Spinach Egg Muffins
These spinach egg muffins are my favorite. They are full of protein and vegetables and are great for a quick breakfast or lunch on busy days. They are easy to make and keep nicely in the fridge.
My kids love these egg muffins for breakfast on the move before school. I normally make two batches on Sunday nights so we have enough for the whole week. What could be better than a healthy breakfast that you don’t have to make yourself?
- Meal prep friendly: Make a batch on Sunday and have grab-and-go breakfasts all week. They keep nicely in the fridge and cook up flawlessly in the microwave.
- These muffins are great for keto and low-carb diets since they are high in protein and low in carbs. They will keep you satisfied until lunch.
- You can simply adjust the recipe to fit your tastes or what you have on hand by switching out the spinach for other vegetables, using different cheeses, or changing the meat.
- You simply need five basic ingredients that you probably already have in your fridge to make these tasty breakfast muffins.
Time & Difficulty
Time to Get Ready: 15–20 Minutes
Time to cook: 20 to 30 minutes
Total Time: 35 to 50 minutes
How Hard It Is: Easy
Estimated Nutrients for the Complete Recipe (without any optional ingredients):
- 1200 to 1400 calories
- 90 to 110 g of protein
- 80–100 g of fat
- 10 to 15 grams of carbohydrates
Things you need
- 6 to 8 pieces of bacon, cut up
- 1/2 of a big onion, cut into little pieces
- 1 1/2 cups of shredded cheddar
- 2 to 3 cups of spinach leaves
- 12 big eggs
For these egg muffins, fresh spinach is the ideal choice. At the shop, you can choose between baby spinach and standard spinach leaves. I always choose baby spinach because it’s already soft and doesn’t need any extra chopping or stem removal. If you’re using ordinary spinach leaves, take a minute to cut off any tough stems and chop them up roughly. You can use frozen spinach in a pinch, but you have to thaw it completely and wring out all the extra water beforehand. If you don’t, your egg muffins can be a little watery. Just keep in mind that fresh spinach will cook down a lot, so don’t worry if it appears like too much when you measure it out.
The hardest part of cooking egg muffins is keeping them from sticking to the pan. Even with nonstick muffin tins, you’ll need to grease each cup well with butter or oil spray, being sure to cover the sides properly. It’s easy to make the mistake of filling the muffin cups too full. You should only fill them approximately two-thirds of the way full since the eggs will bubble up while they bake and could overflow if you add too much batter. To keep your muffins from getting soggy, make sure to wring out any extra water from the cooked spinach before adding it to the egg mixture. Also, fry the bacon and onions ahead of time until they are nice and brown to get rid of additional water. Let the muffins cool in the pan for five minutes before taking them out. This will make them simpler to remove and keep their shape better.
Preparation Instructions
-
First, turn on your oven to 350°F.
Spray each cup of a muffin pan with cooking spray to make sure the egg muffins don’t cling.
After you get it ready, put the pan away for later. -
In a big bowl, use a whisk to beat the eggs until they are foamy.
This will help the muffins have a light texture.
Mix the shredded cheese into the beaten eggs until they are all mixed together.
Set the egg mixture aside while you get the other things ready. -
Put a frying pan on the stove and turn the heat up to medium.
Add the bacon and onion and simmer for about 10 minutes, or until the bacon is crispy and the onion is clear.
Then, whisk in the spinach to mix it in.
Keep cooking for about three more minutes, or until the spinach is soft.
Take the pan from the heat and let the mixture cool for about five minutes.
-
Add the spinach combination to the egg mixture in the big bowl after it has cooled down a bit.
Mix everything together well so that all the parts are uniformly mixed.
Carefully pour the egg mixture into the muffin pan that has been prepared. Don’t fill the muffin cups all the way to the top; leave some space at the top so the muffins may rise as they bake. -
Put the muffin pan with the batter in the oven that has already been heated up. Bake for about 15 minutes, or until the muffins are firm and cooked through.
Take the pan out of the oven and let the muffins cool in the pan for about five minutes after they are done baking. -
Use a knife to carefully slide around each muffin to release them so you can take them out of the pan.
Take each muffin out with care.
Serve the egg muffins right away, while they are still warm.
Enjoy your tasty savory snack!
Variations & Substitutions
You may change these egg muffins around based on what you have in your fridge:
- Bacon: Don’t like bacon or don’t have any? Try using cubed ham, turkey bacon, or sausage that has already been cooked for breakfast. You could use sautéed mushrooms instead of meat or just leave it out altogether for a vegetarian alternative.
- Cheddar cheese: Any cheese that melts works well here. You could use mozzarella, Swiss, Monterey Jack, or even goat cheese. Just be sure to use the same amount to maintain the texture right.
- You can use any other chopped leafy greens instead of spinach, including kale or Swiss chard (just be sure to take off the rough stems). You could also use broccoli or bell peppers. If you’re using firmer vegetables, just sauté them for a minute first.
- Red onions work just as well as yellow ones. You could also use green onions, shallots, or even a spoonful of onion powder if you need to.
- Eggs: Eggs are the most important part of these muffins, therefore you can’t leave them out. Just make sure the eggs are big enough to keep the appropriate proportions.
Serving Suggestions
These egg muffins are full of protein and make a terrific breakfast or brunch dish that goes well with a lot of sides. The sweet fruit salad with berries and melon is a lovely contrast to the savory muffins and offers a nice splash of color to your dish. Serve them with crispy hash browns or roasted breakfast potatoes for a full morning meal. The combination of eggs and potatoes is usually a hit. If you’re having brunch, add some warm buttered toast or English muffins with jam to the meal to make it complete and give everyone a lot of choices.
These egg muffins are great for meal prep since they stay fresh. Put them in a container that won’t let air in and keep them in the fridge for up to four days. I prefer to make a batch on Sunday night so I have quick breakfasts ready for the week.
Storage & Reheating Tips
Stop: Do you want to plan even more ahead? You may freeze these muffins for up to two months. Wrap each muffin in plastic wrap and put them in a freezer bag. It’s like having a stockpile of breakfast food ready for you!
To reheat, microwave refrigerated muffins for 30 seconds or frozen muffins for 1 to 2 minutes. You may alternatively wrap them in foil and put them in the oven at 350°F for 5 to 10 minutes. They’ll taste almost as nice as when they were fresh!