Hearty Breakfast Egg Muffins
Servings: 6 servings
The perfect and healthy grab-and-go breakfast. These vegetarian egg muffins are made with Dei Fratelli Petite Diced Tomatoes, spinach, and feta cheese. Hearty Breakfast Egg Muffins are great for an early morning breakfast for work or a packable lunch for a long weekend.
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Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes, drained and rinsed
- 8 Eggs
- 1/2 Cup Fresh Spinach, chopped
- 1/2 Cup Feta Cheese, crumbled
Instructions:
- Preheat oven to 350 F.
- In a large bowl whisk together all the eggs. Gently fold in the rest of the ingredients.
- In a nonstick muffin tin, pour egg mixture into each cup, filling around 3/4 full.
- Bake for 25 minutes, or until golden brown.
Chef's Tip:
Easily add bacon bits for an extra hearty breakfast!
Related Recipes To Try:
Garden Veggie Muffins
Tex-Mex Egg Muffins
Spinach Tomato Hashbrown Casserole