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+ servings

Egg Muffins

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

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.

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
Keywords gluten free, vegetarian