Meal prep · Breakfast

Spinach & Tomato Egg Muffins

A dozen little breakfasts ready before the coffee is gone.

Time
30 min
Serves
12 muffins
Category
Breakfast
Ingredients
8

Spinach & Tomato Egg Muffins takes about 30 min, makes 12 muffins, and uses 8 ingredients across 5 steps.

From the kitchen of Pamela Herrera · Sunshine Kitchen

Spinach & Tomato Egg Muffins — A dozen little breakfasts ready before the coffee is gone, a meal prep · breakfast recipe from Pamela Herrera's Sunshine Kitchen

Ingredients

  • 10 large eggs
  • 1/4 cup milk
  • 1 cup baby spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheddar or feta
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Butter or oil for the tin

Steps

  1. 1Preheat oven to 350°F. Grease a 12-cup muffin tin generously.
  2. 2Whisk eggs with milk, salt, and pepper.
  3. 3Divide spinach, tomatoes, and cheese among the cups.
  4. 4Pour egg mixture over, filling each cup 3/4 full.
  5. 5Bake 20–22 minutes until set. Cool, then store in the fridge up to 4 days or freeze up to a month.

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Recipe page: https://pamelaherrera.com/recipe/spinach-and-tomato-egg-muffins