Egg Muffins

Makes 12 servings; 1 cup or muffin each serving

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  • 6 large eggs
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • Vegetable oil or vegetable oil cooking spray
  • ½ cup fresh spinach
  • ½ cup grape tomatoes
  • 1 cup shredded mozzarella



  1. Preheat oven to 350°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Whisk together eggs, pepper, salt, and garlic powder in a medium mixing bowl.
  4. Coat 12 cup muffin pan with vegetable oil cooking spray. Add egg mixture to fill each muffin pan cup half full to prevent overflow.
  5. Wash spinach and pat dry with paper towel. Roughly chop or tear into pieces.
  6. Wash tomatoes and cut in half.
  7. Top egg mixture in each muffin cup with equal amounts of spinach, tomatoes, and mozzarella.
  8. Bake for 15 minutes. Remove muffin pan from oven and let stand for 5 minutes before serving
  9. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.