Egg Muffins are the perfect grab and go breakfast for busy mornings. They are easy to store, reheat well, and are freezer friendly! You will love these savory, protein-packed breakfast bites!
- 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
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.
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