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Egg Muffins

Servings 12


  • 6 eggs
  • 1/4 Cup Milk
  • 1 Cup Chopped baby spinach
  • 1 Cup Chopped cherry tomatoes
  • 1 Medium Onion, diced
  • 1/2 tsp Black pepper salt


  • Preheat the oven to 350°F. Grease a muffin pan with cooking spray and set aside.
  • In a large bowl, whisk together the eggs, milk and black pepper. Then, add in the onions, spinach and tomatoes and stir well.
  • Pour the mixture evenly into the muffin pan.
  • Bake for around 20-25 minutes in the oven, or until the eggs are cooked and the tops of the muffins are firm.
  • Remove the muffins from the oven and allow them to cool for a few minutes.
  • Optional: sprinkle on some salt and add cheese or any other topping of your choice.
  • Serve and enjoy!