Pin on Quick Saves in 2025 | American Fast Food, Good Morning Breakfast, Quick Meals
A warm, savory breakfast that smells like home: Golden-edged egg muffins studded with tender spinach and gooey cheddar, their aroma lifting the lids of muffin tins as they come out of the oven. Each bite offers a soft custardy interior, flecked with bright green spinach and a satisfying string of melted cheese that gives way to a slight crisp at the top. These Cheesy Spinach Egg Muffins are quick to make, easy to customize, and deliver comfort in six portable bites.
This recipe is perfect for cozy mornings when you want something nourishing without fuss, for packing into lunchboxes, or for feeding a small brunch crowd. They’re an ideal make-ahead option for busy weekdays—reheat in seconds—and pair beautifully with a cooling beverage. If you like light, refreshing drinks alongside your breakfast, try this aesthetic water infusion for a pretty, hydrating match.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 30 minutes (including brief cool-down)
- Servings: 6 muffins (serves 2–3 as a meal, 6 as a snack)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Estimated nutrition per muffin (6 muffins total from recipe):
- Calories: ~130 kcal
- Protein: ~9.5 g
- Carbohydrates: ~1.7 g
- Fat: ~9.2 g
- Fiber: ~0.2 g
- Sodium: ~230 mg
- Cholesterol: ~155 mg
Nutrition note: These values are based on USDA FoodData Central average nutrient profiles for eggs, milk, spinach, and cheddar, and rounded for reader clarity. Individual values will vary with ingredient brands and substitutions. For context on daily nutrient recommendations (sodium, cholesterol, and portioning), see guidance from the CDC and Mayo Clinic.
Why You’ll Love It
- Speed & Convenience: Whisk, fill, bake—about 30 minutes from start to table. Perfect when time is tight but you still want homemade.
- Portable Comfort: Muffins are individually portioned, great for breakfasts on the go, office snacks, or a kid-friendly brunch offering.
- Familiar Flavors: Egg and cheddar is a comforting classic, lifted by fresh spinach for color and a gentle vegetal note.
- Make-ahead Friendly: Bake ahead and refrigerate or freeze—reheat for a fast protein-rich meal.
- Versatile: Easy to adapt for dietary needs—see variations below for vegetarian, gluten-free, or lower-fat swaps.
Step-by-Step Instructions
Ingredients
- 6 large eggs
- 1/2 cup (120 ml) whole milk (or 2% milk for lower fat)
- 1 cup packed fresh spinach, chopped (about 30 g)
- 1/2 cup (about 56 g) shredded sharp cheddar cheese
- 1/4 tsp fine sea salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder (optional)
- 1 tbsp chopped green onion (optional, for brightness)
- 1 tsp olive oil (to grease muffin tin)
Optional add-ins/substitutions: - 1/4 cup cooked, crumbled bacon or diced ham (for non-vegetarian version)
- Use pepper jack or feta instead of cheddar for a flavor twist
- For dairy-free: swap milk for unsweetened almond milk and use dairy-free shredded cheese
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or line with silicone liners.
- In a medium bowl, whisk the eggs until combined. Add the milk and whisk until smooth. This creates a lighter, more custard-like texture—avoid vigorous overwhisking that adds air and can make muffins rubbery.
- Stir in the chopped spinach, shredded cheddar, green onion (if using), salt, pepper, and garlic powder. Fold until evenly distributed. If using cooked meats or vegetables, add them now.
- Tip: Squeeze excess moisture from wilted spinach if you pre-sauté it to avoid watery muffins.
- Evenly divide the mixture among the 6 muffin cups, filling about 3/4 full. The custard will puff a little as it bakes.
- Bake for 18–20 minutes, or until the tops are set and slightly golden and a toothpick inserted in the center comes out mostly clean (a few curds are fine). Check at 16 minutes if your oven runs hot.
- Remove from oven and let cool in the tin for 3–5 minutes before transferring to a wire rack. Cooling briefly helps the muffins firm up and makes removal easier.
- Serve warm, or cool completely for storage.
Practical tips:
- Avoid overbaking; eggs continue to set after removing from the oven.
- For creamier muffins, swap half the milk for plain Greek yogurt (reduces runniness). If you want a firmer, denser texture, reduce milk to 1/4 cup.
- To keep muffins from sticking, allow them to cool slightly, then run a butter knife around the edges before popping them out.
Best Pairings
- Classic: A pat of butter and a slice of whole-grain toast.
- Brunch plate: Serve with roasted cherry tomatoes and avocado slices.
- Drinks: Coffee, black tea, or a refreshing infused water (try citrus and cucumber).
- Snack-style: Halve a muffin and tuck into an English muffin or mini roll with a smear of mustard for a savory sandwich.
