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
Scale
- 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