Spinach & Cheese Egg Muffins
Golden, fluffy, and packed with spinach and cheese, these egg muffins are perfect for breakfast, brunch, or meal prep.
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
- 1 tbsp olive oil or cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or lightly brush with olive oil.
- Sauté the spinach: Heat olive oil in a skillet over medium heat. Add onion and garlic and cook for 2–3 minutes. Add chopped spinach and cook until wilted. Let it cool slightly.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning.
- Add the cheese and spinach: Stir in the mozzarella, Parmesan, and cooled spinach mixture.
- Fill the muffin tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the egg muffins are puffed, golden brown, and completely set in the center.
- Cool and serve: Let them rest for 5 minutes before removing them from the pan. Serve warm.
💡 Tips
- Add diced bell peppers, mushrooms, tomatoes, or cooked turkey for extra flavor.
- For a stronger cheesy flavor, use cheddar instead of mozzarella.
- Store leftovers in the refrigerator for up to 4 days and reheat before serving.
