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4.43 from 14 votes

Egg Muffins

Recipe from Two Peas and Their Pod

These easy egg muffins are a healthy, protein-packed breakfast made with eggs, cheese, spinach, and tomatoes. Perfect for meal prep, they’re fluffy, flavorful, and great for busy mornings.
Prep Time10 minutes
Cook Time8 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: egg muffins, eggs
Servings: 12
Calories: 98kcal

Ingredients

  • 12 large eggs
  • 1/4 cup milk
  • 1 cup chopped grape tomatoes
  • 1 cup chopped spinach
  • 3/4 cup shredded white cheddar cheese, divided
  • 1/4 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • For serving: avocado, salsa, herbs, hot sauce, optional

Instructions

  • Preheat the oven to 350 degrees F. Grease a muffin tin generously with nonstick cooking spray. Set aside.
  • Crack the eggs into a large bowl and whisk until combined. Whisk in the milk. Add the tomatoes, spinach, cheese, green onions, and garlic powder. Gently stir with a spatula. Season with salt and black pepper, to taste.
  • Pour the egg mixture evenly into the greased muffin cups. Sprinkle remaining ¼ cup of cheese on top of the egg muffins.
  • Bake for 20-25 minutes or until the eggs are cooked. Remove from the oven and let cool for 5 minutes in a pan. Use a knife to loosen the muffins from the pan. Serve immediately with avocado, salsa, herbs, and/or hot sauce, if desired.

Notes

  • Grease the pan well: Eggs can stick easily, so be generous with nonstick spray or use a silicone muffin pan for easy removal.
  • Whisk thoroughly: Whisk the eggs until fully combined and slightly frothy for the best fluffy texture.
  • Watch the moisture: If your spinach or tomatoes are very juicy, pat them dry or sauté briefly to prevent watery egg muffins.
  • Don’t overbake: Remove from the oven when the centers are just set. Overbaking can make the eggs rubbery.
  • Let them cool slightly: Let the muffins sit for about 5 minutes before removing, they’ll release more easily.
  • Make them your own: Swap in your favorite veggies, cheeses, or cooked meats. This recipe is very flexible!
  • Storage tip: Store in the fridge for up to 4 days or freeze for up to 2 months for easy meal prep.

Nutrition

Calories: 98kcal | Carbohydrates: 1g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 112mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg