Spinach Egg Muffins – the perfect make ahead breakfast!
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These Spinach Egg Muffins are the ideal grab-and-go breakfast for hectic mornings. They are easy to make, adaptable to your tastes, low in carbs, keto-friendly, and packed with protein.
Customize them your way and enjoy a nutritious start to your day!
Spinach egg muffins are perfect for busy weekday mornings
I love to meal prep, and having a batch of these egg muffins in the fridge makes mornings so much easier. Kids can grab them on the way to school for breakfast on the go, or they can pop them in their lunchbox to eat at school.
Not only are these spinach egg muffins great for weekday mornings, but they also look nice on a weekend brunch buffet or breakfast charcuterie board. They are like individual mini quiches.
These breakfast muffins are great right out of the oven but reheat very well.
Why Make This Spinach Egg Muffins Recipe
Ingredients + Tips For The Best Spinach Egg Muffins
- Eggs| Any kind of eggs will work; organic, white, brown or free range. I prefer to use large white eggs in this recipe.
- Milk| Whatever milk you have on hand is good for this recipe. I usually use 2% milk.
- Garlic powder| Ground garlic powder works really well. To change things up a bit you can add also add fresh or dried herbs. Chopped fresh dill or parsley will both add a nice flavor.
- Spinach| I used frozen chopped spinach in this recipe but if you have fresh spinach you can also use it. Just make sure to cook it so that is shrinks down. You can easily substitute a different vegetable in this recipe. Broccoli, asparagus or mushrooms will all work really well. I suggest you lightly saute your vegetables in olive oil before adding to the muffin tray. You can also add some diced onions or shallots to the vegetables.
- Cheddar cheese| Sharp or old cheddar work well in these breakfast muffins as they have a strong flavor. I sometimes make these muffins with crumbled feta or goat cheese. However, the kids prefer cheddar cheese.
How to make Spinach Egg Muffins
1Preheat the oven to 400 degrees. Thoroughly grease a 12-muffin tin. Set aside.
2Whisk eggs, milk, and garlic powder together in a large bowl.
3Place one tablespoon of spinach and shredded cheese into each muffin well. Pour egg mixture over top to fill ¾ full.
4Bake 13-15 minutes or until eggs appear cooked and no liquid is visible. Allow the egg muffins to cool in the pan for about 5 minutes.
Recipe Tips
- Once the spinach is thawed, make sure to remove as much water as possible. Squeeze excess water out using your hands or place in a fine mesh sieve or strainer and press firmly so the water drains.
- It’s easier to pour eggs into the muffin wells from a measuring cup or a bowl with a spout.
- Note eggs will puff up as they cook and deflate slightly as they cool. This is normal.
- To easily remove the egg muffins, run a sharp knife around the edges.
- These taste great right out of the oven but you can store leftovers in an airtight container for up to 3 days. Reheat in microwave for 15-30 seconds or toast in the toaster oven for 2-3 minutes.
Variations of Spinach Egg Muffins
- Use different vegetables – broccoli and asparagus work well if chopped small and cooked lightly or steamed. If you really want to use a leafy green, saute fresh kale, swiss chard, or collard greens in some olive oil and use it instead of the spinach. Alternatively you can steam leafy greens too.
- Add sundried tomatoes, bacon, or ham.
- You can change up the cheese or use a combination of different cheeses. A sprinkle of Parmesan cheese on top also adds a nice flavor.
- Spice up the muffins by adding diced jalapenos or a teaspoon of chipotle in adobo sauce.
Storig and Reheating your Egg Muffins
In the Fridge: Once your egg muffins have completely cooled, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. You can keep them all together or portion them out into individual containers for easy grab-and-go snacks.
In the Freezer: Allow the muffins to cool entirely, then wrap each one individually in plastic wrap. Place them in a zip-top bag and store them in the freezer for up to 3 months. To enjoy, either thaw them overnight in the refrigerator or heat them straight from frozen.
To Reheat: For a quick warm-up, microwave the muffins on medium power. If thawed, heat for about 30 seconds; if frozen, it usually takes 1 to 2 minutes.
Enjoy your delicious, ready-to-eat egg muffins any time of day!
FAQs
Do you have to use frozen spinach in this recipe?
You do not need to use frozen spinach in this recipe. I like to keep a box of frozen chopped spinach in the freezer so I can easily make this recipe; however, you can most definitely use fresh spinach. Saute the spinach lightly in a pan until it wilts.
Can I add meat to these muffins?
Yes, you can absolutely add chopped bacon or ham to these egg muffins.
Can I make these muffins in a mini muffin tin?
If you want to make bite-sized muffins, use a mini muffin tin instead of a regular one. The cooking time will be less, so keep an eye on the oven.
Can I freeze these spinach egg muffins?
Egg muffins can be frozen for up to 3 months. Reheat in microwave for 20-30 seconds, flip, then heat another 20-30 seconds. Place in the toaster oven for a few minutes.
How do you keep egg muffins from sticking to the muffin tin?
This is a tough one. You can spray each muffin well with cooking spray or wet a paper towel with olive oil and run it around the inside of the well before filling. You can also use foil muffin tins to save on clean-up.
Looking for more breakfast ideas:
- Tex-Mex Breakfast Skillet
- Bacon and Eggs Breakfast Pizza
- Grab and Go Bacon Egg and Cheese Stuffed Breakfast Biscuits
- Apple and Yogurt Breakfast Tart
Did You Make These spinach egg muffins?
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Print
Spinach Egg Muffins – the perfect make ahead breakfast!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
Description
These Spinach Egg Muffins are the ideal grab-and-go breakfast for those hectic mornings. They are easy to make, adaptable to your tastes, and are also low in carbs, keto-friendly, and packed with protein.
Ingredients
- 8 large eggs
- 2 tablespoons 2% milk
- 1 teaspoon garlic powder
- 8–10 ounces frozen spinach, thawed, well drained
- 6 ounces sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 400 degrees. Thoroughly grease a 12-muffin tin. Set aside. Whisk eggs, milk, and garlic powder together in a large bowl.
- Place one tablespoon of spinach and shredded cheese into each muffin well. Pour egg mixture over top to fill ¾ full.
- Bake 13-15 minutes or until eggs appear cooked and no liquid is visible. Allow the egg muffins to cool in pan for about 5 minutes.
Nutrition
- Serving Size: 1 muffin
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