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When preparing your Spinach & Tomato Egg Muffins, achieving an even distribution of ingredients is crucial for flavor consistency and overall texture. Here are some practical tips:

Egg Muffins with Spinach and Tomato

Start your mornings right with Spinach & Tomato Egg Muffins! These nutritious, bite-sized delights combine fresh spinach, juicy cherry tomatoes, and cheesy goodness for a delicious breakfast or snack. Packed with vitamins and protein, they cater to busy schedules while ensuring you fuel your day in a healthy way. Discover the simple steps to create these flavorful muffins and learn about the health benefits of each ingredient. Perfect for anyone looking to add a nutritious twist to their breakfast routine!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

1/2 cup shredded mozzarella cheese

1/4 cup milk (or your preferred non-dairy substitute)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Olive oil or cooking spray for greasing muffin tin

Instructions
 

Preheat your oven: Set your oven to 350°F (175°C).

    Prepare the muffin tin: Lightly grease a 12-cup muffin tin with olive oil or cooking spray to prevent sticking.

      Whisk the eggs: In a large mixing bowl, crack the eggs and whisk them until frothy. Add in the milk, garlic powder, onion powder, salt, and pepper. Whisk well to combine.

        Add vegetables: Gently fold in the chopped spinach and halved cherry tomatoes into the egg mixture. Ensure the veggies are evenly distributed.

          Incorporate cheese: Stir in the shredded mozzarella cheese until well combined.

            Fill the muffin cups: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 of the way full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed and set in the center. You can check for doneness by inserting a toothpick; it should come out clean.

                Cool and serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a butter knife to gently loosen the edges before lifting them out of the tin.

                  Enjoy: Serve warm as a nutritious breakfast, snack, or light lunch. Store leftover muffins in an airtight container in the fridge for up to 5 days.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins