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 cup shredded cheese (cheddar or feta work well); 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 cup whole wheat flour

Highlighted under: Fresh & Healthy Plates

I love starting my day with a nutritious breakfast, and these Egg and Spinach Breakfast Muffins make it so easy! Packed with protein and vibrant greens, they keep me energized and satisfied until lunch. The best part? They’re simple to make ahead of time and perfect for meal prep. With a delicious flavor that combines eggs, spinach, and a hint of cheese, these muffins are not only tasty but also incredibly versatile. You can enjoy them warm or cold, and they make a wonderful grab-and-go option for busy mornings.

Created by

Ethan

Last updated on 2026-02-01T16:14:28.212Z

When I first combined eggs and spinach into muffin form, I never imagined they would become a breakfast staple in my home. The idea struck me while trying to balance taste and nutrition, and I was thrilled with the result. The fluffy muffins are incredibly satisfying, and I love sneaking in the greens. I often experiment by adding different herbs or cheeses, and each variation has been a hit.

One key tip I've learned is to thoroughly whisk the eggs with seasonings before adding them to the mixture. This ensures a uniform flavor throughout each muffin. It’s a small detail, but it makes a huge difference in the overall taste and texture. Enjoy them fresh or store them in the fridge for a quick breakfast boost!

Reasons You'll Love These Muffins
Easy to make ahead and perfect for meal prep
Loaded with nutrients from fresh spinach
Customizable with different add-ins like cheese and herbs

Nutritional Benefits

These Egg and Spinach Breakfast Muffins are a powerhouse of nutrition, primarily due to the fresh spinach they contain. Spinach is rich in iron, vitamins A and K, and antioxidants, making your breakfast not only satisfying but also health-boosting. Including this leafy green in your morning routine can help enhance immune function and support overall well-being, providing a great start to the day.

The muffins are also packed with protein from the eggs and cheese, making them an excellent choice for anyone looking to maintain energy levels throughout the morning. This combination helps to keep you feeling full longer and stabilizes blood sugar levels, avoiding the mid-morning slump often encountered with more carbohydrate-heavy breakfasts.

Versatile Variations

One of the best aspects of these breakfast muffins is their versatility. While this recipe calls for spinach and cheese, you can easily customize them to suit your taste or dietary preferences. Consider adding diced bell peppers, cooked sausage, or fresh herbs like dill or basil for added flavor. Each variation offers a unique twist, ensuring you won’t get bored with your morning routine.

If you're looking for a lower-carb option, you can substitute the whole wheat flour with almond flour or omitted it entirely for a crustless version. Be mindful that texture may vary, but experimenting with these changes can lead to delightful new breakfast ideas that fit various dietary requirements.

Make-Ahead and Storage Tips

These muffins are perfect for meal prep, easily made ahead and stored for quick breakfasts throughout the week. Once baked, allow the muffins to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to five days or frozen for up to three months. To reheat, simply pop them in the microwave for about 30 seconds or until warmed through, or reheat in the oven at 350°F for about 10 minutes.

For best texture when reheating, you can also wrap each muffin in parchment paper before freezing, which helps retain moisture. This way, you’ll bite into a soft, fluffy muffin even after freezing. Remember, when you prepare these in batches, you can play around with different flavor profiles and combinations, ensuring variety with each batch!

Ingredients

For the Muffins

6 large eggs
2 cups fresh spinach, chopped
1 cup shredded cheese (cheddar or feta work well)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup whole wheat flour

Instructions

Preheat the Oven

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

Prepare the Egg Mixture

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

Combine Ingredients

Add the chopped spinach, shredded cheese, and flour to the egg mixture. Stir until everything is evenly distributed.

Fill the Muffin Tin

Pour the mixture into each muffin cup, filling them about 2/3 full.

Bake the Muffins

Bake in the preheated oven for 20 minutes, or until the muffins are set and lightly golden on top.

Cool and Enjoy

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for later.

Pro Tips

Feel free to add other ingredients like diced bell peppers, onions, or cooked bacon for extra flavor!

Cooking Techniques

When mixing the egg batter, it's crucial to whisk energetically until everything is well combined and frothy. This technique incorporates air into the eggs, resulting in a light and fluffy texture in your muffins. Be sure not to overmix once you add the flour, or else the muffins may turn out dense. Stir gently until the flour is just incorporated to maintain that ideal muffin consistency.

To ensure even baking, fill each muffin cup about 2/3 full to allow room for rising. Avoid underfilling, as this could result in uneven cooking and dry edges. Keep an eye on them during the last few minutes of baking; the muffins are done when they puff up and the tops are lightly golden and set in the center.

Serving Suggestions

Serve these Egg and Spinach Breakfast Muffins warm alongside a fresh fruit salad or yogurt for a balanced breakfast. They also pair nicely with a drizzle of hot sauce or a dollop of avocado for an added layer of flavor and creaminess. Even on their own, the muffins hold their own with their savory profile, making them a fantastic standalone meal.

Additionally, consider packing these muffins for a breakfast on the go or a quick snack during busy days. They travel well in a lunchbox and offer a nourishing bite without the mess. Just grab and go! I often take a couple of these muffins with me on road trips or hikes for a nutritious boost on the move.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain it well to remove excess moisture.

→ How long do these muffins last?

They can be stored in the refrigerator for up to one week, or frozen for longer storage.

→ Can I make these muffins dairy-free?

Absolutely! Substitute the milk and cheese with plant-based alternatives.

→ What can I serve with these muffins?

They pair well with fresh fruit, yogurt, or a light salad for a complete meal.