Spicy Spinach Egg Muffins
Recipe type: Breakfast, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 8 eggs
  • 2 cups fresh spinach, chopped
  • 1 cup grape/cherry tomatoes, halved and seeded*
  • ½ red onion, diced small
  • 1 cup milk
  • 1 tsp. Himalayan salt
  • ½ tsp. cayenne pepper
  • ½ tsp. turmeric
  • ½ tsp. ground black pepper
  • ½ cup cheddar
  • cooking spray
  1. Preheat oven to 350 degrees.
  2. Whisk eggs, seasonings and milk together to combine.
  3. Fold in onions, spinach and tomatoes.
  4. Spray muffin tin with cooking spray, generously.
  5. Use a large ice cream scoop to fill a regular muffin tin to the brim.
  6. Bake for 20 minutes and remove.
  7. Sprinkle the tops of the muffins with cheese and allow to cool for about 5 minutes while cheese melts on top.
  8. Serve immediately or wrap individually in aluminum foil and store in the refrigerator for up to 1 week.
For easy removal, slide a knife down the side of the muffin and ease around the entire muffin. The muffin should then easily pop out with a spoon/fork.
Muffins can be eaten cold or reheated in the microwave for about 10-20 seconds.
*If you are planning to store the muffins all week, I recommend removing the seeds and juice from the tomatoes or your muffins will easily become soggy after a day or two.
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/spicy-spinach-egg-muffins/