Easy Egg Muffins with Spinach & Cheese – Healthy Breakfast

If you’re looking for a healthy, protein-packed breakfast that’s quick, customizable, and perfect for busy mornings, Egg Muffins with Spinach & Cheese should be at the top of your list. These savory egg muffins are like mini frittatas—baked in a muffin tin and packed with nutritious ingredients. They’re low-carb, gluten-free, and ideal for meal prep.

Egg muffins are a popular go-to for fitness enthusiasts, parents trying to simplify weekday mornings, and anyone who loves a satisfying breakfast. With the blend of eggs, leafy greens, and gooey cheese, these muffins offer a balance of flavor, texture, and nutrients.

This recipe uses fresh spinach and shredded cheese (you can use cheddar, mozzarella, feta, or a blend). Best of all, these muffins store well in the fridge or freezer, making them a great make-ahead option for the week. Reheat and enjoy in seconds—breakfast solved!

Recipe Summary

• Recipe Name: Egg Muffins with Spinach & Cheese Recipe

• Cuisine: American

• Course: Breakfast, Brunch

• Servings: 12 muffins

• Calories: ~110 per muffin

• Prep Time: 10 minutes

• Active Time: 20 minutes

• Resting Time: 5 minutes

• Total Time: 35 minutes

Nutrition (Per Muffin)

Note: Nutritional values may vary based on cheese type and additional add-ins.

Ingredients

Here’s what you’ll need:

• 10 large eggs

• 1 cup fresh spinach, chopped (can substitute with frozen spinach—thawed and drained)

• 1 cup shredded cheese (cheddar, mozzarella, feta, or a blend)

• 1/4 cup milk or dairy-free alternative

• 1/4 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1/4 tsp garlic powder (optional)

• Cooking spray or olive oil (for greasing the muffin tin)

Optional Add-ins:

• 1/4 cup diced onions

• 1/4 cup diced bell peppers

• 1/4 cup cooked and crumbled bacon or sausage

• 1/4 tsp red chili flakes (for a spicy kick)

• Fresh herbs like parsley, basil, or chives

Equipment Needed

• Mixing bowl

• Whisk

• Muffin tin (12-cup standard size)

• Oven

• Measuring cups and spoons

• Non-stick spray or silicone muffin liners

• Cooling rack (optional)

Instructions

Follow these step-by-step instructions for the best results:

1. Preheat the Oven

Set your oven to 375°F (190°C). While the oven is heating, prepare your muffin tin by greasing it thoroughly with non-stick spray or lining it with silicone baking cups.

2. Prepare the Spinach

Chop the spinach finely. If using frozen spinach, make sure it’s fully thawed and squeeze out as much water as possible using a paper towel or clean cloth.

3. Whisk the Eggs

In a large mixing bowl, crack the 10 eggs. Add milk, salt, pepper, and garlic powder. Whisk until the mixture is fully combined and slightly frothy.

4. Add Spinach and Cheese

Stir in the chopped spinach and shredded cheese. If you’re using any optional add-ins (like onions or cooked bacon), mix those in now.

5. Pour into Muffin Tin

Using a ladle or measuring cup, evenly distribute the mixture into each of the 12 muffin cups, filling each about ¾ full.

6. Bake

Place the muffin tin in the preheated oven. Bake for 18–22 minutes, or until the egg muffins are fully set and lightly golden on top. A toothpick inserted into the center should come out clean.

7. Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then gently remove and place them on a wire rack or plate. Serve warm, or let them cool completely if storing.

Storage and Reheating

Refrigerator:
Store the muffins in an airtight container for up to 5 days. Reheat in the microwave for 30–45 seconds before serving.

Freezer:
Let muffins cool completely. Wrap individually in plastic wrap or place in a zip-lock bag. Freeze for up to 3 months. To reheat, unwrap and microwave for 60–90 seconds or until heated through.

Tips for Success

• Grease Well: Eggs can stick easily to muffin tins. Use a good-quality non-stick spray or silicone muffin liners for easy release.

• Don’t Overfill: Leave some room in the muffin cups—eggs expand slightly as they bake.

• Add Variety: You can make a batch with different ingredients in each muffin. Just divide fillings before pouring the egg mixture.

• Make It Dairy-Free: Use plant-based milk and skip the cheese or use a dairy-free alternative.

Customization Ideas

The base recipe is simple and very flexible. Here are some ideas to mix things up:

Why You’ll Love This Recipe

• High in Protein: Keeps you full for hours

• Meal-Prep Friendly: Perfect for making in bulk

• Low-Carb and Keto-Friendly: Ideal for special diets

• Customizable: Use up whatever you have in your fridge

• Kid-Approved: Easy to grab and go

Serving Suggestions

• Pair with toast, avocado slices, or a fresh fruit salad

• Enjoy with a smoothie or coffee in the morning

• Serve as part of a brunch spread with muffins, pancakes, or yogurt parfaits

FAQs

Can I use egg whites instead of whole eggs?

Yes! Replace 10 whole eggs with about 1 1/2 cups of egg whites. You may want to increase the cheese or vegetables to enhance flavor.

Can I use frozen spinach?

Absolutely—just be sure it’s fully thawed and drained well. Excess water can make your muffins soggy.

Can I make these in advance?

Yes! These muffins are perfect for batch cooking and storing. Make a dozen or two on Sunday and have breakfast ready all week.

How do I prevent the muffins from deflating?

Allow the muffins to cool slightly in the oven with the door cracked open, or on a cooling rack before transferring. Over-whisking can also introduce too much air—whisk just until combined.

Conclusion

These Egg Muffins with Spinach & Cheese are a breakfast lifesaver. Whether you’re rushing out the door, packing school lunches, or planning a lazy weekend brunch, these muffins deliver on nutrition, flavor, and ease. With simple ingredients and minimal prep time, this recipe is one of the most versatile and rewarding additions to your breakfast rotation.

Add this recipe to your meal prep list, and enjoy a quick, delicious, and healthy start to your day—every day!