Spicy Spinach Egg Muffins pack in protein, healthy turmeric, cayenne and fresh spinach all in under 100 calories per muffin! Perfect for prepping ahead of time for an on-the-go healthy breakfast!
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Healthy breakfast happening here! Not sure about you, but winter (even 50 degree Georgia ‘winters’) make me crave a warm breakfast that is healthy and filling. But since that stinkin’ job, that pays the bills, insists I make it to work at a reasonable hour, my hot breakfast game is usually suffering. Until now, of course 😉
Mission: pack in protein, greens and nutrients that all combined into a portable little breakfast. Well, mission accomplished! Although, delicious and savory vibes are what come to mind, these portable muffin cups are also loaded with lots of good-for-you ingredients to make a great breakfast choice to power your day!
Egg Muffins Bennies
Let’s discuss the benefits of these little muffins, because I need to convince you. I can feel it; it’s cool. I got this.
Eggs- eggs have my heart for the best quick protein fix and hard boiled eggs can be found in our fridge 95% of the time. They are the star of the egg muffins and keep things muffin-like 🙂
Spinach- Perfect for providing extra protein and fiber as well as several vitamins and minerals, without adding any ‘earthy’ vibes. Because we aren’t into eating grass for breakfast.
Tomatoes- Bringing juicy bright flavor as well as potassium to our egg muffins, these are my favorite way to bring garden-fresh taste to breakfast. They also tout an impressive amount of vitamins A & C!
Spices- Yep! Spicy Spinach Egg Muffin’s need that spicy to really rock our breakfast world and all credit can be given turmeric and cayenne pepper! Along with bringing spice to the party, cayenne is incredible for your heart and body in general, plus we already know turmeric’s goodness from this post.
Youre gonna love these <3 They are great for a- quick, savory, easy, tasty, just a hint of spicy- breakfast. Make them today and pack them in the fridge for all week.
Your turn! What is your go-to breakfast?
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations!
- 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
- Preheat oven to 350 degrees.
- Whisk eggs, seasonings and milk together to combine.
- Fold in onions, spinach and tomatoes.
- Spray muffin tin with cooking spray, generously.
- Use a large ice cream scoop to fill a regular muffin tin to the brim.
- Bake for 20 minutes and remove.
- Sprinkle the tops of the muffins with cheese and allow to cool for about 5 minutes while cheese melts on top.
- Serve immediately or wrap individually in aluminum foil and store in the refrigerator for up to 1 week.
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.
Other Breakfast Ideas: