These delicious Spinach Egg Muffins with Cheese are the perfect quick and healthy breakfast. Packed with protein, fresh spinach, and savory cheese, they’re easy to make and ideal for meal prep or busy mornings.
Why You’ll Love This Recipe
These Spinach Egg Muffins with Cheese are fluffy, flavorful, and incredibly convenient. They come together in minutes, bake quickly, and are perfect for grab-and-go breakfasts. Plus, they’re low-carb, high-protein, and family-friendly.
Ingredients
- 10 large eggs
- 1–1 1/2 teaspoons sea salt
- 1/4–1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 cups chopped spinach
- 1 1/2 cups grated Parmesan cheese
- Extra Parmesan cheese for topping (optional)
Instructions
- Preheat the oven
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with silicone liners or grease well. - Whisk the eggs
In a large bowl, crack the eggs and whisk with salt and black pepper until well combined. - Add seasoning
Whisk in garlic powder and dried basil. - Mix fillings
Stir in chopped spinach and grated Parmesan cheese. - Fill muffin cups
Divide the mixture evenly, filling each cup about 2/3 full. - Top and bake
Sprinkle extra cheese on top if desired. Bake the Spinach Egg Muffins with Cheese for 12–15 minutes, or until fully set. - Cool and serve
Let cool slightly before removing from the pan. Serve warm or store for later.
Tips & Tricks
- Use silicone liners to prevent sticking
- Don’t overfill the muffin cups
- Sauté spinach briefly to reduce moisture if needed
- Add diced vegetables like bell peppers or onions
- Use mozzarella or cheddar for variation
Details
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary: Halal, Low-Carb, Gluten-Free
Notes
- Great for meal prep and freezing
- Add cooked beef sausage or shredded chicken for extra protein
- Serve with toast, avocado, or a fresh salad
Nutrition (Approximate per muffin)
- Calories: 120
- Protein: 9g
- Carbohydrates: 2g
- Fat: 8g
FAQ
Can I make Spinach Egg Muffins with Cheese ahead of time?
Yes, they are perfect for meal prep and can be stored for several days.
Why are my egg muffins watery?
Spinach releases moisture—lightly sautéing it can help reduce this.
Can I freeze egg muffins?
Yes, they freeze well for up to 2 months.
What other cheeses can I use?
Cheddar, mozzarella, or feta all work well.
How do I reheat them?
Microwave for 30–60 seconds or warm in the oven.
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze up to 2 months
- Reheat: Microwave or bake at 350°F until warmed through
Similar Recipes
Spinach Egg Muffins with Cheese
Ingredients
- 10 large eggs
- 1 –1 1/2 teaspoons sea salt
- 1/4 –1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 cups chopped spinach
- 1 1/2 cups grated Parmesan cheese
- Extra Parmesan cheese for topping optional
Instructions
Preheat the oven
- Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with silicone liners or grease well.
Whisk the eggs
- In a large bowl, crack the eggs and whisk with salt and black pepper until well combined.
Add seasoning
- Whisk in garlic powder and dried basil.
Mix fillings
- Stir in chopped spinach and grated Parmesan cheese.
Fill muffin cups
- Divide the mixture evenly, filling each cup about 2/3 full.
Top and bake
- Sprinkle extra cheese on top if desired. Bake the Spinach Egg Muffins with Cheese for 12–15 minutes, or until fully set.
Cool and serve
- Let cool slightly before removing from the pan. Serve warm or store for later.
Notes
- Great for meal prep and freezing
Conclusion
These Spinach Egg Muffins with Cheese are simple, nutritious, and incredibly versatile. Whether you need a quick breakfast or a healthy snack, this recipe is a reliable and delicious option you’ll want to make again and again.