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Healthy Egg Muffins with Spinach

Savory Healthy Egg Muffins with Spinach for Busy Mornings

These Healthy Egg Muffins with Spinach are a delightful and nutritious breakfast option for busy mornings.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Base
  • 6 large eggs Consider using egg whites for a lighter option.
  • 1 cup egg whites Feel free to swap with whole eggs for richer flavor.
  • 1 teaspoon kosher salt Alternate with sea salt for a different mineral kick.
For the Veggie Mix
  • 2 cups lightly packed baby spinach Kale can be swapped in for a twist!
  • 1 large red bell pepper Adds a sweet crunch.
  • 1 large green bell pepper Substitute with yellow or omit for milder taste.
  • 1 cup quartered cherry tomatoes Regular diced tomatoes can take their place if needed.
For Seasoning
  • 1 teaspoon dried basil Feel free to use fresh basil for an extra punch!
  • 1 teaspoon dried oregano Fresh oregano is an excellent alternative.
  • 1 teaspoon ground black pepper Skip it if you prefer less heat.
For the Creamy Element
  • 1 cup crumbled feta cheese Substitute with your favorite grated cheese.

Equipment

  • Muffin tin
  • Whisk
  • Measuring cups
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and generously coat a 12-cup muffin tin with nonstick spray.
  2. Divide the fresh, chopped spinach, red bell pepper, green bell pepper, and quartered cherry tomatoes into the muffin cups, filling each about two-thirds full.
  3. In a large measuring cup or bowl, crack open the eggs and add the egg whites. Whisk with kosher salt, dried basil, dried oregano, and ground black pepper until combined.
  4. Slowly pour the egg mixture into each muffin cup, filling them about three-quarters full. Sprinkle crumbled feta cheese on top of the egg mixture.
  5. Bake for 24 to 28 minutes or until the muffins are puffed up, set, and lightly golden on top.
  6. Once baked, let the muffins cool for a few minutes and then gently run a knife around the edges to loosen them from the tin.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 35mgCalcium: 150mgIron: 1mg

Notes

These muffins are perfect for meal prep and can be customized with different veggies or cheeses. Store in an airtight container for up to 3 days or freeze for longer storage.

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