Description
Quick and savory egg muffins filled with spinach and cheddar, perfect for a nourishing breakfast or snack.
Ingredients
Scale
- 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