Breakfast Egg Muffins
If you are looking for a Healthy Egg breakfast recipe, you must try these Healthy Breakfast Egg Muffins with Spinach, Cherry Tomatoes and Cheese! Packed with fresh veggies and two delicious cheeses, these delicious little egg cups baked in a muffin tin are perfect for a breakfast on the go or to pack into a lunchbox. And they are super easy to make ahead for meal-prep, and can be easily frozen!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Recipesworthrepeating →Chef's Notes
If using frozen spinach, make sure it is thawed and well drained, as you do not want to add any water to the muffins.
For spices, I used salt, pepper, cumin and garlic; but you can really use any spices you like.
Try to keep the ratio of filling to egg mixture at 1:1. You need enough egg mixture to bind all of the ingredients together!
Use the cornstarch to thicken the eggs. The cornstarch also helps create super fluffy egg muffins.
Prepare the egg mixture directly in a measuring jug. It will be much easier to pour into the muffin tin!
Make sure your oven is not too hot. Otherwise, the muffins will puff A LOT in the oven then collapse once you take them out.
Leave these breakfast egg muffins to cool down inside the muffin tin before removing them; otherwise, they will deflate too quickly and potentially collapse.
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Reviews from the Original Source
Let me tell you about these. The egg filling base is the best I’ve found. The addition of cornstarch is genius. My egg muffins finally taste great! Typically they turn out soggy, spongey and watery. Not these. I also love that they are perfectly customizable. Thanks for such a great and delicious recipe.
Can you use paper cups in the muffin tins? Easy clean-up is best in my kitchen.
Love these especially when I’m on the go. Great for camping snacks
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