Veggie Egg Muffin Cups with Spinach and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (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.

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Prep: 8 min Cook: 20 min Serves 6 American cuisine 110 cal/serving

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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

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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.