Here’s a simple and healthy recipe for Spinach Egg Muffins — perfect for breakfast, meal prep, or a snack:
🧾 Ingredients (makes 6–8 muffins)
- 6 large eggs
- 1 cup fresh spinach, chopped
- ¼ cup shredded cheese (cheddar, mozzarella, or your choice)
- ¼ cup milk (optional, for fluffier eggs)
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: diced onions, bell peppers, mushrooms, or cooked bacon/ham
🥄 Instructions
- Preheat oven:
- Set oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- Prepare egg mixture:
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Stir in chopped spinach, cheese, and any optional veggies or meat.
- Fill muffin tin:
- Pour the mixture evenly into the muffin cups, filling about ¾ full.
- Bake:
- Bake for 18–22 minutes, until the egg muffins are set and slightly golden on top.
- Serve:
- Let muffins cool for a few minutes, then remove from tin.
- Serve warm or refrigerate for up to 3–4 days; can be reheated in the microwave.
💡 Tips:
- For extra flavor, add a pinch of garlic powder, paprika, or fresh herbs.
- These muffins can be frozen individually — just reheat for a quick breakfast.
- Use any leafy greens you have on hand (kale, Swiss chard) in place of spinach.
If you want, I can also give a mini 3-ingredient version that’s super quick and still fluffy and tasty.
Do you want me to share that version?
