These colorful egg muffins are packed with flavor and easy to make ahead for busy mornings!
On Monday, our summer break officially ends and the new school year begins. Bring on backpacks, homework, and of course, busy mornings.
Mornings in my home can be bustling…almost hectic at times. In my dream world, I envision my little family sitting down to enjoy breakfast together, but the reality is that we’re running around grabbing clean clothes from the dryer, double checking backpacks, and trying to get out of the door before the clock strikes 7.
Breakfast? I want to be sure my family has a nutritious breakfast to give them a good start to the day. This is where these spinach, tomato, and feta egg muffins come in. These cute breakfast treats are full of protein and packed with flavor. They make the perfect quick and easy breakfast food. Best of all, they can be made ahead and just warmed up on those busy mornings.
To make these breakfast muffins, you will need baby spinach, grape tomatoes, crumbled feta cheese, eggs, milk, salt, and pepper.
Begin by preheating the oven to 375 degrees.
Spray your muffin tin with non-stick spray.
In a mixing bowl, whisk together about 10 large eggs,1/3 cup of milk, along with salt and pepper.
What are some of your favorite quick and easy breakfast solutions? I would love to hear your thoughts.
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- 10 eggs
- baby spinach
- grape tomatoes (halved or quartered)
- crumbled feta cheese
- 1/3 cup milk
- salt and pepper
- Preheat oven to 375 degrees.
- Spray muffin tin with non-stick spray.
- Put baby spinach leaves, tomatoes, and crumbled feta in each cup.
- Whisk together eggs, milk, along with salt and pepper.
- Pour egg mixture into each cup.
- Bake for 20-25 minutes.