Print

Easy Make-Ahead Spinach and Cheese Egg Muffin Cups

spinach and cheese egg muffin cups - featured image
Print Recipe

These egg muffin cups with spinach and cheese are quick, easy, and perfect for busy mornings. Make ahead for a protein-packed breakfast that’s delicious warm or on the go.

Ingredients

Scale
  • 8 large eggs
  • 2 cups fresh spinach, chopped (or thawed and drained frozen spinach)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup milk (whole or 2%)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Black pepper to taste
  • Olive oil or butter for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin with olive oil or butter to prevent sticking.
  2. Chop the spinach finely. If using fresh, wash and spin dry thoroughly to avoid watery egg cups.
  3. In a medium mixing bowl, crack 8 large eggs. Add 1/4 cup milk, 1/2 teaspoon salt, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Whisk everything until the mixture is smooth and slightly frothy, about 1-2 minutes.
  4. Fold in 2 cups chopped spinach, 1 cup shredded cheddar, and 1/2 cup shredded mozzarella. Mix gently to distribute evenly without overmixing.
  5. Pour the mixture evenly into the greased muffin tin cups, filling each about three-quarters full. This should fill 12 muffin cups.
  6. Bake for 18-22 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Avoid opening the oven too early to prevent sinking.
  7. Let the egg muffin cups cool for 5 minutes in the tin. Run a thin knife around the edges to loosen them before removing onto a cooling rack.
  8. Serve warm or cool completely before storing. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Press spinach between paper towels if extra wet to avoid soggy muffins. Use room temperature eggs for better mixing and baking. Avoid overloading with veggies to keep muffins fluffy. Cool completely before storing to prevent sogginess. Silicone muffin pans may bake faster; watch baking time closely.

Nutrition

Keywords: egg muffin cups, spinach and cheese, quick breakfast, make-ahead breakfast, protein breakfast, easy breakfast recipe

Find it online: https://siennaspoon.com/easy-make-ahead-spinach-and-cheese-egg-muffin-cups-recipe-for-quick-breakfasts/