Healthy Breakfast Egg Muffins

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Well, it seems that summer has bidden adieu! With the days getting shorter, and the mornings colder, an air of melancholy already surrounds me. I like to start such cold, crisp mornings with soft and moist muffins that warm me up and bring me comfort and happiness. So, before you start judging me, let me tell you that the muffins I am talking about are healthy and at the same time delicious.



The Breakfast Egg Muffins are a fun twist to the regular scrambled eggs. Loaded with fluffy eggs, spinach, cherry tomatoes, and cheddar cheese, these are a great way to start your day on a healthy note. Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door in the mornings, these muffins are just perfect for everyone.




Not a fan of spinach? Feel free to swap the spinach for the same amount of any other diced vegetable or cooked meat of your choice. Here are some of my favorite combinations for inspiration:

  • Broccoli and Cheddar
  • Garlic,Mushroom and Bell Peppers
  • Bacon and Cheddar

You can make a big batch of them on Sundays and store them in an air-tight container in the refrigerator for up to 3 days. Simply reheat them in the microwave until hot for about 30 seconds to 1 minute, and you will have your quick breakfast ready when you’re on the run each morning.



Creamy Tomato Spinach Pasta Breakfast Egg Muffins
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 6 servings
Calories per serving: 130kcal

Ingredients:
  • 6 eggs
  • 1/2 cup baby spinach,chopped
  • 1/3 cup cherry tomatoes,quartered
  • 1/3 cup shredded cheddar cheese
  • salt and pepper to taste

Instructions:
  1. Preheat the oven to 375°F.Grease a muffin pan with cooking spray or line with paper liners.
  2. In a large bowl,whisk together the eggs, salt and pepper.
  3. Add the spinach,cherry tomatoes and cheddar cheese to the egg mixture and stir to combine.
  4. Divide the the mixture evenly among the muffin cups and bake the muffins for 20 to 25 minutes, or until the eggs are set.
  5. Remove the muffins from the oven and serve hot.

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