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!
Recipe from Two Peas & Their Pod
4.5 from 4 votes
Prep Time 10mins
Cook Time 8mins
Total Time 30mins
1cupchopped grape tomatoes
3/4cupshredded white cheddar cheese,divided
1/4cupchopped green onions
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.