Mornings can be chaotic, but breakfast is too important to skip! That's why I like to whip these Egg Muffins up in advance, so they're ready to go whenever I am. Just warm them up in the microwave for 30 seconds before serving.
Swap option: Use crumbled feta cheese instead of shredded cheddar.
- 1 cup red onion, peeled and diced
- 1 cup shredded cheddar cheese
- 1½ cups chopped fresh spinach
- 8 large eggs
- 1/2 cup low-fat milk
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 325 F and coat a 12-cavity muffin tin with non-stick cooking spray.2.
In a medium bowl, toss the onion, cheese and spinach until all ingredients are evenly distributed.3.
Divide the mixture evenly into the prepared muffin tins.4.
In a separate large bowl, whisk the eggs, milk, salt and pepper until well combined.5.
Pour the egg mixture evenly over the vegetable and cheese mixture.6.
Bake until firm to the touch, about 25 minutes.7.
Let cool in the muffin tin for 5 minutes before carefully removing the egg muffins. Serve warm.