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–+ servings

Spinach and Cheese Egg Muffins

Delightful, bite-sized treats combining eggs, fresh spinach, and creamy cheese, perfect for breakfast or snacks.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggs and Vegetables
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1 cup shredded cheese cheddar, mozzarella, or your favorite
  • 1/4 cup milk dairy or non-dairy
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional
  • 1/4 teaspoon onion powder optional

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a standard 12-cup muffin tin or line with muffin liners.
  3. In a large mixing bowl, whisk the 6 large eggs until well combined.
  4. Gently fold in the chopped spinach and shredded cheese into the egg mixture.
  5. Add salt, black pepper, garlic powder, and onion powder, and stir well.
  6. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
  7. Bake for 18-20 minutes or until puffed and golden brown. Check with a toothpick for doneness.

Nutrition

Calories: 100kcalProtein: 7gSodium: 200mg

Notes

These muffins can be made ahead of time and stored in the fridge or freezer.

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