Spinach Tomato Egg Muffins
Prep time
Cook time
Total time
Egg Muffins (or mini-quiches) are perfect grab-and-go breakfast. Freeze them and reheat on busy mornings. High in protein, gluten-free and great for kids.
Recipe type: Breakfast
Serves: 12
  • 1 clove Garlic - minced
  • 4 cups Spinach
  • 2 Tomato - diced
  • 8 Large Eggs
  • ½ cup (4 tablespoon) grated Cheese
  • sprinkle of Herbs (I used dried rosemary)
  • Pinch of Salt & fresh ground Pepper
  1. Preheat oven to 375 F. If using regular muffin pan, use waxed paper liners.
  2. Dice tomatos into small pieces.
  3. Saute garlic and spinach with a little olive oil on low fire until spinach is wilted.
  4. Whisk egg with salt and pepper in a measuring bowl/cup with a pour sprout.
  5. Place spinach and tomato into muffin cups. Add diced meat/fish, You want the muffin cups to be about ⅔ full, with just enough room to pour a little egg around the other ingredients.
  6. Pour egg into each muffin cup until it is ¾ full. Top with grated cheese and herbs,
  7. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Recipe by at https://justasdelish.com/egg-muffins/