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Spinach Egg Muffins

Spinach Egg Muffins

Spinach Egg Muffins

Start the day off right—at home or at work—with a nutritious spinach egg muffin.
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Breakfast
Cuisine American, Egg Dishes
Servings 6


  • 2 cups Fresh Express® Baby Spinach chopped
  • 10 eggs
  • 1/4 cup milk
  • 2 tablespoons basil chopped
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 3/4 cup feta cheese
  • 12 grape tomatoes quartered


  • Heat oven to 350° F. Coat 12 regular-sized muffin cups with cooking spray.
  • In a large bowl whisk the eggs, milk, basil, salt, Italian seasoning, and pepper until combined. Stir in the feta cheese.
  • Fill each muffin cup with the egg mixture. Top each with one chopped tomato.
  • Bake for 22 to 24 minutes or until a knife inserted into the center of a muffin comes out clean.
  • Serve immediately. Refrigerate leftovers; reheat them in the microwave.
Keywords Back to School, Blends, Breakfast/Brunch, Easy, Egg, Fall, Make-Ahead, On-the-Go, Spring, Summer, Vegetarian, Winter
Made with
Baby Spinach

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