Egg and Spinach Breakfast Muffins

Name: Egg and Spinach Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 6 large eggs; 2 cups fresh spinach, chopped; 1/2 cup shredded cheese (cheddar or feta); 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 cup diced bell pepper (optional)

Highlighted under: Vitality Meal Guide

I love making these Egg and Spinach Breakfast Muffins for a quick, nutritious start to my day. Packed with protein and leafy greens, they are an ideal grab-and-go option for busy mornings. Each muffin bakes up light and fluffy, thanks to the combination of eggs and spinach. I often experiment by adding different spices or cheeses to customize the flavors, making them versatile for any palate. These muffins are not only tasty but also keep well in the fridge, ensuring I have a healthy breakfast ready all week long.

Created by

Rafael

Last updated on 2026-02-02T17:22:28.102Z

When I first tried to create these Egg and Spinach Breakfast Muffins, I aimed for a meal that was both satisfying and packed with nutrients. The addition of fresh spinach not only boosts the vitamin content but also provides a lovely color contrast. I discovered that sautéing the spinach before mixing it in gives it a richer flavor and helps reduce excess water, ensuring my muffins are light and not soggy.

To make them even more convenient, I found that these muffins freeze beautifully. Just pop them in the microwave for a few seconds when you're ready to enjoy one. This technique has made my busy mornings much easier, knowing I have a wholesome breakfast waiting for me in the freezer.

Why You'll Love These Muffins
Packed with protein and fiber, keeping you full longer
Easy to customize with your favorite vegetables or cheeses
Perfect for meal prep and quick breakfasts on the go

The Importance of Fresh Ingredients

Using fresh spinach not only enhances the flavor of these muffins but also maximizes their nutritional content. Fresh spinach is rich in vitamins A and C, iron, and antioxidants, making your breakfast a powerhouse of health. If you can, choose organic spinach for a cleaner taste and less pesticide residue. If fresh spinach is not available, you could use frozen spinach—just ensure it's thawed and drained well to avoid excess moisture in your muffins.

Additionally, the choice of cheese significantly influences the flavor profile. Cheddar adds a sharp tanginess while feta brings a creamy, salty kick. You can experiment with other cheeses like pepper jack for a spicy twist or mozzarella for a milder taste. Remember to adjust the amount of salt in the recipe depending on the cheese you select, especially if you use a saltier variety.

Perfecting the Muffin Texture

Achieving the right texture in these breakfast muffins is key. To get that light and fluffy consistency, make sure not to overmix your ingredients after adding the flour. Overmixing can lead to dense muffins, which is not the goal here. Gently folding in the spinach and cheese ensures a tender bite while still retaining some structure in the muffins.

Also, pay attention to the baking time. Every oven is different, so keep an eye on your muffins in the last few minutes of baking. They should be puffed up and golden around the edges. A toothpick inserted in the center should come out clean or with just a few crumbs for perfect doneness. If they’re underbaked, they may collapse upon cooling.

Ingredients

Gather these simple ingredients to make your breakfast muffins:

Ingredients

6 large eggs
2 cups fresh spinach, chopped
1/2 cup shredded cheese (cheddar or feta)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup diced bell pepper (optional)

Mix these ingredients in a bowl and proceed to bake!

Instructions

Follow these easy steps to bake your muffins:

Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin cups.

Sauté Spinach

In a skillet over medium heat, lightly sauté the chopped spinach for about 2-3 minutes until wilted. Remove from heat and set aside.

Mix Ingredients

In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

Combine All Ingredients

Fold in the sautéed spinach, shredded cheese, and optional bell pepper into the egg mixture until evenly incorporated.

Fill Muffin Cups

Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 18-20 minutes or until the muffins are puffed and a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious Egg and Spinach Breakfast Muffins warm or store them for later!

Pro Tips

For added flavor, try mixing in some diced tomatoes or olives. You can also experiment with different herbs like parsley or basil to change the taste profile.

Storage and Reheating

These Egg and Spinach Breakfast Muffins are not just tasty; they store exceptionally well. Once cooled, place them in an airtight container in the fridge for up to a week. For longer storage, they can be frozen. Just layer them in a freezer-safe bag or container with parchment paper between layers, and they can last up to three months. When ready to enjoy, simply thaw overnight in the fridge and reheat in the microwave or oven until warmed through.

To reheat, I usually microwave for about 30-45 seconds, or you can place them in a preheated oven at 350°F (175°C) for around 10 minutes. This way, the muffins regain their fluffy texture and warm your kitchen with that delicious aroma!

Flavor Variations and Add-Ins

One of the best aspects of these muffins is their versatility. You can easily customize the base recipe by adding other vegetables like diced zucchini, grated carrots, or even sautéed mushrooms. Just ensure the vegetables are cooked beforehand to prevent excess moisture. For a protein boost, consider adding cooked sausage or diced ham.

Herbs and spices can also elevate the flavor profile. Adding fresh herbs like basil or parsley will provide a refreshing twist. Alternatively, a pinch of red pepper flakes can give a hint of heat. I love experimenting with different combinations to keep breakfast exciting throughout the week!

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well; just thaw and squeeze out excess moisture before using.

→ Can I add other vegetables?

Absolutely! Feel free to add vegetables like mushrooms or zucchini.

→ How do I store these muffins?

Store them in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

→ Can I make these muffins dairy-free?

Yes! Substitute the milk with a dairy-free alternative like almond milk, and omit the cheese or use a dairy-free cheese.