These spinach egg muffins with cheese are a simple, protein-packed breakfast that’s perfect for busy mornings. Made with fresh spinach, fluffy eggs, and savory Parmesan, they’re easy to prep ahead and delicious every time.
Why You’ll Love This Recipe
- Light, fluffy, and full of flavor
- Perfect for meal prep and grab-and-go breakfasts
- Family-friendly and kid-approved
- Naturally low carb and high protein
- Ready in under 20 minutes
Ingredients
- 10 large eggs
- 1–1½ teaspoons sea salt (to taste)
- ¼–½ teaspoon black pepper (to taste)
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 2 cups chopped spinach
- 1½ cups grated Parmesan cheese (plus extra for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with silicone liners or grease well.
- In a large bowl, whisk eggs with salt and black pepper.
- Add garlic powder and dried basil, whisk until combined.
- Stir in chopped spinach and grated cheese.
- Divide mixture evenly into muffin cups, filling each about ⅔ full.
- Sprinkle extra cheese on top if desired.
- Bake for 12–15 minutes, until the centers are set.
These spinach egg muffins with cheese should be lightly golden and firm when done.
Tips & Tricks
- Use fresh or frozen spinach (drain well if frozen)
- Add chopped onions, peppers, or mushrooms for extra flavor
- Avoid overbaking to keep muffins moist
- Let muffins cool slightly before removing from pan
- Use silicone liners for easy release
Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Diet: Low carb, gluten-free, vegetarian
Notes
- Swap Parmesan with mozzarella or cheddar for a different flavor
- Serve with avocado or fresh salad for a complete meal
- Great for brunch spreads or lunchboxes
Nutrition (Approx. per muffin)
- Calories: 120
- Protein: 9g
- Carbs: 1g
- Fat: 8g
FAQ
Can I freeze spinach egg muffins with cheese?
Yes, they freeze well for up to 2 months.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess water first.
Why are my egg muffins watery?
Too much moisture from spinach—make sure it’s well drained.
Can I add meat?
Yes, use halal options like cooked chicken or beef sausage.
How do I make them dairy-free?
Simply omit the cheese or use a dairy-free alternative.
Storage
- Fridge: Store in airtight container up to 4 days
- Freezer: Freeze individually up to 2 months
- Reheat: Microwave for 30–60 seconds
Similar Recipes
spinach egg muffins with cheese
Ingredients
- 10 large eggs
- 1 –1½ teaspoons sea salt to taste
- ¼ –½ teaspoon black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 2 cups chopped spinach
- 1½ cups grated Parmesan cheese plus extra for topping
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with silicone liners or grease well.
- In a large bowl, whisk eggs with salt and black pepper.
- Add garlic powder and dried basil, whisk until combined.
- Stir in chopped spinach and grated cheese.
- Divide mixture evenly into muffin cups, filling each about ⅔ full.
- Sprinkle extra cheese on top if desired.
- Bake for 12–15 minutes, until the centers are set.
- These spinach egg muffins with cheese should be lightly golden and firm when done.
Notes
- Swap Parmesan with mozzarella or cheddar for a different flavor
- Serve with avocado or fresh salad for a complete meal
- Great for brunch spreads or lunchboxes
Conclusion
These spinach egg muffins with cheese are a reliable, healthy option you can make anytime. They’re quick, customizable, and perfect for keeping your mornings stress-free and delicious.