Preheat Oven and Prepare Tin
- 1
Preheat your oven to 180°C (350°F).
- 2
Grease a muffin tin thoroughly or line it with paper or silicone muffin cups.
Egg Muffins
30 min·76 Views
Egg Muffins: A customizable and convenient breakfast or snack, packed with protein and vegetables, perfect for meal prepping or a quick on-the-go bite.
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
653kcal
6 Portions · 497 g
Protein
54 g
Carbohydrates
6 g
Fat
45 g
Fiber
4 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Eggs (large)6
- Fresh Spinach100 grams
- Cherry Tomatoes8
- Grated Cheese50 grams
- Salt
- Black Pepper
- Olive Oil1 tablespoon
Prepare the Vegetables
- 3
Wash the spinach well and pat it dry.
- 4
Chop the spinach.
- 5
Wash the cherry tomatoes.
- 6
Cut the cherry tomatoes into quarters.
Whisk the Eggs
- 7
In a bowl, crack the eggs.
- 8
Whisk the eggs together until the yolks and whites are well combined.
- 9
Season the whisked eggs with salt and black pepper to your liking.
Assemble the Muffins
- 10
Distribute the chopped spinach evenly among the prepared muffin cups.
- 11
Add the quartered cherry tomatoes to each cup along with the spinach.
- 12
If you are using grated cheese, sprinkle it evenly over the vegetables in each cup.
Fill with Eggs
- 13
Carefully pour the seasoned egg mixture over the fillings in each muffin cup.
- 14
Fill each cup only about three-quarters of the way up to allow for expansion during baking.
Bake
- 15
Place the filled muffin tin into the preheated oven.
- 16
Bake for 15-20 min.
20 min - 17
The muffins are done when the eggs are fully set (a knife inserted near the center should come out clean) and the tops are lightly golden.
Serve
- 18
Remove the muffin tin from the oven.
- 19
Let the egg muffins cool slightly in the tin for a few minutes before attempting to remove them.
- 20
Serve warm or allow to cool completely. These are perfect for breakfast or as a healthy snack.
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