- Light side: Pair with a simple mixed-greens salad dressed in lemon vinaigrette for a low-carb meal.
Shelf Life & Storage
- Room temperature: Up to 4 hours if kept covered (best eaten the day they’re made).
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in the microwave (30–60 seconds) or oven (325°F / 160°C for 6–8 minutes).
- Freezer: Individually wrap cooled muffins in plastic wrap and place in a freezer bag; freeze up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes, or thaw and microwave until hot.
Safety note: Always cool muffins to room temperature before refrigerating or freezing to avoid trapping steam that can encourage bacterial growth.
Chef’s Advice
- Best egg choices: Use large eggs at room temperature for the most even texture; cold eggs can yield a slightly uneven bake.
- Cheese technique: Grate cheese fresh from the block for better melt and flavor; pre-shredded cheeses often contain anti-caking agents that can affect melt.
- Texture cues: The muffins are done when the center springs back slightly to the touch and the edges pull away from the tin. Avoid a dry, chalky center by not overbaking.
- Flavor layering: Sauté a small shallot with spinach for deeper flavor if you have an extra 3–4 minutes.
- Pan choice: Use a light-colored metal muffin tin for even browning; dark pans can over-brown edges quickly.
Delicious Variations
- Mediterranean Twist: Replace cheddar with 1/3 cup crumbled feta + chopped sun-dried tomatoes + a pinch of oregano.
- Veggie-Packed: Add 1/4 cup finely diced bell peppers and 1/4 cup grated zucchini (squeeze out moisture first) for extra fiber and color.
- Protein Boost: Stir in 1/2 cup cottage cheese in place of 1/4 cup milk (or try a version inspired by baked cottage cheese eggs like this cottage cheese bake) to increase protein and creaminess.
- Low-Fat Option: Use 1/2 cup egg whites + 2 whole eggs, 1/4 cup low-fat milk, and reduced-fat cheese.
- Vegan-ish: Use a chickpea flour batter (besan) with silken tofu for a plant-based egg alternative and dairy-free cheese—note texture will differ.
Frequently Asked Questions
Q: Can I make these in a standard muffin tin with liners?
A: Yes. Silicone liners work best to prevent sticking; paper liners can stick slightly to egg muffins—lightly oiling the liner reduces sticking.
Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out excess water first to prevent soggy muffins.
Q: How can I reduce sodium?
A: Use low-sodium cheese or reduce added salt to 1/8 tsp. Fresh herbs can enhance flavor without extra sodium.
Q: Will they reheat well?
A: Yes—microwave for 30–60 seconds or reheat in a 325°F oven for 6–8 minutes to restore texture.
Q: Can I double the recipe?
A: Absolutely. Bake in separate tins or increase baking time by a couple of minutes if all trays go into the oven at once—rotate pans halfway through.
Conclusion
These Cheesy Spinach Egg Muffins are a small, satisfying way to make mornings simpler without sacrificing flavor. They’re forgiving, customizable, and a practical solution for anyone who loves a warm, protein-packed start to the day. If you enjoy busy-morning breakfast ideas and want inspiration for quick, nourishing swaps, check out this useful guide on Busy Morning! – Mark Hyman, MD. For those planning a brunch while traveling or interested in budget-friendly dining inspiration, this article on Where to Eat on the Cheap & Budget Dining in Florence, Italy offers practical tips that can spark ideas for simple meals on the go.
Ready to bake? Try the recipe, leave a note about your favorite add-ins, and share photos so we can build a cozy community of quick-breakfast lovers.
Print
Cheesy Spinach Egg Muffins
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Diet: Vegetarian
Description
Quick and savory egg muffins filled with spinach and cheddar, perfect for a nourishing breakfast or snack.
Ingredients
- 6 large eggs
- 1/2 cup (120 ml) whole milk
- 1 cup packed fresh spinach, chopped (about 30 g)
- 1/2 cup (about 56 g) shredded sharp cheddar cheese
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder (optional)
- 1 tbsp chopped green onion (optional)
- 1 tsp olive oil (to grease muffin tin)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil.
- In a medium bowl, whisk the eggs until combined. Add the milk and whisk until smooth.
- Stir in the chopped spinach, shredded cheddar, green onion, salt, pepper, and garlic powder. Fold until evenly distributed.
- Evenly divide the mixture among the 6 muffin cups, filling about 3/4 full.
- Bake for 18–20 minutes, or until the tops are set and slightly golden. A toothpick inserted in the center should come out mostly clean.
- Remove from oven and let cool in the tin for 3–5 minutes before transferring to a wire rack. Serve warm.
Notes
Great for make-ahead breakfasts; store in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Fiber: 0.2g
- Protein: 9.5g
- Cholesterol: 155mg
