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.

Spinach Egg Muffins - the perfect make ahead breakfast! - Scattered Thoughts of a Crafty Mom by Jamie Sanders

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

Scale

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