Healthy Spinach Egg Muffins Recipe

Here are my go-to spinach egg muffins, packed with protein and veggies, perfect for a quick breakfast or lunch on busy days. They’re simple to make and store well in the fridge.

These egg muffins have become my kids’ favorite grab-and-go breakfast before school. I usually make a double batch on Sunday nights so we have enough to last the whole week. Nothing better than a ready-made breakfast that’s actually good for you, right?

What Kind of Spinach Should I Use?

Fresh spinach is your best bet for these egg muffins, and you’ve got two main options at the grocery store: baby spinach or regular spinach leaves. Baby spinach is my go-to choice since it’s already tender and doesn’t need any stem removal or extra chopping. If you’re using regular spinach leaves, take a minute to remove any tough stems and give them a rough chop. While frozen spinach can work in a pinch, you’ll need to thaw it completely and squeeze out all the excess water first – otherwise, your egg muffins might end up a bit watery. Just remember that fresh spinach will cook down significantly, so don’t worry if it looks like too much when you’re measuring it out.

Options for Substitutions

These egg muffins are super adaptable and you can switch things up based on what you have in your fridge:

• Bacon: Not a bacon fan or don’t have any? Try using diced ham, turkey bacon, or cooked breakfast sausage. For a vegetarian version, you could use sautéed mushrooms or simply leave the meat out entirely.
• Cheddar cheese: Any melting cheese works great here – try mozzarella, Swiss, Monterey Jack, or even goat cheese. Just make sure to stick to the same amount to keep the texture right.
• Spinach: You can swap spinach with any other chopped leafy greens like kale or Swiss chard (just make sure to remove tough stems), or try other veggies like broccoli or bell peppers. If using harder vegetables, just give them a quick sauté first.
• Onion: Red onions work just as well as yellow, or you could use green onions, shallots, or even a tablespoon of onion powder if you’re in a pinch.
• Eggs: Eggs are the star here and can’t be substituted – they’re what make these muffins work! Just make sure they’re large eggs to keep the proportions right.

Watch Out for These Mistakes While Cooking

The biggest challenge when making egg muffins is preventing them from sticking to the pan – even with non-stick muffin tins, you’ll need to grease each cup thoroughly with butter or oil spray, making sure to coat the sides well. A common error is overfilling the muffin cups – fill them only about 2/3 full, as the eggs will puff up during baking and could overflow if you add too much mixture. To avoid soggy muffins, make sure to squeeze out any excess moisture from your cooked spinach before adding it to the egg mixture, and pre-cook your bacon and onions until they’re nicely browned to remove extra water content. For the best texture, let the muffins cool in the pan for 5 minutes before removing them – they’ll be easier to take out and hold their shape better.

What to Serve With Egg Muffins?

These protein-packed egg muffins make a great breakfast or brunch dish that pairs well with so many sides! A fresh fruit salad with berries and melon adds a sweet contrast to the savory muffins and brings a nice pop of color to your plate. For a complete morning spread, serve them alongside crispy hash browns or roasted breakfast potatoes – the combination of eggs and potatoes is always a winner. If you’re hosting brunch, add some warm buttered toast or English muffins with jam to round out the meal and give everyone plenty of options.

Storage Instructions

Keep Fresh: These egg muffins are perfect for meal prep! Pop them in an airtight container and keep them in the fridge for up to 4 days. I like to make a batch on Sunday evening so I have easy grab-and-go breakfasts ready for the work week.

Freeze: Want to plan even further ahead? These muffins freeze really well for up to 2 months. Just wrap each muffin individually in plastic wrap and store them in a freezer bag. It’s like having a stash of ready-made breakfast waiting for you!

Reheat: When you’re ready to eat, microwave refrigerated muffins for about 30 seconds, or frozen ones for 1-2 minutes. You can also wrap them in foil and warm them in the oven at 350°F for about 5-10 minutes. They’ll taste almost as good as fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-110 g
• Fat: 80-100 g
• Carbohydrates: 10-15 g

Ingredients

• 6 to 8 pieces of bacon (diced)
• 1/2 large onion (diced)
• 1 1/2 cups shredded cheddar
• 2 to 3 cups spinach leaves
• 12 large eggs

Step 1: Prepare the Muffin Pan and Preheat Oven

Begin by preheating your oven to 350°F.

Take a muffin pan and spray each cup with cooking spray to ensure the egg muffins do not stick.

Once prepared, set the pan aside to use later.

Step 2: Whisk the Eggs

In a large bowl, use a whisk to beat the eggs until they become frothy.

This will help to create a light texture in the muffins.

Add in the shredded cheese to the beaten eggs and stir until combined.

Put the egg mixture aside while preparing the remaining ingredients.

Step 3: Cook the Bacon, Onion, and Spinach Mixture

On the stove, heat a frying pan over medium heat.

Add the onion and bacon and cook for about 10 minutes until the bacon is crispy and the onion is translucent.

Then, add in the spinach and stir to combine.

Continue cooking for about 3 more minutes or until the spinach has wilted.

Remove the pan from heat and set aside to let the mixture cool for about five minutes.

Step 4: Combine Ingredients and Fill Muffin Pan

Once the spinach mixture has cooled slightly, add it to the egg mixture in the large bowl.

Stir thoroughly to ensure that all ingredients are evenly combined.

Carefully ladle the egg mixture into the prepared muffin pan, making sure not to overfill the muffin cups—leave a little space at the top for the muffins to rise while baking.

Step 5: Bake and Cool the Egg Muffins

Place the filled muffin pan in the preheated oven and bake for about 15 minutes, or until the muffins are firm and cooked through.

Once baked, remove the pan from the oven and allow the muffins to cool in the pan for about 5 minutes.

Step 6: Remove Muffins and Serve

To remove the muffins from the pan, use a knife to gently glide around each muffin to loosen them.

Carefully lift each muffin out.

Serve the egg muffins immediately while they are warm.

Enjoy your delicious savory treat!