Cheesy Salsa Egg Muffins

Name: Cheesy Salsa Egg Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Cuisine: Mexican
Ingredients: 12 eggs; ½ C Friske fruit salsa, your choice of variety; 1 C baby spinach leaves chopped; ¼ C green onions chopped; ½ tsp cumin; ¼ tsp garlic powder; ½ tsp salt; ¼ tsp ground black pepper; ½ C shredded cheese - Mexican blend is recommended.

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Cuisine

Mexican

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Ingredients

12 eggs
½ C Friske fruit salsa, your choice of variety
1 C baby spinach leaves chopped
¼ C green onions chopped
½ tsp cumin
¼ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper
½ C shredded cheese - Mexican blend is recommended.

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Directions

Preheat oven to 350° and spray a 12-count muffin tin generously with nonstick spray.
In a large bowl with a spout, whisk together eggs, salsa, chopped spinach, green onions, cheese and seasonings until combined.
Pour the egg mixture into each muffin cup about ¾ths of the way full and bake in the oven for 20 to 25 minutes until eggs are set and edges are slightly browned.
Remove from the oven and let sit for about 5 minutes, remove and enjoy!

Recipe Note

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.

Cheesy Salsa Egg Muffins