Here’s a quick, healthy, and protein-packed recipe for Spinach Egg Muffins—perfect for breakfast, snacks, or meal prep 🍳🥬
Spinach Egg Muffins Recipe
Ingredients (Makes 6–8 Muffins)
- 6 large eggs
- 1 cup fresh spinach, chopped (or frozen, thawed & drained)
- 1/4 cup milk (any type)
- 1/4 cup shredded cheese (optional: cheddar, feta, or mozzarella)
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional)
- Salt & pepper, to taste
- Optional add-ins: diced bell peppers, tomatoes, mushrooms, or cooked bacon/ham
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a muffin tin lightly with oil or non-stick spray.
2. Mix Ingredients
- In a bowl, whisk together eggs and milk.
- Stir in spinach, onion, garlic, cheese, salt, and pepper.
- Add optional veggies or meat if using.
3. Fill Muffin Cups
- Pour the egg mixture evenly into the muffin tin cups (about 3/4 full).
4. Bake
- Bake for 20–25 minutes, or until the muffins are set and lightly golden.
- Test with a toothpick—should come out clean.
5. Cool & Serve
- Let muffins cool for a few minutes before removing from the tin.
- Serve warm, or store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 20–30 seconds before eating.
Tips & Variations
- Meal prep: Make a batch and freeze individually for quick breakfasts.
- Flavor boost: Add herbs like parsley, dill, or chives.
- Low-fat version: Skip cheese or use reduced-fat cheese.
- Dairy-free: Use plant-based milk and skip cheese.
✅ Result:
Soft, fluffy, and nutrient-rich muffins packed with protein and greens, perfect for a grab-and-go breakfast or snack.
If you want, I can make a 5-minute microwave version of these spinach egg muffins that’s ready in under 10 minutes—still fluffy and healthy.
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