...
Go Back
Four golden brown egg muffins with tomato and spinach on a white plate. Natural sunlight adds a homemade touch.

Egg Muffins Recipe

4 from 1 vote
Protein-packed egg muffins made with eggs, spinach, tomatoes, and cheese. Perfect for make-ahead breakfasts and busy mornings. Easy, customizable, and freezer-friendly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease muffin tin or use liners.
  3. Chop vegetables and prepare mix-ins.
  4. Crack eggs into bowl, add milk & season.
  5. Whisk until combined and frothy.
  6. Distribute mix-ins into muffin cups.
  7. Pour egg mixture into cups ¾ full.
  8. Bake 18–22 min until set and puffed.
  9. Let cool, then remove from tin.
  10. 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.