egg muffin
NuStart · Recipes · Breakfast
Egg Muffin
Oven · ~35 min · Serves 4 · 2 muffins each
Ingredients
- 4 eggs
- ¼ cup whole milk
- 1 whole green onion (white and green parts), minced
- ¾ cup diced tomato
- 1 cup spinach, chopped
- ¼ cup crumbled feta cheese
- Salt and pepper to taste
Directions
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- Preheat the oven to 350°F.
- In a medium bowl, whisk together the eggs and milk.
- Add the remaining ingredients and stir to combine.
- Divide evenly into a greased muffin tin (about 8 wells, ¾ full).
- Bake 25 minutes, or until the eggs are set.
Note. Store in the fridge up to 3 days or freezer up to 3 months; reheat in the microwave.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce
Dairy & eggs
Check your pantry
Per-serving values are approximate and vary with brand, variety, and preparation. Sodium is counted before any salt added to taste.