Healthy Spinach & Tomato Egg Muffins
In today's fast-paced world, a nutritious & delicious breakfast can often take a back seat to convenience. But what if we told you that you can enjoy a flavorful & healthful breakfast without spending hours in the kitchen? Enter these delightful Spinach & Tomato Egg Muffins!
Ingredients
- 10 eggs
- 1/4 cup milk (cashew, almond, or regular milk)
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 3/4 cup spinach thinly sliced
- 3/4 cup cherry tomatoes quartered
- 3/4 cup Mozzarella cheese shredded
Instructions
- Preheat your oven to 350°F & prepare a muffin tin by greasing it with cooking spray. Make sure to spray the entire muffin cavity to ensure no sticking.
- In a large bowl combine eggs, milk, salt, pepper, garlic powder, & onion powder. Whisk until well combined. *Feel free to add a dash of your favorite herbs or spices for an extra burst of flavor.
- Pour the egg mixture over the veggies, filling each cup to about two-thirds full. Be careful not to overfill, as the muffins will rise as they bake.
- Top each muffin with a sprinkle of cheese.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan & enjoy immediately, or let cool on a wire rack & refrigerate or freeze for later.
Nutrition
Calories: 77kcalCarbohydrates: 1gProtein: 7gFat: 5gSaturated Fat: 2gCholesterol: 141mgSodium: 98mgFiber: 1gVitamin A: 499IUCalcium: 66mg
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