Spinach Egg Muffins Recipe
Healthy Spinach Egg Muffins with Tomatoes are a great make-ahead low-carb, gluten-free, and keto breakfast recipe for those hectic weekday mornings. Low-carb egg muffin cups are loaded with spinach, fresh mozzarella, and roma tomatoes for the perfect grab-and-go breakfast!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 77 kcal
Ingredients
- 10 eggs
- ¼ cup milk cashew, almond, or regular milk
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¾ cup spinach thinly sliced
- ¾ cup grape tomatoes quartered
- ¾ cup Mozzarella cheese shredded
Instructions
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Preheat oven to 350 degrees. In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
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Spray a 12-count regular-sized muffin cup tray with non-stick cooking spray. Make sure you completely coat the cavities so the eggs don’t stick!
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Fill each muffin cup to ½ full with the egg mixture. Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.
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Stir the fillings into the scrambled eggs with a spoon until all ingredients are well combined. Bake egg muffins in preheated oven for 22-24 minutes.
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Serve immediately or refrigerate and enjoy for up to 3-4 days.
Recipe Video
Recipe Notes
*Almond milk, soy milk, and cashew milk all work wonderfully.
**Use dairy-free mozzarella for a vegetarian, Paleo, and dairy-free muffin cup recipe.
Nutrition Facts
Spinach Egg Muffins Recipe
Amount Per Serving
Calories 77
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 142mg47%
Sodium 264mg11%
Potassium 92mg3%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 499IU10%
Vitamin C 2mg2%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.