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5 from 8 votes

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Cheesy Salsa Egg Muffins
Servings: 12

Ingredients

  • 12 eggs
  • 1/2 cup salsa
  • 1 cup baby spinach leaves chopped
  • 1/4 cup green onions chopped
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup shredded cheese I used Mexican blend

Instructions

  • Preheat oven to 350 degrees F and spray a 12-count muffin tin generously with nonstick spray.
  • In a large bowl with a spout, whisk together eggs, salsa, chopped spinach, green onions, cheese and seasonings until well combined.
  • 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.
  • Remove from the oven and let sit for about 5 minutes, remove and enjoy!

Notes

*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

Serving: 1egg muffin | Calories: 92kcal | Carbohydrates: 1.4g | Protein: 6.9g | Fat: 5.4g | Saturated Fat: 1.6g | Sodium: 210.8mg | Fiber: 0.5g | Sugar: 1g