![- 6 large eggs - 1 cup spinach, chopped - 1 cup cherry tomatoes, halved - 1/2 bell pepper, diced (any color) - 1/2 cup feta cheese, crumbled - 1/4 cup milk - 1 teaspoon Italian seasoning - Salt and pepper to taste - Cooking spray or olive oil for greasing To make savory breakfast egg muffins, you need fresh ingredients. Start with six large eggs. Eggs are the base of this recipe and provide protein. Next, chop one cup of spinach. Spinach adds color and nutrients. Use one cup of halved cherry tomatoes for sweetness and texture. Diced bell pepper, about half, adds crunch and flavor. Feta cheese adds a salty kick, so use half a cup. A quarter cup of milk makes the muffins light and fluffy. Season the mix with one teaspoon of Italian seasoning. This blend of herbs brings out the best flavors. Add salt and pepper to taste for an extra boost. Lastly, have cooking spray or olive oil ready to grease the muffin tin. This step helps prevent sticking. - Muffin tin - Mixing bowls - Whisk The right tools make cooking easy. You need a muffin tin to shape the muffins. A few mixing bowls help in combining ingredients. Use a whisk to beat the eggs well. These simple tools help create a delicious breakfast quickly. - Calories: 100 - Protein: 8g - Fat: 6g - Carbs: 4g These egg muffins are healthy and filling. Each muffin has about 100 calories. They offer 8 grams of protein, which helps keep you full. With 6 grams of fat, they are satisfying but not heavy. Each muffin also has 4 grams of carbs, making them a great option for many diets. Enjoy these muffins for a tasty start to your day! - Preheat your oven to 350°F (175°C). - Grease a muffin tin with cooking spray or olive oil to keep muffins from sticking. - In a large bowl, crack the eggs and whisk them until well mixed. - Add milk, Italian seasoning, salt, and pepper to the eggs. Mix well. - Fold in chopped spinach, halved cherry tomatoes, diced bell pepper, and crumbled feta cheese. - Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full. - Place the muffin tin in the oven and bake for 18-20 minutes. The muffins should rise and be set in the middle. - Remove them from the oven and let cool for a few minutes before taking them out of the tin. These muffins are great warm or can be stored in the fridge for quick breakfasts all week. For the full recipe, check the earlier section. To get the best savory breakfast egg muffins, adjust baking time based on your oven. If you find they are not set after 20 minutes, give them another 2-3 minutes. Check if they puff up and look firm. The center should not jiggle when you move the pan. You can mix in many different ingredients to change the flavors. Try adding cooked bacon or sausage for protein. You can also use different veggies like mushrooms or zucchini. If you like cheese, swap feta for cheddar or goat cheese. This makes the muffins unique and fun. These muffins go well with a side of fresh fruit or a simple salad. You can also pair them with a dollop of salsa or a creamy dip. For drinks, serve them with coffee, tea, or a fresh smoothie. Enjoy these muffins any time of day! {{image_2}} You can easily customize your savory breakfast egg muffins to fit a vegetarian diet. Instead of using feta cheese, try goat cheese or cheddar. Both add great flavor. You can also change the veggies to suit your taste. Here are some fun options to consider: - Zucchini, shredded - Mushrooms, chopped - Broccoli, finely chopped - Onions, diced Mix and match these veggies to create your perfect muffin! If you're on a low-carb or keto diet, you can swap some ingredients to keep your muffins tasty and healthy. Replace the milk with unsweetened almond milk to reduce carbs. Use more spinach or add cauliflower rice instead of bell peppers for extra fiber. Here are some great swaps: - Replace feta with cream cheese for a rich, creamy texture. - Use only egg whites for fewer carbs. - Add avocado for healthy fats and creaminess. These changes keep your muffins satisfying while lowering the carb count. Adding protein to your muffins makes them even more filling. You can use cooked meats or plant-based proteins. Here are some ideas to get you started: - Diced ham for a classic flavor. - Ground turkey for a leaner option. - Breakfast sausage for a savory kick. - Tofu or tempeh for a plant-based protein boost. These additions not only enhance the taste but also make your muffins a complete meal. For the full recipe, check out the detailed instructions above! To keep your egg muffins fresh, store them in an airtight container. Let them cool completely first. You can place a paper towel inside the container to soak up moisture. This helps keep the muffins from getting soggy. If you have space, store them in the fridge for easy access. If you want to freeze your muffins, wrap each one tightly in plastic wrap or foil. Place the wrapped muffins in a freezer-safe bag. This keeps them safe from freezer burn. When you're ready to eat, just take one out and reheat it. You can use the microwave or oven. For the microwave, heat for about 1 minute. If using the oven, preheat to 350°F and bake for 10-15 minutes. In the fridge, your savory breakfast egg muffins will stay fresh for about five days. If you freeze them, they can last up to three months. Just remember to label your bags with the date. This way, you can enjoy a tasty muffin whenever you want! To make Savory Breakfast Egg Muffins, you start by gathering your ingredients. You need six large eggs, chopped spinach, halved cherry tomatoes, diced bell pepper, crumbled feta cheese, milk, Italian seasoning, salt, and pepper. 1. Preheat your oven to 350°F (175°C). 2. Grease a muffin tin with cooking spray or olive oil. 3. In a bowl, whisk the eggs. 4. Mix in the milk, Italian seasoning, salt, and pepper. 5. Fold in the spinach, tomatoes, bell pepper, and feta. 6. Pour the mixture into the muffin cups, filling each about three-quarters full. 7. Bake for 18 to 20 minutes until they are set. 8. Allow them to cool, then enjoy! Check the [Full Recipe] for more details. Yes, you can make these muffins ahead of time! They store well and are great for meal prep. Here are some tips: - Batch Cooking: Make a large batch on the weekend. - Storage: Keep them in the fridge in an airtight container. - Reheating: To reheat, place them in the microwave for about 30 seconds. This way, you always have a quick breakfast ready! You can easily customize these muffins to fit your tastes or needs. Here are some common substitutions: - Dairy-Free: Use almond or oat milk instead of regular milk. - Cheese: Swap feta for cheddar or mozzarella if you prefer. - Veggies: Replace spinach with kale, or use zucchini instead. - Meat Add-Ins: Add cooked bacon or ham for extra protein. These changes can help you enjoy this recipe even more! These egg muffins are simple to make and delicious. With just eggs, veggies, and cheese, they pack a nutritious punch. Prepping is easy with only a few steps and basic tools. You can customize your muffins for different tastes and diets. Store leftovers easily for later or freeze them for a quick meal. Enjoy your savory breakfast egg muffins as part of a balanced diet. Try these tips, and have fun creating your perfect recipe. Your mornings will never be the same!](https://chellesrecipes.com/wp-content/uploads/2025/05/9b5c9eef-69b0-441c-af6b-90fa662c4d9d-250x250.webp)
Savory Breakfast Egg Muffins
Start your day with these delicious Savory Breakfast Egg Muffins that are not only easy to make but packed with flavor! With a perfect blend of eggs, spinach, cherry tomatoes, and feta cheese, these muffins are a nutritious grab-and-go option for busy mornings. Explore the simple recipe that takes just 30 minutes to whip up and offers a healthy breakfast choice for the whole week. Click through to discover how to make your mornings brighter!