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Tomato, spinach, and cheese egg muffins are stacked on a plate for breakfast.
4.5 from 18 votes

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!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 77 kcal


  • 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


  1. Preheat oven to 350 degrees.
In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
  2. 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!
  3. 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.

  4. 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.
  5. 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.