Ava McKenney
When I need a quick, protein-packed breakfast or snack that’s both delicious and nutritious, these Cheddar and Spinach Egg Muffins come to my rescue. They’re so simple to make and loaded with healthy spinach, melty cheddar, and fluffy eggs. Perfect for meal prep or a grab-and-go option when mornings are busy.
These savory muffins are the best way to enjoy eggs without the fuss of cooking a full breakfast. They’re not only easy to customize with your favorite ingredients but also great for kids and adults alike.
Why You’ll Love These Egg Muffins
Egg muffins may sound ordinary, but trust me, these Cheddar and Spinach Egg Muffins are extraordinary.
- They’re packed with protein and healthy greens.
- A perfect make-ahead meal – just reheat and enjoy!
- Great for using up leftover veggies or cheese.
- Low-carb, keto-friendly, and gluten-free, so they fit into many dietary plans.
Whether you’re looking for a nutritious breakfast, a healthy snack, or even a light dinner, these muffins are a crowd-pleaser!
Ingredients for Cheddar and Spinach Egg Muffins
The beauty of these egg muffins lies in their simplicity. Each ingredient is thoughtfully chosen to bring flavor and nutrition to the table. Here’s what you’ll need:
- Eggs – The star of the show! Use large, fresh eggs for the fluffiest texture.
- Cheddar Cheese – Sharp cheddar adds a punch of flavor. You can swap for other cheeses like mozzarella or feta if you prefer.
- Spinach – Fresh spinach works best, but frozen spinach (thawed and drained) can also be used. Spinach adds nutrients and a pop of green.
- Milk – A splash of milk makes the eggs creamier. Whole milk works great, but almond or oat milk can be substituted for a dairy-free option.
- Onion – Diced onion adds a subtle sweetness and depth of flavor.
- Garlic Powder – Enhances the overall taste with a hint of garlicky goodness.
- Salt and Pepper – Essential for balancing the flavors. Adjust to taste.
- Optional Add-ins – Want to mix it up? Try diced bell peppers, cooked bacon bits, or a sprinkle of red chili flakes for a spicy kick.
How to Make Cheddar and Spinach Egg Muffins
Making these egg muffins is a breeze, and the results are well worth it. Here’s the step-by-step guide to ensure perfect muffins every time:
Step 1: Prep Your Ingredients
Start by preheating your oven to 375°F (190°C) and greasing a muffin tin or lining it with silicone liners. Chop the spinach and onion into small pieces and shred the cheddar cheese if it’s not pre-shredded.
Step 2: Whisk the Eggs
In a large mixing bowl, crack the eggs and whisk them until smooth. Add the milk, garlic powder, salt, and pepper, whisking again until combined.
Step 3: Mix in the Good Stuff
Gently fold the spinach, cheddar, and onion into the egg mixture. Stir until everything is evenly distributed.
Step 4: Fill the Muffin Tin
Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Step 5: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
These Cheddar and Spinach Egg Muffins are an easy, flavorful option that’s as fun to make as they are to eat!
How Long to Bake Cheddar and Spinach Egg Muffins
Baking these Cheddar and Spinach Egg Muffins to perfection is all about getting the timing right. Since the ingredients are simple and cook quickly, the process is straightforward:
- Bake Time: 18-20 minutes.
- Oven Temperature: 375°F (190°C).
Keep an eye on the muffins as they bake. They’re done when:
- The tops are lightly golden.
- The centers are firm and no longer jiggly when you shake the tin.
- A toothpick inserted into the center comes out clean.
Adjustments Based on Tin Size
- If you’re using a mini muffin tin, reduce the baking time to about 12-15 minutes.
- For jumbo muffin tins, increase the time slightly to 22-25 minutes.
How to Store Leftovers
Egg muffins are meal-prep friendly, so feel free to make a batch (or two!) to enjoy throughout the week.
- Refrigerator: Store the muffins in an airtight container for up to 4 days.
- Freezer: Wrap each muffin individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months.
Reheating Tips
- Microwave: Heat a refrigerated muffin for 30-40 seconds, or a frozen one for 1-1.5 minutes.
- Oven: Reheat at 350°F (175°C) for 8-10 minutes to maintain the original texture.
Cooking Tips for Best Results
- Grease the Muffin Tin Well: To avoid sticking, spray your muffin tin generously with nonstick spray or use silicone liners.
- Don’t Overfill: Leave some room for the eggs to puff up as they bake.
- Rest Before Removing: Let the muffins cool in the tin for 5 minutes before removing to prevent breaking.
These tips ensure your Cheddar and Spinach Egg Muffins come out perfectly fluffy and easy to serve every time!
Print
Cheddar and Spinach Egg Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Start your day with these Cheddar and Spinach Egg Muffins! They’re packed with protein, loaded with cheesy goodness, and incredibly easy to make. Perfect for meal prep, grab-and-go breakfasts, or even a healthy snack.
Ingredients
- 6 large eggs
- 1/4 cup milk (whole, almond, or oat milk)
- 1 cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- 1/4 cup onion, finely diced
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with silicone liners.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
- Stir in the shredded cheddar cheese, chopped spinach, and diced onion until well combined.
- Spoon the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
- Remove the muffin tin from the oven and let the muffins cool for 5 minutes before removing them.
- Serve immediately, or store in the refrigerator or freezer for later use.
Notes
- You can customize these muffins with additional ingredients like diced bell peppers, or crumbled feta cheese.
- To freeze, wrap each muffin individually in plastic wrap and store in a freezer-safe container for up to 3 months.
- Reheat in the microwave for 30-40 seconds or in the oven at 350°F for 8-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes