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Spinach and Tomato Egg Muffins

380 kcal · 30 g protein · 10 minutes · 1 servings

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Spinach and Tomato Egg Muffins

These Spinach and Tomato Egg Muffins are a delicious and nutritious breakfast option packed with protein, healthy fats, and fresh vegetables. Perfectly portioned for a satisfying start to your day, they are easy to prepare and bake to fluffy, flavorful perfection.

380 kcal 30 g protein 10 minutes

Ingredients

  • Eggs 3 large
  • Fresh spinach 1 cup
  • Cherry tomatoes 5 halves
  • Olive oil 1 tbsp

Method

  1. Preheat oven and prepare muffin tin. Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with a little olive oil or use silicone muffin liners to prevent sticking.
    Tip: Greasing the muffin tin well helps the muffins release easily after baking.
  2. Cook the spinach and tomatoes. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped fresh spinach and sauté for about 2-3 minutes until wilted. Then add the cherry tomato halves and cook for another 1-2 minutes until they soften slightly. Remove from heat and let cool slightly.
    Tip: Sautéing the vegetables first removes excess moisture, preventing soggy muffins.
  3. Beat the eggs. Crack the 3 large eggs into a mixing bowl. Use a whisk or fork to beat them thoroughly until the yolks and whites are fully combined and slightly frothy.
    Tip: Beating the eggs well incorporates air, making the muffins fluffier.
  4. Combine eggs with vegetables. Add the sautéed spinach and tomatoes to the beaten eggs. Stir gently to combine all ingredients evenly.
    Tip: Make sure the spinach and tomatoes are not too hot to avoid cooking the eggs prematurely.
  5. Fill muffin cups and bake. Pour the egg and vegetable mixture evenly into the prepared muffin cups, filling each about 3/4 full. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
    Tip: Check doneness by inserting a toothpick into the center; it should come out clean.
  6. Cool and serve. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then gently run a knife around the edges to loosen and transfer to a plate. Serve warm.
    Tip: These muffins can be enjoyed hot or cold and make great on-the-go snacks.

Pro tips

  • Use fresh, high-quality eggs for the best flavor and texture.
  • Add a pinch of salt and pepper to the egg mixture for extra taste.