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Spinach & Tomato Egg Muffins

Spinach and Tomato Egg Muffins

The Spinach and Tomato Egg Muffins are a healthy protein-packed breakfast to take with you on the go!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Servings 12


  • 8 egg whites
  • 4 eggs
  • 1/4 t salt or to taste
  • 1/4 t black pepper or to taste
  • 1/2 cup chopped fresh baby spinach
  • 2 Roma tomatoes deseeded & small diced
  • 2 green onions chopped
  • 2 T crumbled feta cheese


  • Preheat oven to 350 degrees. Spray muffin cups generously with cooking spray.
  • In a medium bowl whisk the egg whites and eggs until combined. Add the salt & pepper and whisk to combine. Set aside.
  • In a separate medium bowl, combine the chopped spinach, tomatoes, green onions & feta cheese. Stir until incorporated.
  • Evenly distribute the spinach & tomato mixture into the bottom of each muffin cup.
  • Pour the egg mixture over the spinach & tomato mixture. Distribute evenly.
  • Bake in the oven for 15 to 20 minutes or until fully cooked through.
  • Serve warm!


The eff muffins can be stored in the refrigerator up to 3 to 4 days and reheated in the microwave.