Post By : 2023-08-25T07:15"

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!

These protein-packed egg muffins are loaded with chunky salsa, leafy spinach, shredded cheese, delicious seasonings and taste amazing topped with a little extra salsa and some avocado!  

             Here’s What You’ll Need

eggs – you’ll need 12 large eggs for this recipe

salsa – this adds so much flavor to these egg muffins and feel free to use choose your favorite jarred salsa, just make sure that it’s a good chunky salsa as too much liquid could make these watery

leafy greens – Use baby spinach leaves, but you could add arugula, kale or fresh herbs

green onions – for more color and added flavor

cheese – Use a shredded Mexican cheese blend to go with all the flavors in these muffins, but you could use any cheese you’d like

seasonings – a combination of cumin, garlic powder, salt and pepper

       How to Make Cheesy Salsa Egg Muffins

These cheesy salsa egg muffins are literally as easy as 1, 2, 3!  Three simple steps to perfectly fluffy egg muffins every time.  

Mix ingredients.

 In a large bowl, whisk together eggs, salsa, chopped baby spinach, green onions, cheese and seasonings until all combined.

Bake muffins.  

Spray a 12-cup muffin tin with non-stick spray and pour the egg mixture evenly among the cups about 3/4ths full.  Bake at 350 degrees F for about 20 minutes until eggs are set and edges are slightly browned.

Enjoy!  Remove from oven and let the eggs cool in the pan for about 5 minutes.  Serve with extra salsa, avocado and a little cilantro!

        Egg Muffin Variations

The great thing about these egg muffins is that they really are so customizable.  You can easily switch up the veggies, throw in different cheeses, and add some protein.

Protein: turkey (or breakfast) sausage, ground beef, chicken, ham, chorizo, bacon

salsa: bell peppers, onions, tomatoes, shredded zucchini, broccoli, carrots, mushrooms, kale

Cheeses: cheddar cheese, Monterey Jack, swiss, mozzarella, feta, pepper jack, fontina

Fresh herbs: cilantro, basil, parsley, oregano, chives

           Tips, Tricks and Substitutions

Make sure to really grease the muffin tin well so that the egg muffins don’t stick.  You can use non-stick spray, a little olive oil or even butter in the muffin tin cups.  You can also using these silicone baking liners as the muffins pop right out!

Use a large bowl with a spout to mix the egg mixture in as this makes it so much easier (and mess-free) when pouring into the cups.  This mixing bowl is the one I have and I love it!

Only fill the muffin cups about 3/4ths of the way full to prevent overflow since these really puff up when baking

You can easily make these spicy by adding in a few dashes of hot sauce, pinch of cayenne or even some diced jalapeño!

Double (or triple) the recipe to feed a larger crowd or to freeze for meal prep!

            Prepping and Storing

These cheesy salsa egg muffins are perfect for meal prep!  They’ll last in the fridge in a sealed airtight container for up to 5 days, but also make a couple batches of them to freeze and pull out as-needed. 

To freeze these, make sure the egg muffins have completely cooled then place them in Ziplock freezer bags and they’ll keep in the freezer for up to 2 months.  

When ready to thaw, just take them out the night before and warm them up in the microwave for 20 to 30 seconds in the morning!

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