Spinach Tomato Egg Muffin

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Spinach Tomato Egg Muffin

Total Time 30 minutes
Servings 12


  • 12 eggs
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 2 cups spinach, chopped
  • 2 roma tomatoes, diced
  • 1/2 cup low fat mozzarella cheese, shredded


  • Preheat oven to 375 °F
  • In a large bowl combine eggs, salt, pepper and oregano. Whisk until well combined.
  • In a separate bowl mix spinach, tomatoes and mozzarella.
  • Grease 12 muffin tins with cooking oil spray.
  • Fill each muffin tin with the veggie mixture about 1/2 full.
  • Add the egg mixture to each muffin tin until it is about 3/4 full.
  • Bake eggs in the preheated oven for about 15-20 minutes.
  • Store leftovers in the refrigerator and enjoy for 4-5 days.

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