Spinach-Tomato-Feta Egg Muffins

Eggs are an incredible, nutrient-dense, and versatile food that are used pretty much every day in my household. Not only are they nutritious, but they can also be cooked in SO many different ways and used in SO many dishes, truly the opportunities are endless. From breakfast to snacks to baking to stir-fry to oatmeal, I mean what tiny little food can be made so many delicious ways? Now that I’m done raving about eggs, let’s get to the real reason you came here, the egg muffins.

Egg muffins are such a yummy, convenient way to eat eggs. You can pack tons of extra nutrients and flavors into them, they can be taken on the go, and they can be eaten for breakfast, lunch, dinner, or even a snack. Added bonus, they take less than 30 minutes to whip up so they are a great meal prep option or a quick meal if you’re running low on time. Personally, my favorite way to eat these muffins is on a snack plate for my lunches, but my husband absolutely loves them for his to-go breakfast for work. They are fan favorite that can prepped for everyone in the family, and can even be catered to the preferences of whoever you’re feeding. Don’t like what I added to my egg muffins or have other vegetables on hand? Use the egg mixture as your base, then go wild with your combinations! Use up what you have in the fridge, change it up every week to add some variety, or you know I’d love if you made my favorite combination using tomatoes, spinach, and some feta cheese. Let me know what your favorite combo is in the comments!

Nutrition Facts:

• As I mentioned earlier, eggs are a very nutrient-dense, versatile little food. They are a great source of protein from the egg whites and healthy fats from the egg yolk, making them an incredibly satiating food all on their own. Additionally, they have tons of micronutrients including choline, B vitamins, vitamin E, vitamin D, calcium, selenium, and more. There was controversy on eggs due to their high amounts of cholesterol found in the yolk, although research has found that the cholesterol you consume in eggs do not actually affect your blood cholesterol within the general population.

Servings: 10 egg muffins

Ingredients:

• 10 large eggs
• 1/4 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• Pepper
• 1 cup baby spinach (chopped)
• 10oz. cherry tomatoes (quartered)
• 1 shallot (finely diced)
• 1/2 cup crumbled feta

Instructions:

1. Preheat oven to 375 degrees F.
2. Whisk together the eggs, milk, and seasonings in a large bowl until well combined.
3. Add the chopped spinach, quartered tomatoes, diced shallots, and crumbled feta, then whisk until all ingredients are fully incorporated.
4. Grease a standard 12-cup muffin tin with olive oil, making sure the bottoms and sides are well oiled.
5. Using a 1/4 cup, evenly distribute the mixture between 10 cups to make 10 muffins. The mixture should come to slightly under the lip of the cup. Make sure not to over fill, it will spill over while baking!
   • Note: If you use larger eggs, it may be closer to 11-12 muffins.
6. Bake at 375 for 25-30 minutes or until set on top.
7. Let cool before taking out of the muffin tin.
8. Enjoy!