A simple recipe made for busy mornings and easy meal prep.
It offers steady energy while remaining light but satisfying.
Spinach adds freshness and natural nourishment to every bite.
Tomatoes bring brightness and balance without heaviness.
Eggs create a soft, protein-rich base that makes these muffins satisfying and convenient.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Spinach, Tomato, and Egg Muffins
Spinach, tomato, and egg muffins. A simple breakfast recipe with fresh vegetables, protein-rich eggs, and easy preparation.
Ingredients
Equipment
Muffin Baking Pan
Mixing bowl
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin.
- In a large bowl, whisk the eggs until smooth.
- Stir in spinach, tomatoes, and cheese if using.
- Season with salt and black pepper.
- Fill each muffin cup about three-quarters full.
- Place the muffin tin in the oven.
- Bake for 18-20 minutes until the eggs are set.
- Allow muffins to cool for a few minutes.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
• Do not overfill the muffin cups, as the eggs will rise while baking
• Store leftovers in the refrigerator for up to 3 days
• Add feta cheese or green onions for extra flavor if desired
• Store leftovers in the refrigerator for up to 3 days
• Add feta cheese or green onions for extra flavor if desired