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In today’s fast-paced world, the importance of healthy eating can often take a back seat to convenience. However, with the increasing awareness of nutrition and well-being, finding a balance between the two has never been more essential. Enter Spinach & Tomato Egg Muffins—a delightful solution for those busy mornings when you need a nutritious breakfast that’s both quick to prepare and easy to grab on the go. These muffins are not only packed with flavor but also brim with wholesome ingredients that can power you through your day.

Egg Muffins with Spinach and Tomato

Start your day right with Spinach & Tomato Egg Muffins, the perfect combination of health and convenience! Packed with nutritious ingredients like spinach and tomatoes, these muffins offer a delicious way to incorporate more veggies into your breakfast. They're easy to prepare, versatile for different dietary needs, and ideal for busy mornings. Enjoy them warm or as a tasty snack any time of the day. Explore the recipe for a nutritious meal that fuels your day!
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Ingredients
  

6 large eggs

1 cup fresh spinach, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup grated cheese (your choice of 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: Begin by preheating your oven to 350°F (175°C) to ensure it's hot and ready for baking.

    Prepare the Muffin Tin: Take a muffin tin and lightly coat each cup with cooking spray or a small amount of olive oil. This will help prevent the muffins from sticking.

      Whisk the Eggs: In a large mixing bowl, crack all 6 eggs. Using a whisk, beat the eggs until they are fully combined and slightly frothy.

        Add Milk and Seasonings: Pour in the 1/4 cup of milk. Then add the salt, black pepper, garlic powder, and onion powder. Whisk together until the mixture is smooth and well blended.

          Mix in Vegetables and Cheese: Carefully fold in the chopped spinach, halved cherry tomatoes, and the grated cheese using a spatula. Make sure that all ingredients are evenly integrated into the egg mixture.

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

              Bake: Place the muffin tin in the preheated oven. Bake for 18-20 minutes, or until the muffins are puffed up and the tops have a lovely golden color. To check for doneness, insert a toothpick into the center of one muffin; it should come out clean.

                Cool and Serve: Once baked, let the egg muffins cool in the tin for about 5 minutes. After cooling, carefully remove the muffins from the tin. They can be served warm or enjoyed at room temperature.

                  Store Leftovers: If you have any muffins left, store them in an airtight container in the refrigerator for up to 4 days. You can reheat them in the microwave for a quick snack or enjoy them cold.

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