Healthy Breakfast Egg Muffins


Prep 10 minutes

Cook 25 minutes

Yield 12 muffins


12 large egg

¼ cup milk

½ tsp black pepper

¾ cup spinach

¾ cup quartered cherry tomatoes

½ cup diced onions

1 ounce cheddar cheese


  1. Preheat the oven to 350 degrees. Spray the muffin pan with cooking spray.
  2. In a large bowl, whisk together the eggs, milk and ½ teaspoon pepper. Stir in the spinach, tomatoes and onions.
  3. Divide the mixture evenly between the 12 muffin pan cups and bake for 20-25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
  4. Top each muffin with a sprinkle of cheese then serve.

Recipe adapted from Just a Taste

author avatar
Stephanie Ouellette