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When it comes to baking egg muffins, achieving the perfect texture is crucial. One simple yet effective method for checking doneness is to use a toothpick. Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs clinging to it, your muffins are ready to be taken out of the oven. If the toothpick has wet batter on it, give the muffins an additional 2-3 minutes of baking time, then check again.

Egg Muffins with Spinach and Tomato

Start your day right with Spinach & Tomato Egg Muffins, a delicious and nutritious breakfast option! Packed with vitamins and minerals, these easy-to-make muffins are not only savory and satisfying but also perfect for meal prep. Customize them to fit your taste and dietary needs, making breakfast a breeze. Ideal for busy mornings, these muffins can be enjoyed warm or cold, ensuring you have a wholesome meal on the go. Say goodbye to hurried breakfasts and hello to healthy, homemade goodness!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 cup cherry tomatoes, halved

1/2 cup grated cheese (cheddar or feta)

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Cooking spray or olive oil (for greasing the muffin tin)

Instructions
 

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

    Prepare the Muffin Tin: Lightly grease a muffin tin with cooking spray or olive oil to prevent the egg muffins from sticking.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them together until well combined.

        Add Milk and Seasonings: Pour in the milk and add salt, black pepper, garlic powder, and onion powder. Continue whisking until everything is incorporated.

          Mix in Vegetables and Cheese: Gently fold in the chopped spinach, halved cherry tomatoes, and grated cheese until evenly distributed in the egg mixture.

            Pour Mixture into Muffin Tin: Using a ladle or measuring cup, pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed up and the tops are lightly golden. A toothpick inserted into the center should come out clean.

                Cool and Serve: Allow egg muffins to cool in the tin for about 5 minutes before carefully removing them. They can be enjoyed warm or at room temperature.

                  Store Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave or enjoyed cold.

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