Description
Egg muffin cups with spinach are the perfect blend of nutrition and flavor, ideal for busy mornings or leisurely brunches. These delightful mini muffins feature a fluffy egg base, fresh spinach, and rich cheddar cheese, creating a satisfying dish that’s quick to prepare and easy to customize. Enjoy them warm or make ahead for a healthy meal prep option that fuels your day!
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until frothy.
- Stir in the chopped spinach and shredded cheddar cheese until well combined.
- Pour the egg mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until puffed and golden brown.
- Let cool slightly before removing from the tin; serve warm or store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 210mg
Keywords: Substitute spinach with kale or add diced bell peppers for added flavor and nutrition. Enhance taste by adding herbs like basil or oregano. Store leftover cups in the fridge for up to five days or freeze individually for longer storage.