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These spinach egg muffins are quick, healthy, and smell absolutely amazing. Easily customizable, make this delicious high-protein breakfast at the beginning of the week to meal prep for busy mornings.
Spinach Egg Muffins
Kickstart your day with a filling breakfast for your whole family made with simple ingredients. Spinach egg muffins have an incredibly light and fluffy texture, and they are loaded with veggies and delicious cheese. I love adding them to school lunchboxes!
These are so quick, they bake up in 20 minutes and smell absolutely delicious from the oven. Muffins are the perfect size for little hands to hold and easy to break into smaller pieces for babies.
And, they are a great way to serve spinach (or other veggies) to littles as they learn to enjoy it.
These muffins are a great alternative to scrambled eggs, they are like mini frittatas without the fuss. Garlic powder and oregano add the perfect flavor to make these so yummy.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Eggs – We are using whole eggs, not just egg whites in these spinach egg cups. Whisking the eggs will help create a light texture your whole family will love.
- Greek yogurt – adds moisture and creaminess. Plain whole milk Greek yogurt is recommended for healthy fats for littles but you can also use dairy-free yogurt.
- Cheese – Grate your own cheddar cheese or another cheese option for extra-gooey muffins.
- Red bell pepper – Be sure to finely chop your red bell pepper so that it cooks evenly and gets nice and soft so that your kiddos can eat it safely.
- Spinach – also finely chop
Step-by-Step Instructions
Step 1: Preheat oven to 350°F. Whisk together the eggs in a large bowl. Add the rest of the ingredients and stir until well combined.
Step 2: Add the rest of the ingredients to the egg mixture and stir until well combined.
Step 3: Spoon mixture evenly into the muffin pan. Bake for 20-25 minutes, or until the muffins are set.
Step 4: Let cool for a few minutes. Remove from pan and enjoy immediately or cool on a wire rack and refrigerate or freeze for later.
Tips for Success
- Be sure to grease your muffin pan really well with non-stick cooking spray or use a silicone muffin pan which is what I prefer as the muffins pop right out. Do NOT use paper cupcake liners for these spinach egg muffins.
- Whisk the eggs thoroughly to ensure a uniform texture. This helps create a light and fluffy muffin.
- Allow the muffins to cool slightly before removing them from the tin. This helps them firm up and makes removal easier.
- Fill each muffin cup about 1/2-2/3 full to use all of the batter.
- You will know your muffins are done when they are fluffy and the middles don’t jiggle when you softly shake your muffin tin.
Variations
- Vegetables – Experience with different vegetables to pack even more nutritional value into your breakfast. Carrots, broccoli, zucchini, mushrooms, bell peppers, etc.
- Seasonings – Play around with seasonings to dress up your egg muffins to suit your family’s preferences. Cumin, curry powder, Italian seasoning, and onion powder are simple and tasty options to start with!
- Cheese – Try different cheeses to switch up the flavors or use up what you have on hand. Parmesan cheese, mozzarella cheese, or pepper jack would be delicious! Adding feta cheese or even goat cheese would also be a fun addition to your egg muffins.
- Meat – Add meat to this egg muffin recipe for some more protein. Sausage, chicken, ham, or bacon would be delicious!
- Add salsa, avocado, or hot sauce for another twist!
Storage
In the fridge. Store in an airtight container for 3-5 days.
In the freezer. I recommend using the flash freeze method, which is how I freeze muffins, and freeze for up to 3 months.
FAQ
You can eat these healthy egg muffin cups cold, or put them in the microwave for 30 seconds to reheat them.
Yes! If you don’t have fresh baby spinach, you can use frozen for convenience. Make sure to thaw and drain the water really well so that your muffins aren’t watery.
More Easy Egg Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Spinach Egg Muffins
Equipment
Ingredients
- 8 eggs
- 1/4 cup Greek yogurt (60g)
- 2 cups baby spinach, finely chopped
- 1/2 cup finely chopped red bell pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 12 cup muffin tin with cooking spray or a small amount of oil to prevent the egg muffins from sticking. I like to use a silicone muffin pan as it eliminates the need for greasing and makes the removal of the muffins easy.
- Whisk together the eggs in a large bowl. Add the rest of the ingredients and stir until well combined.
- Spoon mixture evenly into the muffin pan. Bake for 20-25 minutes, or until the muffins are set. Let cool for a few minutes. Remove from pan and enjoy immediately or cool on a wire rack and refrigerate or freeze for later.
Video
Notes
- Be sure to grease your muffin pan really well with non-stick cooking spray or use a silicone muffin pan which is what I prefer as the muffins pop right out.
- Do NOT use paper cupcake liners for these spinach egg muffins.
- Whisk the eggs thoroughly to ensure a uniform texture.
- Play around with seasonings to dress up your egg muffins to suit your family’s preferences.
Is it two cups of spinach, chopped? Or two cups of chopped spinach (that’s a lot!)
Hi! 2 cups of spinach, chopped!
Hi. If you freeze these muffins. Once defrosted, can you eat them straight away? Or do you need to reheat them?
You can eat cold or reheat!
How many muffins do you give to your kid each meal? My 15 month old son usually eats 2 muffins and I’m concerned if it is too much of eggs.
Hi! That’s not too much eggs so I wouldn’t worry!