Quick and Easy Baked Egg Muffins

Ingredients:

• 8 large eggs
• 1 cup chopped fresh spinach
• 1/2 cup chopped tomatoes
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Optional: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder

Instructions:

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).
• Grease a 12-cup muffin tin or line with silicone muffin cups.

2. Prepare Ingredients:

• In a medium bowl, whisk the eggs until well beaten.
• Add the chopped spinach, tomatoes, and mozzarella cheese to the eggs.
• Season with salt, pepper, and any optional spices (garlic powder, onion powder) if desired. Stir to combine.

3. Fill Muffin Tin:

• Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.

4. Bake:

• Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
• Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

5. Cool and Serve:

• Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
• Serve warm or at room temperature.

Tips:

• These muffins can be stored in the refrigerator for up to 4 days and make for a quick breakfast or snack on the go.
• Reheat leftovers in the microwave for 20-30 seconds before serving.
• Customize by adding other vegetables or herbs to suit your family’s tastes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins