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    Home»Breakfast Recipes»Spinach and Cheese Egg Muffins
    Breakfast Recipes

    Spinach and Cheese Egg Muffins

    Arif-By Arif-February 11, 2025Updated:March 15, 2025No Comments5 Mins Read
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    Spinach and Cheese Egg Muffins
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    Hey there! Let me tell you about these Spinach and Cheese Egg Muffins—they’re little bites of heaven that are perfect for busy mornings or lazy brunches. Think of them as a cross between a quiche and a frittata, but way easier to make. I’ve been making these for years, and they’re still a favorite in my house. Why? Because they’re packed with protein, super customizable, and, let’s be honest, who doesn’t love finger food?

    Okay, let’s break this recipe down step by step so you’ll be whipping these up like a pro in no time.

    Spinach and Cheese Egg Muffins

    What Makes These Egg Muffins Special?

    Picture this: fluffy eggs, gooey cheese, tender chicken (or turkey), and fresh spinach baked into portable little muffins. They’re healthy, filling, and so versatile. The best part? They’re as easy to meal prep as they are to eat. Make them ahead, stash them in the fridge or freezer, and you’ve got breakfast ready for the week.

    Oh, and if you’re feeding picky eaters? These muffins are sneaky. The spinach blends right in with the eggs, so they’re kid-friendly without compromising on nutrition.

    Recipe Overview

    Here’s everything you need to know before diving in:

    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Servings: Makes 12 muffins (6 servings)
    • Difficulty: Easy. Seriously, if you can crack an egg, you’ve got this.

    What You’ll Need (Equipment):

    • A 12-cup muffin pan
    • Non-stick spray or silicone muffin liners (trust me on the liners—game changer!)
    • A medium mixing bowl for whisking
    • Measuring cups and spoons
    • A whisk or a good old fork

    Ingredients: The Building Blocks for Yum

    Here’s what you’ll need to make these beauties:

    The Basics:

    • Eggs (8) – These are your foundation. Stick to large eggs for the right consistency.
    • Milk (¼ cup) – Adds creaminess. Regular milk works, but almond or oat milk is great if you’re dairy-free.
    • Shredded Cheese (1 cup) – Cheddar is classic, but mozzarella or pepper jack is fun for a twist.

    The Flavor Boosters:

    • Garlic Powder (½ teaspoon) and Onion Powder (½ teaspoon) – For that subtle savory kick.
    • Salt and Black Pepper – Season to taste! Start light—you can always add more.
    • Paprika (¼ teaspoon, optional) – A little smoky, a little bold. Totally up to you.

    The Good Stuff:

    • Fresh Spinach (1 cup, chopped) – Adds color, nutrition, and a touch of freshness.
    • Cooked Chicken or Turkey (1 cup, diced) – Use what you’ve got—leftovers work like a charm here.

    Let’s Cook: Step-by-Step Guide

    Cook Spinach and Cheese Egg Muffins

    Ready? I got you. Here’s how to create these muffins from start to finish.

    1. Preheat the Oven

    Set your oven to 375°F (190°C). This gives you just enough time to prep everything else.

    2. Prep Your Muffin Pan

    Spray the cups of your muffin pan with non-stick cooking spray. Or, better yet, line them with silicone muffin liners. Why silicone? No sticking, no scrubbing. You’re welcome.

    3. Whisk Your Egg Mixture

    Grab a medium mixing bowl. Crack in all 8 eggs and pour in the milk. Whisk them together until smooth. Add your seasonings—garlic powder, onion powder, salt, pepper, and paprika. Give it another whisk.

    Pro Tip: Whisk until you see little bubbles in the mix. That’s your secret to fluffy muffins.

    4. Fold in the Goodies

    Toss in the cheese, spinach, and cooked chicken. Mix everything gently until it’s evenly distributed.

    What to Look For: The spinach should be evenly scattered throughout the egg mix, and the cheese should start to stick to everything.

    5. Fill the Muffin Cups

    Using a scoop or measuring cup, divide the mixture evenly among the 12 muffin cups. Don’t overfill—these will puff up while they bake. Aim for about three-quarters full.

    6. Bake

    Pop the muffin pan into the oven and bake for 18–20 minutes, or until the muffins puff up and the tops turn golden. To check if they’re done, stick a toothpick in the center of one—it should come out clean.

    Pro Tip: Avoid overbaking, or the muffins can get rubbery. Pull them out as soon as they’re set.

    7. Cool and Serve

    Let the muffins cool in the pan for about 5 minutes. Then, gently lift them out and transfer them to a plate or cooling rack.

    Variations Spinach and Cheese Egg Muffins

    Variations: Make Them Your Own

    Here’s where you can get creative:

    • Vegetarian? Skip the chicken and add cooked mushrooms or diced bell peppers.
    • Low-carb Diet? These are already keto-friendly, but you can double up on cheese for more fat content.
    • Want Heat? Toss in some diced jalapeños or a pinch of red chili flakes.
    • Seasonal Swaps? In the summer, add diced zucchini or fresh basil. In winter, use kale or roasted sweet potatoes.

    Serving Ideas & Storage Tips

    How to Serve Spinach and Cheese Egg Muffins

    How to Serve:

    • Pair these muffins with toast and avocado slices for a full breakfast plate.
    • Serve them with a side salad for a light, healthy lunch.
    • Or just grab one on your way out the door for a no-fuss snack.

    Storage Tips:

    • Fridge: Store cooled muffins in an airtight container for up to 5 days.
    • Freezer: Wrap each muffin individually in plastic wrap, then pop them into a freezer-safe bag. They’ll keep for 2 months.
    Storage Tips Spinach and Cheese Egg Muffins

    Reheating:

    • Microwave: 20–30 seconds should do it.
    • Oven: Reheat at 325°F (160°C) for about 6–8 minutes to keep them fluffy.

    I hope you try these! Seriously, once you make a batch, you’ll wonder how you ever lived without them. Let me know how they turn out or if you experiment with any fun variations—I love hearing your ideas!

    Print

    Spinach and Cheese Egg Muffins

    Spinach and Cheese Egg Muffins
    Print Recipe

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    Spinach and Cheese Egg Muffins are easy, portable bites perfect for breakfast, meal prep, or a healthy snack. Packed with fluffy eggs, melty cheese, and fresh spinach, these muffins are simple to make, nutritious, and adaptable to your preferences.

    • Author: Arif-
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 6 (makes 12 muffins) 1x
    • Category: Breakfast/Snack
    • Cuisine: American

    Ingredients

    Scale
    • 8 large eggs
    • ¼ cup milk (or unsweetened almond milk)
    • 1 cup shredded cheddar cheese
    • 1 cup fresh spinach, chopped
    • 1 cup cooked chicken or turkey, diced
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon paprika (optional)
    • Salt and black pepper, to taste
    • Non-stick spray or silicone muffin liners

    Instructions

     Preheat the Oven

    • Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with non-stick spray or line with silicone muffin liners.

    2. Whisk the Eggs

    • In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika (if using), and a pinch of salt and black pepper until smooth.

    3. Add the Fillings

    • Mix in the cheddar cheese, chopped spinach, and diced chicken. Stir gently to combine.

    4. Fill the Muffin Cups

    • Divide the mixture evenly into the muffin cups, filling them about three-quarters full.

    5. Bake

    • Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

    6. Cool and Serve

    • Let the muffins cool in the pan for 5 minutes, then transfer to a plate or rack. Enjoy warm or store for later.

    Notes

    Serving Suggestions

    • Pair with avocado toast, fresh fruit, or a simple side salad for a more complete meal.

    Tips & Tricks

    • Don’t overfill the muffin cups—these muffins puff up as they bake.
    • For fluffier muffins, whisk the eggs thoroughly until frothy!

    Storage & Reheating

    • Fridge: Store cooled muffins in an airtight container for up to 5 days.
    • Freezer: Freeze individually wrapped muffins in a freezer bag for up to 2 months.
    • Reheat: Microwave for 20–30 seconds or warm in the oven at 325°F (160°C) for 5–8 minutes.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

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    Arif Author @ Cakeshungry.com

    Hi there! Welcome to Cakeshungry.com. I’m Arif, and baking is my happy place. I’ve always loved whipping up cakes and desserts that make people smile. Whether you’re hunting for classic recipes, fresh flavor ideas, or a few baking tips to up your game, you’re in the right spot. Baking isn’t just about the treats—it’s about the joy that comes with them. So, let’s bake something amazing together and make life a little sweeter, one cake at a time!

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