Savory Scrambled Egg Muffins with Spinach and Tomatoes
Convenient and protein-rich scrambled egg muffins filled with fresh spinach and juicy tomatoes. Ideal for on-the-go or as a quick breakfast/brunch.
- 15 minutes
- 2 servings
- Breakfast
- vegetarian
- antioxidant
- b12-quelle
- energy
- folatreich
- high in protein
- vitamin-a-reich
- vitamin-k-reich
- cell-protective
Ingredients
- 240 g Eggs
- 200 g Spinach
- 80 g Tomatoes
- 50 g Milk
- 2.5 g Olive Oil (Extra Virgin)
- 2.5 g Salt
- 1.3 g Pepper
Instructions
- Preheat the oven to 180°C (350°F) with fan mode. Lightly grease a muffin tin with 6 holes with olive oil.
- Whisk eggs and milk in a bowl. Season with salt and pepper.
- Add chopped spinach and quartered cherry tomatoes to the egg mixture and mix well.
- Evenly distribute the egg mixture into the muffin tins.
- Bake for about 15-20 minutes until the muffins are golden brown and set.
- Remove from the oven, let cool slightly, and enjoy warm or cold.
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