Healthy Breakfast Egg Muffins Recipe

Healthy Breakfast Egg Muffins are customizable and freezer-friendly! Bake a batch and freeze extras for a quick breakfast.


– 12 large egg – 1/4 cup nonfat milk – 1 cup chopped fresh spinach – 3/4 cup quartered cherry tomatoe – 1/2 cup diced onion – Sliced avocado, for serving – Salsa, for serving – Crumbled cotija or feta cheese, for serving


Warm the oven up to 350°F. You can use food spray to grease a muffin pan.

Step 1

Mix the eggs, nonfat milk, and ½ teaspoon of pepper in a big bowl using a whisk. Be sure to mix in the onions, tomatoes, and spinach.

Step 2

Put equal amounts of the batter into each of the 12 muffin pan cups. Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.

Step 3

 After taking the muffins out of the oven, let them cool in the pan for 5 minutes. Then, use a knife to loosen them from the cups.

Step 4

Put some chopped avocado, salsa, and cheese on top of each muffin, and then serve.

Step 5


– Serving: 1muffin,  – Calories: 70kcal,  – Carbohydrates: 2g,  – Protein: 6g,  – Fat: 4g,  – Saturated Fat: 1g,  – Trans Fat: 1g,  – Cholesterol: 164mg,  – Sodium: 68mg,  – Potassium: 113mg,  – Fiber: 1g,  – Sugar: 1g,  – Vitamin A: 528IU,  – Vitamin C: 3mg,  – Calcium: 36mg,  – Iron: 1mg

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