Healthy Egg Muffins
Healthy, delicious and perfect for a grab and go breakfast. These egg muffins are also great for serving a crowd.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast,, brunch,, eggs
Servings: 12
Calories: 54kcal
- 1 cup cherry tomatoes quartered with excess seeds removed
- 2 ounces feta cheese crumbled
- 1 cup fresh baby spinach leaves loose packed and chopped
- 2 tablespoons red onion minced
- 7 large eggs
- 1 tablespoon milk
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne optional
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon fresh ground black pepper
- fresh parsley or basil leaves for garnish
- hot sauce for serving
Preheat oven to 325°F. Coat a 12 cup muffin tin with vegetable cooking spray.
Divide the tomatoes, feta, spinach and onion between the 12 muffin cups. In a medium bowl whisk together the eggs, milk, paprika, cayenne, garlic powder, salt and pepper. Divide the egg mixture evenly between the muffin cups.
Bake until the eggs are set, about 25 minutes. Cool for 5 minutes before serving.
- To store leftovers, cool completely before refrigerating in an airtight container.
- Refrigerated egg muffins will keep for up to 4 days or may be frozen for up to 3 months.
- Reheat in the microwave on 50% power in 30-second increments until steaming.
Calories: 54kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 143mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg