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Spinach Tomato Egg Muffins serve on a white plate, close-up top view.
Olivia

Spinach, Tomato, and Egg Muffins

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Spinach, tomato, and egg muffins. A simple breakfast recipe with fresh vegetables, protein-rich eggs, and easy preparation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Calories: 59
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 6 eggs
  • 1 cup fresh spinach chopped
  • 1 cup cherry tomatoes diced
  • 1/2 cup shredded cheese optional
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Muffin Baking Pan
Muffin Baking Pan
$14.67
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Muffin Baking Pan
Mixing Bowl
Mixing Bowl
$27.99 $24.99
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Mixing bowl

Cooking Instructions
 

  1. Preheat oven to 375°F (190°C).
  2. Lightly grease a 12-cup muffin tin.
  3. In a large bowl, whisk the eggs until smooth.
  4. Stir in spinach, tomatoes, and cheese if using.
  5. Season with salt and black pepper.
  6. Fill each muffin cup about three-quarters full.
  7. Place the muffin tin in the oven.
  8. Bake for 18-20 minutes until the eggs are set.
  9. Allow muffins to cool for a few minutes.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 59kcalCarbohydrates: 1gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mgSodium: 64mgPotassium: 79mgFiber: 0.2gSugar: 0.5gVitamin A: 502IUVitamin C: 4mgCalcium: 41mgIron: 1mg

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

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