Are you tired of boring breakfasts that drain your energy before the day even begins? Imagine a delicious, protein-packed morning meal that you can prepare in just 30 minutes and enjoy throughout the week! These Spinach and Cheese Egg Muffins are not just a recipe – they're a game-changing breakfast solution that combines convenience, nutrition, and mouthwatering flavor in every single bite. Perfect for busy professionals, health-conscious foodies, and anyone looking to start their day with a nutritious punch, these portable egg muffins will transform your morning routine forever!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 eggs
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack 6 eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add 1/4 cup milk to the whisked eggs and continue mixing to create a smooth, consistent liquid base.
- Finely chop the fresh spinach into small, uniform pieces to ensure even distribution throughout the egg mixture.
- Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of pepper into the egg mixture, stirring to incorporate the seasonings evenly.
- Gently fold the chopped spinach and shredded cheese into the egg mixture, ensuring all ingredients are well distributed.
- Using a ladle or measuring cup, carefully pour the egg mixture into each muffin tin cup, filling them approximately 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffy and golden brown on top.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each muffin and carefully remove them from the tin.
- Serve warm or allow to cool completely and store in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Use fresh, high-quality ingredients for the best flavor and texture. Fresh spinach and recently purchased eggs make a significant difference.
- Grease your muffin tin thoroughly to prevent sticking – non-stick cooking spray works best.
- Whisk your eggs thoroughly to incorporate air, which helps create a lighter, fluffier texture.
- Don't overfill the muffin cups. Leaving about 1/4 inch of space at the top allows room for rising during baking.
- For extra flavor variations, consider adding diced ham, bacon bits, or different cheese types like feta or cheddar.
- These muffins freeze beautifully! Store in a freezer-safe container for up to 1 month and reheat in the microwave for a quick breakfast.
- For meal prep, make a double batch to have breakfasts ready for the entire week.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 1g
Protein: 7g
Fat: 6g
Saturated Fat: g
Cholesterol: 110mg
