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spinach egg muffins
5 from 11 votes

Spinach Egg Muffins

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 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 8
Carbs 8
Protein 12
Yield 12

Ingredients

  • 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

Instructions

  • 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.

Watch it

Nutrition Facts

Calories: 156kcal | Carbohydrates: 8g | Protein: 12g | Fat: 8g | Fiber: 2g | Sugar: 4g