These egg muffins combine cooked vegetable crumbles, tomatoes, spinach, garlic, and onion seasoning. The recipe fills a standard 12-cavity muffin pan.
Ingredients
- 12 large eggs
- 4 tablespoons water
- 1 cup vegetable crumbles, cooked according to package directions
- 1 cup finely chopped tomatoes
- 1 cup chopped fresh spinach
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C).
- Crack the eggs into a medium bowl. Add the water and beat together.
- Add the cooked vegetable crumbles, tomatoes, spinach, garlic powder, onion powder, black pepper, and salt. Stir until combined.
- Coat a 12-cavity muffin pan with nonstick cooking spray.
- Divide the mixture among all 12 cavities.
- Bake for 18–22 minutes, until the sides begin to turn golden, the tops are set, and the centers reach 160°F (71°C).
Let the egg muffins cool briefly before removing them from the pan.
