Veggie Egg Muffin Cups with Spinach and Cherry Tomatoes
Mini baked egg cups packed with fresh spinach, juicy cherry tomatoes, and melty cheese, a savory breakfast perfect for kids and easy to customize. This american-inspired breakfast (vegetarian, low carb) ready in about 28 minutes combines Large eggs, Fresh spinach, chopped, Cherry tomatoes, halved into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 110 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 Large eggs
- 1 cup Fresh spinach, chopped
- 1/2 cup Cherry tomatoes, halved
- 1/2 cup Shredded mozzarella cheese
- 1/4 cup Milk
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 tsp Olive oil
Instructions
- Step 1: Preheat oven to 350°F and lightly grease a 6-cup muffin tin with 1 tsp olive oil.
- Step 2: In a medium bowl, whisk 6 large eggs with 1/4 cup milk, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
- Step 3: Stir in 1 cup chopped fresh spinach and 1/2 cup halved cherry tomatoes until evenly distributed.
- Step 4: Pour the egg mixture evenly into the 6 muffin cups, filling each about 3/4 full.
- Step 5: Sprinkle 1/2 cup shredded mozzarella cheese evenly over the top of each cup.
- Step 6: Bake for 18-22 minutes until the egg muffins are puffed, set, and lightly golden on top.
- Step 7: Let cool for 5 minutes before removing from the tin. Serve warm or store cooled in the refrigerator for up to 3 days.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie Egg Muffin Cups with Spinach and Cherry Tomatoes take to make?
Total time is about 28 minutes (8 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Veggie Egg Muffin Cups with Spinach and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Veggie Egg Muffin Cups with Spinach and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Veggie Egg Muffin Cups with Spinach and Cherry Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Veggie Egg Muffin Cups with Spinach and Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
