Breakfast Egg Muffins



• 12 large eggs

• 2 tablespoons finely chopped onion, (red, white or yellow/brown)

• Salt and pepper, to taste


• 1/4 cup steam fresh spinach

• 8 grape or cherry tomatoes, halved

• 1/4 cup shredded mozzarella cheese


  • 1/4 cup steam fresh spinach
  • 1/4 cup mozzarella
  • 1/4 cup olives


1. Preheat oven to 350°F | 180°C. Lightly spray a 12

cup capacity muffin tin with nonstick oil spray.

2. In a large bowl, whisk together eggs and onion.

Season with salt and pepper, to taste.

3. Add 1/4 egg mixture halfway up into each tin of a

greased muffin tin.

4. Divide the two topping combinations into 6 muffin

cups each.

5. Bake for 20 minutes.

6. Serve OR store in an airtight container in the

refrigerator for up to 4 days and reheat when ready

to serve.

7. Enjoy!


Vacuum seal to last longer. These egg muffins can also

be stored in the freezer.

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