Egg Muffins Recipe
Protein-packed egg muffins made with eggs, spinach, tomatoes, and cheese. Perfect for make-ahead breakfasts and busy mornings. Easy, customizable, and freezer-friendly.
Pin Share Print Servings: 12 muffins
Calories: 95kcal
Cost: 7$
Equipment
- 1 12-cup muffin tin (Non-stick or use silicone liners)
- 1 Whisk (For mixing eggs thoroughly)
- 1 Mixing bowl (Large, to hold the egg mixture)
- 1 Measuring Cup (Liquid measuring cup with pour spout)
- 1 Cutting board (For prepping vegetables and proteins)
- Ice cream scoop (Helps portion egg mixture evenly)
Ingredients
- 8 large eggs
- ¼ cup milk or cream - ( Optional ) adds fluffiness
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder - or use fresh herbs
- ½ cup spinach - Chopped lightly sautéed or fresh
- ⅓ cup cherry tomatoes - Halved
- ¼ cup feta cheese - Crumbled
- 2 tablespoon green onions - Chopped
- cooking spray - To grease muffin tin
Instructions
- Preheat oven to 350°F (175°C).
- Grease muffin tin or use liners.
- Chop vegetables and prepare mix-ins.
- Crack eggs into bowl, add milk & season.
- Whisk until combined and frothy.
- Distribute mix-ins into muffin cups.
- Pour egg mixture into cups ¾ full.
- Bake 18–22 min until set and puffed.
- Let cool, then remove from tin.
- Store in fridge or freeze for later.
Notes
Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.
Nutrition
Serving: 1muffin | Calories: 95kcal (5%) | Carbohydrates: 1.5g (1%) | Protein: 6.8g (14%) | Fat: 6.5g (10%) | Saturated Fat: 2.2g (14%) | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.3g | Cholesterol: 130mg (43%) | Sodium: 160mg (7%) | Potassium: 90mg (3%) | Fiber: 0.3g (1%) | Sugar: 0.9g (1%) | Vitamin A: 520IU (10%) | Vitamin C: 2.1mg (3%) | Calcium: 40mg (4%) | Iron: 0.9mg (5%)