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–+ servings
Close up of two baked egg muffins on a blue plate.
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5 from 6 votes

Spinach Egg Muffins

By: Min Kwon | MJ and Hungryman
Soft and nutritious spinach egg muffins made with simple ingredients, perfect for babies, toddlers, and busy families. Easy to customize, freezer-friendly, and great for make-ahead meals.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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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.

Nutrition

Calories: 87kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Sodium: 109mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 918IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg
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