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In recent years, egg muffins have surged in popularity as a versatile meal option that perfectly balances convenience and nutrition. These bite-sized delights offer a world of possibilities, catering to various dietary preferences and lifestyles. Whether you're navigating a busy morning or need a quick snack to fuel your afternoon, savory spinach and tomato egg muffins can be your go-to solution. They combine the heartiness of eggs with the vibrant flavors of fresh vegetables, making them not only delicious but also a nourishing choice.

Egg Muffins with Spinach and Tomato

Start your day with delicious Savory Spinach & Tomato Egg Muffins, a wholesome and convenient meal option that fits perfectly into busy lifestyles. Packed with protein from eggs and loaded with nutrients from fresh spinach and cherry tomatoes, these bite-sized muffins are both satisfying and healthy. Easy to prepare and perfect for meal prep, you can store them in the fridge or freezer for quick breakfasts or snacks on the go. Enjoy them warm with your favorite sides and get ready to fuel your day!
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Ingredients
  

6 large eggs

1 cup fresh spinach, finely chopped

1 cup cherry tomatoes, halved

1/2 cup shredded cheddar cheese

1/4 cup milk (or a non-dairy alternative such as almond or oat milk)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Cooking spray or olive oil, for greasing the muffin pan

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Muffin Pan: Lightly grease a standard 12-cup muffin tin with cooking spray or a drizzle of olive oil to prevent the muffins from sticking. Make sure to cover each cup well for easy release.

      Mix the Ingredients: In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, onion powder, and a pinch of salt and pepper until the mixture is smooth and thoroughly combined.

        Add Veggies and Cheese: Carefully fold in the chopped spinach, halved cherry tomatoes, and shredded cheddar cheese using a spatula or wooden spoon. Ensure that the vegetables and cheese are evenly distributed throughout the egg mixture.

          Fill the Muffin Cups: Using a measuring cup or ladle, pour the egg mixture into each muffin cup, filling them about two-thirds full to allow room for the muffins to rise during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The egg muffins should be set and have a light golden color on top. To check for doneness, insert a toothpick into the center of one muffin; it should come out clean when fully cooked.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then, use a small knife to gently loosen the edges before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm straight out of the oven or stored in an airtight container in the refrigerator for later enjoyment.

                Prep Time: 10 min | Total Time: 30 min | Servings: 12

                  Presentation Tips: Serve the muffins on a decorative platter and garnish with a few fresh spinach leaves and sliced cherry tomatoes for an appealing look. Enjoy them as a nutritious breakfast or a delicious snack!