Spinach Egg Muffins
By Linley Hanson
6/14/2022
These Spinach Egg Muffins are the perfect high-protein breakfast, snack, and everything in between. Just place all the ingredients into a muffin tin, pour in the eggs, and bake! Egg cups are one of the many healthy breakfast recipes we have on Fit Foodie Finds. Get inspired to eat a healthy breakfast every morning HERE . When it comes to flavor combinations, you just can’t beat the spinach, sun-dried tomato, and feta combo! Do you feel me? The combination goes well in a salad, on a pizza, or in EGG MUFFINS. We are all about the egg cup snack at Fit Foodie HQ. Have you noticed? It all started with our Bacon Wrapped Egg Cups and from there, we have spun off and developed many delicious egg muffin recipes .
Why Make these Spinach Egg Muffins?
- High protein – per serving, this healthy snack rings in at 12g protein!
- Lower in carbs – at just 8g carbs/serving, this snack will keep you full all day long!
- Made in 30 minutes – all you need is 30 minutes in order to whip this delicious breakfast up!
More Egg Muffins
- Bacon-Wrapped Egg Cups
- Sweet Potato Hash Egg Cups
- Asparagus and Shitake Mushroom Egg Cups
- Turkey Fajita Egg Cup Recipe
Ingredients1x2x3x
- ▢ 1/2 cup sun-dried tomatoes , sliced
- ▢ 1 cup spinach , finely diced
- ▢ 1/2 medium yellow onion , finely diced
- ▢ 4 large basil leaves , finely diced
- ▢ salt and pepper , to taste
- ▢ 8 large eggs
- ▢ 1/4 cup milk , any kind
- ▢ 1/3 cup feta cheese crumbles
Instructions
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Spinach Egg Muffins
Ingredients
- 1/2 cup sun-dried tomatoes sliced
- 1 cup spinach finely diced
- 1/2 medium yellow onion finely diced
- 4 large basil leaves finely diced
- salt and pepper to taste
- 8 large eggs
- 1/4 cup milk any kind
- 1/3 cup feta cheese crumbles
Instructions
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.
