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

Cook Time 20

Total Time 30

Servings People

Calories 199kcal

Author Savory Thoughts

Equipment

Muffin Pan
Whisk
Mixing Bowl

Ingredients

10 Large Eggs
1 Small Tomatoes Diced, or you may use grape tomatoes.
1 Cup Chopped Spinach
1 Cup Cheddar Cheese Sharp or milk is fine.
½ Tsp. Kosher Salt
¼ Tsp. Black Pepper
¼ Tsp. Garlic Powder
Olive oil cooking spray

Instructions

Start by preheating the oven to 375-degrees Fahrenheit and lightly grease your muffin pan with nonstick cooking spray or line the muffin pan with liners, and set the pan aside.
Second, chop the tomatoes and the spinach. Set it aside.
In a large bowl, crack the eggs in the bowl and add in the spinach, diced or chopped tomatoes, salt and pepper, garlic powder, and cheddar cheese.
Whisk well to combine.
Pour the mixture in the cavities of the muffin pan, but make sure you add them evenly and only keep the ⅔^rd part consumed to give space for rising.
Then, pop the muffin pan into the preheated oven and bake the egg muffins for 20 minutes.
Serve warm and enjoy.

Video

Notes

This recipe will make 12 egg muffins. If more is needed, please double the recipe.

Calories are estimated per serving.

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Nutrition