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Egg muffins have emerged as a popular choice for individuals seeking a nutritious and versatile breakfast option. These bite-sized delights are not only easy to prepare but also packed with a variety of nutrients that can kickstart your day on a healthy note. Spinach and tomatoes, two key ingredients in this recipe, contribute a wealth of vitamins and minerals, making these egg muffins a powerhouse of nutrition. With their vibrant colors and delicious flavors, they also make for an appealing dish that can please the whole family.

Egg Muffins with Spinach and Tomato

Discover the perfect breakfast solution with Spinach & Tomato Egg Muffins! These nutritious, meal-prep-friendly muffins are filled with delicious flavors and packed with essential vitamins and minerals. Made with wholesome ingredients like eggs, spinach, and tomatoes, they offer a delightful balance of taste and health benefits. Ideal for busy mornings, they can be enjoyed warm or cold, making them a versatile snack or meal option for everyone in the family. Enjoy a quick, healthy start to your day!
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Ingredients
  

6 large eggs

1 cup fresh spinach, finely chopped

1 medium tomato, diced into small pieces

1/2 cup shredded mozzarella cheese

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Olive oil spray (for greasing the muffin tin)

Optional: Fresh herbs such as basil or parsley for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven is heating, lightly grease a 12-cup muffin tin with olive oil spray to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, crack the 6 eggs and add in the 1/4 cup of milk. Whisk both ingredients together vigorously until they are fully combined and slightly frothy.

      Season: Sprinkle in the garlic powder, onion powder, and a pinch of salt and pepper. Continue mixing until the spices are evenly distributed throughout the egg mixture.

        Add Vegetables: Gently fold in the finely chopped spinach and diced tomato to the egg mixture, ensuring that the vegetables are thoroughly coated with the eggs.

          Incorporate Cheese: Carefully fold the shredded mozzarella cheese into the mixture, combining it with the vegetables and eggs until evenly mixed.

            Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. This allows enough space for the muffins to rise without spilling over.

              Bake: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes. The muffins are ready when they are puffed up and a toothpick inserted into the center comes out clean.

                Cool and Remove: Once baked, take the muffin tin out of the oven and let it cool for around 5 minutes. Using a small knife, gently run it around the edges of each muffin to loosen them, then carefully pop them out.

                  Serve: If desired, garnish the muffins with fresh herbs like basil or parsley for an added touch of flavor and color. These egg muffins can be served warm and enjoyed fresh, or stored in the refrigerator for a convenient breakfast option on the go!

                    Prep Time, Total Time, Servings: 10 min | 30 min | 12 muffins