Cheesy Salsa Egg Muffins

These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!

Yield: 12 Servings 1x



  1. Preheat oven to 350 degrees F and spray a 12-count muffin tin generously with nonstick spray.
  2. In a large bowl with a spout, whisk together eggs, salsa, chopped spinach, green onions, cheese and seasonings until well combined.
  3. Pour the egg mixture into each muffin cup about 3/4ths of the way full and bake in the oven for 20 to 25 minutes until eggs are set and edges are slightly browned.
  4. Remove from the oven and let sit for about 5 minutes, remove and enjoy!


*Egg muffins will last up to 5 days in a sealed airtight container in the fridge and can be stored in the freezer for up to 2 months.

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.