Egg Muffins

Prep Time: 10 minutes
Servings: 12

  • 12 large eggs
  • 1/4 cup low-fat/fat-free milk
  • 1 cup chopped grape tomatoes
  • 1 cup chopped spinach
  • 3/4 cup shredded 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
  1. Preheat the oven to 350 degrees F. Grease a muffin tin generously with nonstick cooking spray. Set aside.
  2. 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. 
  3. Pour the egg mixture evenly into the greased muffin cups. Sprinkle remaining ¼ cup of cheese on top of the egg muffins.
  4. 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.

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


Per serving: 98 calories; 1g carbohydrates; 8g protein; 7g fat

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