These Spinach Egg Muffins are the perfect high-protein breakfast, snack, and everything in between. Just place all the ingredients into a muffin tin, pour in the eggs, and bake!
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 egg muffins 1x
1/2 cup sun-dried tomatoes, sliced
1 cup spinach, finely diced
1/2 medium yellow onion, finely diced
4 large basil leaves, finely diced
salt and pepper, to taste
8 large eggs
1/4 cup milk (any kind)
1/3 cup feta cheese crumbles
Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.