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In today's fast-paced world, finding healthy breakfast options can often feel like a challenge. However, as the trend of meal prepping gains traction, more individuals are discovering the benefits of preparing nutritious meals in advance. Incorporating vegetables into breakfast not only enhances flavor but also boosts the nutritional profile of your morning routine. One delightful and convenient option that perfectly embodies this principle is the Spinach & Tomato Egg Muffins. These bite-sized wonders are not only quick to prepare but also packed with essential nutrients, making them an excellent choice for busy mornings or a savory snack throughout the day.

Egg Muffins with Spinach and Tomato

Start your day with a burst of health and flavor with Spinach & Tomato Egg Muffins! These easy-to-make, nutrient-packed bites combine the superfood qualities of spinach and tomatoes with the protein of eggs, creating a perfect breakfast or snack. Meal prep friendly, they are great for busy mornings and can be tailored to suit your taste. Enjoy them fresh, or store them in the fridge or freezer for convenient access. Elevate your morning routine with this wholesome recipe!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 medium tomato, diced

1/2 cup shredded mozzarella cheese

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Olive oil spray (for greasing muffin tin)

Optional: Fresh herbs (like basil or parsley) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil spray.

    Prepare the Egg Mixture: In a large mixing bowl, crack the 6 eggs and whisk them together with the milk until well combined.

      Season: Add garlic powder, onion powder, salt, and pepper to the egg mixture and mix until the spices are evenly distributed.

        Add Vegetables: Stir in the chopped spinach and diced tomato. Mix until they are fully coated in the egg mixture.

          Incorporate Cheese: Fold in the shredded mozzarella cheese until it’s well mixed with the vegetables and the egg mixture.

            Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are puffed and a toothpick inserted into the center comes out clean.

                Cool and Remove: Once baked, remove the muffin tin from the oven and let them cool for about 5 minutes. Then, use a knife to gently run around the edges of each muffin and carefully pop them out.

                  Serve: Garnish with fresh herbs if desired and serve warm. These muffins can be enjoyed fresh or stored in the fridge for a quick breakfast on the go!

                    Prep Time, Total Time, Servings: 10 min | 30 min | 12 muffins