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Quick and Easy Baked Egg Muffins

Quick and Easy Baked Egg Muffins

Ingredients:
  • 8 large eggs
  • 1 cup chopped fresh spinach
  • 1/2 cup chopped tomatoes
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
Instructions:

1. Preheat Oven:
  • Preheat your oven to 375°F (190°C).
  • Grease a 12-cup muffin tin or line with silicone muffin cups.
2. Prepare Ingredients:
  • In a medium bowl, whisk the eggs until well beaten.
  • Add the chopped spinach, tomatoes, and mozzarella cheese to the eggs.
  • Season with salt, pepper, and any optional spices (garlic powder, onion powder) if desired. Stir to combine.
3. Fill Muffin Tin:
  • Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
4. Bake:
  • Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
  • Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
5. Cool and Serve:
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Serve warm or at room temperature.
Tips:
  • These muffins can be stored in the refrigerator for up to 4 days and make for a quick breakfast or snack on the go.
  • Reheat leftovers in the microwave for 20-30 seconds before serving.
  • Customize by adding other vegetables or herbs to suit your family’s tastes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
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