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Cozy Make-Ahead Egg and Spinach Breakfast Muffins

egg and spinach breakfast muffins - featured image
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These fluffy, tender egg muffins are packed with spinach and cheddar cheese, perfect for meal prep and busy mornings. They reheat beautifully and are endlessly customizable.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup whole milk
  • 2 cups packed fresh spinach, roughly chopped
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder
  • Butter or non-stick spray for greasing

Instructions

  1. Preheat your oven to 375°F (190°C). Give it a full 15 minutes to reach the right temperature.
  2. Grease your muffin tin generously with butter or non-stick spray, making sure to get into the corners of each cup.
  3. Chop the spinach into pieces about an inch long.
  4. In a mixing bowl, crack 8 large eggs. Add 1/4 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Whisk vigorously for about 30 seconds until the eggs are completely uniform in color with no streaks of white.
  5. Stir in the chopped spinach and 1 cup of shredded cheddar cheese. Fold everything together until the spinach is evenly distributed.
  6. Divide the egg mixture evenly among the 12 muffin cups, filling each cup about three-quarters full.
  7. Bake for 18-20 minutes on the middle rack, until the tops are set and lightly golden. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
  8. Let the muffins cool in the tin for 5 minutes to finish setting.
  9. Run a knife around the edges of each muffin to loosen them, then transfer to a cooling rack. Cool for another 5 minutes before serving.

Notes

Do not overmix the eggs; whisk just until combined. Use room temperature eggs for best texture. Let muffins cool completely before storing to avoid sogginess. For freezing, place cooled muffins on a baking sheet and freeze for 1 hour, then transfer to a freezer-safe bag. Reheat in a toaster oven or air fryer at 350°F for 5-7 minutes.

Nutrition

Keywords: egg muffins, spinach muffins, make-ahead breakfast, meal prep, healthy breakfast, low-carb, gluten-free

Find it online: https://coracooks.com/cozy-make-ahead-egg-and-spinach-breakfast-muffins/