Healthy Egg Muffins
Healthy, delicious and perfect for a grab and go breakfast. These egg muffins are also great for serving a crowd.
Servings: 12
Calories: 54kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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