Here’s an easy, healthy Spinach Egg Muffins recipe—perfect for meal prep, breakfast on the go, or a light lunch.
Spinach Egg Muffins
Makes: 12 muffins
Time: ~25 minutes
Ingredients
- 8 large eggs
- 1 cup fresh spinach, finely chopped
- ¼ cup milk (or dairy-free alternative)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ¼ cup onion, finely diced (optional)
- Salt & black pepper, to taste
- Optional add-ins: diced bell peppers, mushrooms, cooked bacon, or sausage
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
- Prep spinach: If using fresh spinach, lightly sauté for 1–2 minutes to reduce moisture, then cool slightly.
- Whisk eggs in a bowl with milk, salt, and pepper.
- Fill muffin cups: Evenly distribute spinach, cheese, and any add-ins. Pour egg mixture over fillings, filling each cup about ¾ full.
- Bake for 18–22 minutes, until set in the center.
- Cool for 5 minutes before removing.
Tips & Variations
- Low-carb/Keto: Skip the milk and use heavy cream.
- Dairy-free: Omit cheese or use plant-based cheese.
- Freezer-friendly: Cool completely, freeze, then reheat 30–45 seconds in the microwave.
- Flavor boost: Add garlic powder, smoked paprika, or red pepper flakes.
If you want, I can customize these (high-protein, Mediterranean style, kid-friendly, or slow-morning brunch version).
