Print

Healthy Egg Muffins

Healthy Egg Muffins with are so easy to make ahead and are packed with protein and tons of nutritious vegetables like tomato and spinach. They're so simple to customize and the perfect healthy breakfast and snack for on the go. Gluten free, paleo, low carb, keto and Whole30 compliant.

Course Breakfast
Cuisine American
Keyword baked eggs, breakfast egg cups, breakfast egg muffins, egg muffins, eggs, healthy breakfast, healthy egg muffins, keto, low carb
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 57 kcal
Author Kelly

Ingredients

  • 10 large eggs
  • 1 - 1 1/2 teaspoons sea salt , or to taste
  • 1/4 - 1/2 teaspoon black pepper , or to taste
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Italian seaoning
  • 1 cup diced tomatoes
  • 1 cup chopped spinach

OPTIONAL IF NOT PALEO / WHOLE30 OR DAIRY FREE:

  • 3/4 cup grated Parmesan cheese , plus more for topping

Instructions

  1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
  2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
  3. Whisk in garlic powder and Italian seasonings until combined. Stir in
    tomatoes and spinach. (You can add cheese here if using).

  4. Divide evenly into muffin cups filling
    each about 2/3 full.

    Bake in preheated oven for 12-16 minutes, or until set.

Nutrition Facts
Healthy Egg Muffins
Amount Per Serving (1 egg muffin)
Calories 57 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.