Salsa Cheesy Egg Muffins

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

Oh how A cook LOVE these fluffy baked egg muffins, but these have a not-so-secret ingredient – SALSA! You'd be amazed at the amount of flavor just a little bit of salsa mixed in with the eggs will add. You do not need a ton of ingredients to make this simple low carb breakfast and it really is super quick to throw together. Reliable for meal prep too so you have a satisfying grab-and-g

These protein-packed egg muffins are loaded with chunky salsa, leafy spinach, shredded cheese, satisfying seasonings and taste notable topped with a little extra salsa and some avocado! A cook also keep how customizable they are. A cook mean you can really use whatever ingredients you already have on hand in your fridge such as arugula or kale in place of the spinach or feel free to throw

What goes in

• 12 eggs
• 1/2 cup salsa
• 1 cup baby spinach leaves, chopped
• 1/4 cup green onions, chopped
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded cheese

How it comes together

1. Preheat oven to 350 degrees F and spray a 12-count muffin tin generously with nonstick spray.
2. Use a wide 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!

Keep in mind

*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.