Go Back
To achieve the perfect egg mixture for your Spinach & Tomato Egg Muffins, start by selecting fresh, high-quality eggs. Crack them into a large mixing bowl, ensuring no shell fragments slip in. Use a whisk or a fork to beat the eggs until they are fully combined. The goal is to achieve a uniform texture with a light froth, which incorporates air into the mixture. This air will help your muffins rise beautifully during baking.

Egg Muffins with Spinach and Tomato

Discover the joy of Spinach & Tomato Egg Muffins, a perfect blend of convenience and nutrition for busy mornings. These mini frittatas are packed with vibrant flavors and essential nutrients from fresh spinach, juicy tomatoes, and high-quality eggs. Easy to make in advance, they make a delightful grab-and-go breakfast option. Enjoy their versatility by customizing with your favorite ingredients, and savor a satisfying meal that fuels your day ahead!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

1/2 cup shredded mozzarella cheese

1/4 cup milk (or your preferred non-dairy substitute)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Olive oil or cooking spray for greasing the muffin tin

Instructions
 

Preheat your oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.

    Prepare the muffin tin: Lightly grease a 12-cup muffin tin with olive oil or spray it with cooking spray. This will help prevent the egg muffins from sticking once they are cooked.

      Whisk the eggs: In a large mixing bowl, crack all six eggs and whisk them until they are frothy and well combined. Add in the milk along with the garlic powder, onion powder, salt, and pepper. Continue to whisk until everything is fully incorporated.

        Add vegetables: Gently fold in the chopped spinach and halved cherry tomatoes into the egg mixture using a spatula. Ensure that both vegetables are evenly distributed throughout the batter for a balanced flavor in every bite.

          Incorporate cheese: Stir in the shredded mozzarella cheese until it’s well mixed with the other ingredients, providing a gooey texture when baked.

            Fill the muffin cups: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full to allow space for the muffins to rise while baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The egg muffins are ready when they have puffed up and are set in the center; a toothpick inserted should come out clean.

                Cool and serve: After baking, remove the muffin tin from the oven and let it cool for a few minutes. Using a butter knife, gently loosen the edges of each muffin before carefully lifting them out of the tin.

                  Enjoy: Serve the muffins warm for a delightful breakfast, snack, or light lunch option. Any leftovers can be stored in an airtight container in the fridge for up to 5 days.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                      - Presentation Tips: For an added touch, serve the muffins on a colorful platter garnished with fresh basil leaves for a pop of color and a hint of extra flavor.