Spinach Egg Muffins
Spinach egg muffins are a healthy, high-protein breakfast made with eggs and fresh spinach. These spinach egg muffins are perfect for meal prep, low-carb diets, and quick grab-and-go mornings.
Ingredients
- 6 –8 eggs
- 1 cup fresh spinach chopped
- 1/4 cup milk optional
- Salt and pepper to taste
- Optional Add-Ins:
- 1/2 cup shredded cheese cheddar, mozzarella, or feta
- 1/4 cup diced bell peppers
- 1/4 cup onions
- 1/2 cup cooked chicken or turkey
- 1/4 cup mushrooms
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Chop spinach and lightly sauté if desired.
- In a bowl, whisk eggs with milk, salt, and pepper.
- Stir in spinach and optional add-ins.
- Pour mixture evenly into muffin cups.
- Bake for 18–22 minutes until eggs are set.
- Let cool slightly before removing and serving.
Notes
- Do not overfill muffin cups.
- Squeeze excess moisture from spinach to avoid watery texture.
- Use silicone liners or grease well to prevent sticking.
- Store in fridge up to 4–5 days or freeze up to 2 months.
- Reheat gently to maintain softness.