(Serves 8)


6 large eggs

1 Tbsp of milk

¼ tsp of onion powder

¼ tsp of dried oregano

¼ tsp of garlic salt

Dash of ground pepper

½ cup of fresh baby spinach (stems removed)

6 cherry tomatoes (diced)

8 whole wheat or whole grain English muffins

8 slices of sharp cheddar cheese


  1. Preheat oven to 375⁰ F
  2. Crack eggs into a medium-sized mixing bowl.
  3. Whisk eggs along with the onion powder, oregano, garlic salt, ground pepper, and milk.
  4. Spray a muffin tin with non-stick cooking spray and divide the egg mixture evenly into 8 of the muffin cups.
  5. Coarsely chop the baby spinach and distribute evenly into each of the 8 muffin cups along with the diced tomatoes.
  6. Bake eggs in the oven for 15-20 min (or until a toothpick inserted into the center of each cup comes out clean).
  7. Toast the English muffins and top each with an egg muffin and a slice of cheese to build a sandwich.
  8. Place the English muffin sandwiches back into the oven for 1-2 minutes (just long enough to allow the cheese to melt).
  9. Serve immediately. Enjoy!

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