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Easy Breakfast Egg Muffins

These Breakfast Egg Muffins are exactly what you need for a quick grab and go breakfast. They are loaded with all your favorite fixings. They are healthy, low carb and gluten-free!
Course Breakfast, Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 People
Calories 215kcal
Author Savory Thoughts

Ingredients

  • 8 large eggs
  • ¼ cup chopped onions
  • 8 grape tomatoes quartered
  • ¼ cup chopped spinach
  • ¼ cup mozzarella cheese shredded
  • Salt and pepper to taste.
  • 1 clove garlic minced
  • Olive oil cooking spray

Instructions

  • Preheat the oven to 375 degrees.
  • In a medium bowl combine all the ingredients.
  • Spray the muffin pan with olive oil cooking spray. Pour the egg mixture into each muffin pan opening. Bake for 25 minutes. Serve warm.

Nutrition

Serving: 6People | Calories: 215kcal | Carbohydrates: 22g | Protein: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 252mg | Sodium: 707mg | Potassium: 954mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3000IU | Vitamin C: 125.4mg | Calcium: 70mg | Iron: 2.5mg