Add the spinach, tomato, red bell pepper, and onion to a large bowl.
In a separate large bowl, whisk the eggs just until the yolks and whites are blended. Add the salt, pepper, and garlic powder to the eggs. Blend until combined.
Spray a nonstick muffin tin with nonstick cooking spray. Divide the spinach, tomato, red bell pepper, and onion mixture evenly between the 12 muffin tins.
Carefully pour the egg mixture into each muffin tin. Fill each tin about 75% full with egg mixture, submerging the vegetables already in the tin.
Sprinkle some cheese over each egg muffin before placing them in the oven. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center of an egg muffin. Enjoy!
To reheat egg muffins, microwave each muffin on high for 30 seconds or until it is heated through.
Weekday mornings can be a struggle -- that's something the majority of us can agree on. However, deciding what to have for breakfast shouldn't be stressful. They say that breakfast is the most important meal of the day. Therefore it should be healthy and nutritious, giving you the energy you need to keep going until lunch without that dreaded midmorning slump.
Enter egg muffins.
Egg muffins are simple to prepare, budget-friendly, easily customizable to your tastes, and can be made ahead of time for a grab-and-go breakfast. Simply prepare them on a Sunday evening and pop them into the fridge in plastic storage bags or reusable containers. Egg muffins can be stored in the refrigerator for five days, and they only take 30 seconds to reheat in the microwave. They're the perfect weekday-morning solution.
One of the greatest things about this egg muffins recipe is how easy it is to make it your own. Nearly any vegetable can be chopped or diced and thrown into those muffin tins. The more veggies, the healthier and more vibrant your little muffins will be! You can look for add-ins outside the veggie aisle, too: meats and cheeses can be blended into the breakfast dish to create a heartier meal. Here are a few ingredients you might like to add to your egg muffins:
Eggs and cheese may be a no-go for those with food allergies or dietary restrictions, so these tasty egg muffins may seem like they're off the menu. Luckily, some substitutes make it possible for everyone to enjoy this healthy and convenient breakfast dish.
To replace eggs, create an egg mixture by combining the following ingredients in a blender:
Blend until the ingredients are well combined. Add the mixture to muffin tins lined with paper muffin cups and filled with vegetables of your choice, top with vegan-friendly cheese, and bake at 350 degrees for 25 minutes.
Make-ahead egg muffins are the perfect way to guarantee a healthy breakfast throughout the week. Make them once and save your time for better things, like an extra five minutes of sleep.