Tomato, Spinach, Egg Muffins

Tomato, Spinach, Egg Muffins, egg muffins, egg muffin recipe, egg muffin, egg muffin recipes, egg muffins recipes, breakfast egg muffins, scrambled egg muffins, Jessica Hart, The Way To My Hart

Eggs are typically in my daily routine when talking about breakfast dishes. I wake up, make eggs then start my day (usually on repeat). Finding new ways to re-invent eggs can be both challenging and interestingly fun at times. For instance, I found this recipe (by Food Lust People Love) for tomato topped spinach egg muffins that caught my eye during the usually pinterest scroll.  I tweaked a few steps a bit to my liking, but overall It was a successful breakfast I must admit. Here’s the simple steps to these delicious muffins:

spinach, cheese, tomato, eggs, breakfast muffins


3 1/2 oz – spinach
2 2/3 oz – feta
3 1/2 oz – cheese (I used mozzarella)
1 large tomato
2 cups – flour
Salt (optional)
2 teaspoons baking powder
2 eggs
1/4 cup – olive oil
1 cup – milk
fresh thyme
Black pepper


Preheat your oven to 350°F and grease your muffin pan.

Mix your flour, salt, baking powder, cheese and fresh thyme into a large mixing bowl and mix well.

Add your milk and oil into a smaller bowl and whisk with the eggs and spinach.

Add your wet ingredients into your dry ones, and mix well.

Divide the batter into your muffin pan.

Top off with a tomato and bake for 25-30 minutes.

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