Description
Delicious and nutritious spinach egg muffin cups that are perfect for breakfast, brunch, or meal prep. These protein-packed muffins are easy to make and can be enjoyed warm or stored for later.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheddar cheese
- Cooking spray for greasing
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and lightly grease muffin tin with cooking spray
- Mix Base: Whisk eggs, milk, salt, and pepper in mixing bowl until frothy and well combined
- Add Fillings: Stir chopped spinach and shredded cheddar cheese into egg mixture until evenly distributed
- Fill Cups: Pour mixture into muffin cups, filling each about three-quarters full
- Bake: Bake for 20-25 minutes until puffed and golden brown on top
- Cool and Serve: Let cool slightly before removing from tin, serve warm or store for later
Notes
- Squeeze excess water from fresh spinach using paper towels to prevent soggy muffins
- Room temperature eggs mix more easily and create better texture than cold eggs
- Don’t overfill cups as mixture will expand during baking and may overflow
- Test doneness by inserting toothpick in center – it should come out clean
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 muffin cups
- Calories: 185 calories
- Sugar: 2g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 285mg
Keywords: spinach egg muffin cups, breakfast muffins, egg cups, healthy breakfast, meal prep, protein breakfast