Spinach Tomato Egg Muffins Recipe
These Spinach Tomato Egg Muffins are the perfect grab-and-go breakfast for busy mornings and are super easy to prep ahead! In under 30 minutes you can whisk up eggs, fresh spinach, cherry tomatoes, and cheese with a little milk, pop them in the oven, and then dig in.
Servings: 12 muffins
Equipment
Ingredients
- 10 large eggs
- ¼ cup whole milk (see note)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ cup baby spinach leaves thinly sliced
- ¾ cup cherry tomatoes quartered
- ¾ cup shredded Mozzarella cheese
Instructions
- Preheat the oven to 350℉.
- In a large bowl combine the eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.10 large eggs, ¼ cup whole milk, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Spray a non-stick or ceramic coated 12-count muffin cup tray with non-stick cooking spray. Make sure you completely coat the cavities so the eggs don’t stick!
- Fill each muffin cup to ½ full with the egg mixture. Add 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese to each cup. Stir the fillings into the scrambled eggs with a spoon until all ingredients are well combined.¾ cup baby spinach leaves, ¾ cup cherry tomatoes, ¾ cup shredded Mozzarella cheese
- Bake the egg muffins in for 22-24 minutes, or until the middles are set and no longer jiggly.
- Serve immediately or refrigerate and enjoy for up to 3-4 days.
Video
Notes
- Milk: Whole milk is preferred for its flavor and texture, but 2% or even a full-fat plant-based milk will work.
- Tomatoes: You can use regular vine-ripened tomatoes or Campari tomatoes in place of the cherry or grape tomatoes, just make sure to remove the seeds first so your egg muffins don't turn out watery.
- Cheese: Mozzarella melts beautifully, but feel free to switch it up with white cheddar, Gruyère, or even Fontina for a little extra flavor.
- Muffin trays: Use a high-quality non-stick muffin tray or a ceramic-coated one for best results. If you're nervous about sticking, parchment paper liners are a great backup. Do NOT use regular paper cupcake liners — the eggs will stick to them like glue and you'll end up peeling your muffins apart.
- Storage: Let muffins cool completely, then store in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave for 30-45 seconds.
- Freezing: Freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. The texture changes slightly after freezing (the eggs can get a tiny bit rubbery), but heated up with a little hot sauce, you'd barely notice.
- Meal prep: These are perfect for Sunday meal prep! Make a full batch and grab them all week for a quick protein-packed breakfast.
Nutrition
Calories: 77kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 264mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
