• Egg Muffin Recipe

Spinach and Tomato Egg Muffin Recipe

This Egg Muffin recipe is an easy, quick and healthy breakfast that can be made in advance and taken on the go for those hectic mornings. 

Let me preface this post by saying that I am entirely aware that I am lucky that I only have to be up and out of the house by a certain time 2 days each week. Since I work from home, my schedule is pretty flexible. However, on those 2 days that I have to be at school drop off on time, breakfast gets a bit hectic.

These Spinach and Tomato Egg Muffins are the perfect healthy and delicious breakfast on the go. They only take about 15 minutes to make from start to finish. Even better, they can be made in advance on your meal prep day! No more having to choose between eating breakfast or brushing your hair as you rush out the door.

Simple & Easy

I made a big batch on Sunday and was so thankful this week to have them on hand because otherwise I would have been stuck without breakfast or grabbing something unhealthy while I was out.

Having a healthy breakfast is a great way to set your day up for success. I don’t know about you but when I don’t have some protein and healthy fats in the morning, I am starving by 9:30am! Or if I don’t have time for breakfast, I’ll usually end up grabbing a pastry at the coffee shop and then the rest of my day is a slippery slope of bad food choices from there.

This Egg Muffin recipe is completely customizable, so feel free to add veggies and toppings you like if spinach or tomatoes aren’t your thing. Finely chopped asparagus, mushrooms, bell peppers, onion, or even sausage would be great flavors to add.

Egg Muffin Recipe

Spinach and Tomato Egg Muffin Recipe
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini muffins
This Egg Muffin recipe is so convenient, filling and healthy. Great for breakfast on the go and can be make in advance.
  • 3 Eggs
  • ⅓ cup Egg Whites
  • 1 cup spinach leaves, chopped
  • ⅓ cup cherry tomatoes, chopped
  • Cooking Spray
  1. Preheat oven to 425 degrees F.
  2. Spray cupcake (I used mini ones) pan with cooking spray
  3. Place chopped spinach leaves in bottom of each cupcake mold in pan
  4. In small bowl, whisk together the eggs and egg whites
  5. Pour egg mixture into each cupcake mold on pan, filling about ⅔ way full
  6. Top each with chopped tomatoes
  7. Bake in oven for 10 minutes, until egg has set
  8. Allow to cool
  9. Can be stored in covered container in fridge for up to 4 days
  10. To reheat, simply cook in microwave for about 30 seconds

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This Egg Muffin recipe is an easy, quick and healthy breakfast that can be made in advance and taken on the go for those hectic mornings.




























Looking for even more healthy breakfast options that can be taken on the go?





  • comment-avatar
    EA The Spicy RD February 23, 2017 (11:05 am)

    I LOVE how easy these are to make! I do egg muffins with quinoa, feta cheese, spinach, olives, and tomato-perfect for hectic mornings too 🙂 I’m usually out the door by 7 most mornings to drive my kids to school, but, luckily like you, I can come after that, so I usually eat a little later in the morning. Can’t wait to make these!

  • comment-avatar
    Lauren Grant | Zestful Kitchen February 23, 2017 (3:55 pm)

    These are the perfect on-the-go breakfast! Love it!

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