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egg muffins with fork on blue plate

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 20 minutes
Total Time 30 minutes
Servings 6 People
Calories 199kcal


  • Muffin Pan
  • Whisk
  • Mixing Bowl


  • 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


  • 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 ⅔rd 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.
    breakfast egg muffins on blue plate



This recipe will make 12 egg muffins. If more is needed, please double the recipe. 
Calories are estimated per serving. 
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).


Serving: 6People | Calories: 199kcal | Carbohydrates: 3g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 330mg | Sodium: 337mg | Potassium: 146mg | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg