Spinach and Tomato Egg Muffin Recipe
This Egg Muffin recipe is so convenient, filling and healthy. Great for breakfast on the go and can be made in advance.
Servings 12 muffins
Ingredients
- 8 Eggs
- 1 cup spinach leaves chopped
- 1/3 cup cherry tomatoes chopped
- Cooking Spray
- Optional Garnish Ideas - chopping chives, hot sauce, everything but the bagel seasoning
Instructions
- Preheat oven to 425 degrees F.
- Spray cupcake pan with cooking spray
- Place chopped spinach leaves in bottom of each cupcake mold in pan
- Add chopped tomatoes
- In small bowl, whisk together the eggs
- Pour whisked eggs into each cupcake mold on pan, filling about 2/3 way full
- Bake in oven for 10-12 minutes, until egg has set
- Allow to cool slightly before removing from muffin pan
- Garnish as desired, some of our favorites include freshly chopped chives, parsley, hot sauce, everything but the bagel seasoning blend
- Can be stored in covered container in fridge for up to 4 days
- To reheat, simply cook in microwave for about 15-20 seconds
Notes
To remove baked egg muffins from pan, allow to cool slightly then take a butter knife or small spatula and run around the outer edge of the muffin. Gently lift out of muffin pan.
If using mini muffin pan, reduce cooking time by about 5-8 minutes.