Breakfast on the go is simple and delicious with these Spinach Egg Muffins. They take about 10 minutes to prep, are packed with spinach and cheese, and are perfect to grab as you run out the door. They are freezer friendly too.
A veggie-packed, cheesy spinach egg muffin is a fast and satisfying way to start the day. These muffins are ideal for busy mornings when you don’t have time to make an omelet or scramble fresh eggs. Make a batch early in the week and reheat a couple each morning for an easy, nutritious breakfast.
Why You Will Love These Spinach Egg Muffins
- Great for meal prepping and quick breakfasts.
- Simple ingredients you likely already have.
- Easily customizable—add different vegetables, cheeses, or proteins.
- An easy way to add more veggies to your day.
- Freezer friendly for grab-and-go mornings.
Recipe Ingredients
- Eggs: Use large eggs. If substituting egg whites, two egg whites equal one whole egg (use about 12 egg whites to replace 6 whole eggs).
- Spinach: Fresh spinach is preferred, but thawed and well-drained frozen spinach also works—squeeze out excess liquid first.
- Cheese: White cheddar is suggested, but you can use Colby, mozzarella, feta, parmesan, or any cheese you like.
- Garlic: Garlic powder is convenient; you can substitute one minced garlic clove if you prefer fresh.
- Salt & pepper: Season to taste. A couple of grinds of each while mixing works well, and you can add a pinch on top before serving if desired.
Ways to Vary This Recipe
- Add cooked breakfast meats like ham, crumbled bacon, or pre-cooked sausage.
- Stir in fresh herbs such as chives, parsley, or dill.
- Change the cheese—spinach and feta, or mozzarella, are delicious options.
- Add cottage cheese for extra protein and creaminess.
- Dice jalapeño for a spicy kick.
- Mix in a few tablespoons of chopped sun-dried tomatoes (drained if in oil).
How to Make It
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk the eggs until well combined.
- Add the cheese, chopped spinach, garlic powder, salt, and pepper; whisk to combine.
- Grease a muffin tin well (olive oil spray or another preferred oil). Pour the egg mixture into each cavity, filling about two-thirds full.
- Bake 15–17 minutes, or until the edges begin to brown and a toothpick inserted in the center comes out clean.
That’s it—simple, fast, and ready in no time.
Storage
Store cooled muffins in an airtight container in the refrigerator for up to five days.
To freeze, place muffins in a freezer-safe airtight container or wrap them individually. They keep well for about three months. Reheat from frozen or thawed before serving.
Recipe Tips and Notes
- Reheating: From the refrigerator, microwave for 45 seconds to 1 minute. From frozen, microwave 1½ to 2 minutes, depending on your appliance.
- Grease the muffin tin well: A generous coating of oil or nonstick spray prevents sticking and helps the muffins release cleanly.
- Serve as a sandwich: Slice each muffin in half and place between a biscuit, slice of toast, or an English muffin for a portable breakfast sandwich.
Other breakfast recipes:
- Zucchini Bars
- Buttermilk Cinnamon Rolls
- Sweet Potato Baby Arugula Frittata
- Cinnamon Roll Baked French Toast
- 5 Minute Protein Overnight Oats
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Spinach Egg Muffins
Ingredients
- 6 large eggs
- 1/2 c chopped spinach
- 1/2 c white cheddar, shredded
- 1/2 tsp garlic powder
- Sea salt and cracked pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk the eggs until well combined.
- Add the cheese, spinach, garlic powder, salt, and pepper; whisk to combine.
- Grease a muffin tin and pour the mixture into each cavity, filling about 2/3 full.
- Bake 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Reheating: From the fridge, microwave 45 seconds to 1 minute; from frozen, 1½–2 minutes.
- Grease well: Use a generous amount of oil or nonstick spray so muffins release easily.
- Serve as a sandwich: Slice and use as filling for biscuits, toast, or English muffins.
Nutrition
Nutrition information is an approximation.