Spinach Egg Muffins

Spinach egg muffins are easily made with fresh spinach, garlic seasoning and tortilla. They are perfect as quick breakfast that you can grab on the way out or perfect for brunch parties!

Can you imagine having breakfast on the go? These spinach egg muffins can be made in advance and they can be eaten cold or hot. I made them couple weeks ago and I loved them from the first bite. First of all, I love spinach and I can eat it often. Second of all, the tortilla that I used for these muffins was basically amazing. I didn’t have only egg muffins … I had scrambled eggs on top of the tortilla. Very delicious breakfast recipe!

I also thought they are perfect for brunch or tea parties. They are so quick to make and the whole recipe makes 12 spinach egg muffins. Plenty for all your guests. When you struggle to find some easy recipes for your parties check out my Savory Party Food Ideas. I like making little appetizers and I happy that my blog is growing with recipes mainly for party.

To make my spinach egg muffins I basically used 5 eggs, fresh spinach, a little milk, tortilla and seasonings like garlic and onion. First you need to cut circles from tortilla by using circle cookie cutter or glass. Place them neatly on the bottom of the baking muffin pan, add egg mixture and bake. You can easily store them in airtight container in the fridge. To warm them up on the next day just pop them in the microwave for few seconds.

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Spinach Eggs Muffins

Easy spinach egg muffins with tortilla are great for breakfast or brunch.

Prep Time 20 minutes

Cook Time 20 minutes

Servings 12

Calories 47 kcal

Author Ilona

Ingredients

• 2-3 large tortillas1 tsp. unsalted butter3 cups fresh spinach1/8 tsp. garlic powder1/8 tsp. himalayan salt1/8 tsp. onion powder5 eggs1/4 cup milk

Instructions

1. Preheat oven to 350 F. Prepare muffin pan and oil very well. You don't want muffins to stick to the pan. You can also use muffin cups.Cut circles with circle cookie cutter or glass (about 1 inch - 1 1/2 inch). Place on the bottom of muffin pan.Melt butter in the pan, add spinach and cook on low heat for about 2- 3 minutes. Add garlic powder, himalayan salt and onion powder.In a medium bowl whisk eggs, add spinach and milk. Whisk all ingredients together. Pour the mixture on the top of tortilla circles.Bake for about 20 minutes.

Recipe Notes

Nutrition Facts

Spinach Eggs Muffins

Amount Per Serving

Calories 47 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Trans Fat 0g

Monounsaturated Fat 0g

Cholesterol 68mg 23%

Sodium 61mg 3%

Potassium 0mg 0%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 0g

Protein 3g 6%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

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