Easy Egg and Spinach Breakfast Muffins Recipe
These egg and spinach breakfast muffins are quick, easy, and perfect for brunch or meal prep. Made with simple ingredients, they’re fluffy, cheesy, and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 8 large eggs (room temperature)
- 1/3 cup milk (whole milk or any milk)
- 2 cups fresh baby spinach, roughly chopped
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup grated Parmesan 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
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Position rack in the center.
- Generously grease a 12-cup muffin tin with cooking spray or butter.
- Roughly chop the baby spinach into bite-sized pieces and set aside.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder for about 30 seconds until frothy.
- Fold in shredded cheese, Parmesan, and chopped spinach until evenly distributed.
- Fill each muffin cup about 3/4 full using a ladle or 1/4-cup measuring cup.
- Bake for 15-18 minutes until edges are golden and centers are set but slightly jiggly.
- Cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm.
Notes
For best results, use room temperature eggs and grate your own cheese. Avoid paper liners; grease the tin well. If using frozen spinach, thaw and squeeze dry. For a dairy-free version, use unsweetened almond milk and plant-based cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 10
Keywords: egg muffins, spinach muffins, breakfast muffins, easy breakfast, brunch recipe, meal prep