Egg Muffins

Featured from the Tone It Up Challenge Meal Plan!


12 muffins (serving size is 1 muffin or 3 mini muffins)


  • 1/4

    cup sun-dried tomatoes, diced

  • 1/2

    cup spinach

  • 6


  • 3

    egg whites (or 1/2 cup egg whites)

  • pinch of salt

  • coconut oil spray


STEP 1: Preheat oven to 350 degrees.
STEP 2: Spray mini muffin tins with coconut oil spray.
STEP 3: Combine eggs and egg whites in a bowl, and whisk to combine. Chop spinach and sun-dried tomatoes and add to the mixture.
STEP 4: Pour egg mixture into muffin tins, making sure to scoop the sun-dried tomatoes and spinach into each muffin tin as well.
STEP 5: Bake for 20-25 minutes.
STEP 6: Store in a glass container after the eggs have cooled. These are good for up to 4 days!


We love these egg muffins!! They're perfect to make on a Sunday and have prepped for the entire week!



    1. Yes! Store them in the fridge in an airtight container or ziplock baggies. They taste best re-heated in the microwave for about 30 seconds (or until warm), but they are also okay tasting cold. My favorite thing to do is package each portion in a ziplock baggy so all I have to do is grab the baggy in the morning and go.

  1. This is a silly question, but I’m new to the TIU team. In the 6-week plan, it lists one of the snacks as 3 egg muffins + avocado. If making mini muffins, does that mean 9 since the serving size is 1 muffin/3 mini muffins?? That seems like a lot…

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