Breakfast Egg Muffins


  • 12 eggs 
  • 1 Bell Pepper 
  • 1 White Onion - Minced 
  • 1 Cup of Fresh Spinach - Chopped 
  • 1 Cup of Fresh Cherry Tomatoes - Chopped
  • 2 handfuls of Chopped Cheese - in this recipe I used Jarlsburg cheese but you can substitute it with shredded cheddar or mozzarella cheese 
  • Salt and Pepper for Flavor


  1. Turn Oven onto 375 degrees. 
  2. In a large bowl, crack a dozen eggs and begin to gently whisk. 
  3. Finely chop the white Onion and the Pepper and add to the egg mixture. 
  4. Add the remaining ingredients into the bowl: the spinach, fresh tomatoes and cheese. 
  5. Mix all together
  6. Spray muffin trays with PAM or grease with olive oil before adding egg mixture.
  7. Fill each of the muffin trays until it is almost completely full. 
  8. Bake for 15-20 minutes until firm. 

You can freeze the extra egg muffins for a quick and easy breakfast treat in the morning! You can also turn this muffin into a sandwich by adding toasted english muffins!