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Cheesy Spinach Egg Muffins

These Cheesy Spinach Egg Muffins are a nutritious and easy make-ahead breakfast option, perfect for busy mornings and kid-friendly meals.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs
  • 1 cup chopped fresh spinach You can substitute with frozen spinach, just make sure to thaw and drain it well.
  • 1/2 cup shredded cheddar Feel free to use any cheese you prefer!
  • 1/4 cup milk Can use plant-based milk for a dairy-free option.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs and milk until well combined.
  3. Add the chopped spinach and shredded cheddar cheese to the egg mixture. Season with salt and pepper to taste, and stir to combine.
Baking
  1. Grease a muffin tin with cooking spray or oil to prevent sticking.
  2. Pour the egg mixture evenly into each muffin cup, filling them about 2/3 of the way full.
  3. Bake in the preheated oven for 18-20 minutes or until the eggs are set and lightly golden on top.
Cooling and Serving
  1. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
  2. Serve warm or store in an airtight container in the refrigerator for up to 5 days.

Notes

These muffins can be frozen for up to 2 months. Just reheat in the microwave for a quick breakfast.