Egg and Spinach Breakfast Muffins

Name: Egg and Spinach Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 6 large eggs; 2 cups fresh spinach, chopped; 1/2 cup milk; 1 cup shredded cheese (cheddar or your choice); 1/2 cup diced bell pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon olive oil

Highlighted under: Nourishing Comfort Meals

I love starting my day with these Egg and Spinach Breakfast Muffins! They are not only packed with protein and nutrients, but they also make for an incredibly convenient grab-and-go breakfast. With just a handful of simple ingredients, I can whip up a batch and enjoy them throughout the week. The combination of fluffy eggs and fresh spinach creates a deliciously savory muffin that keeps me satisfied for hours. Plus, they’re super easy to customize with your favorite veggies or cheese!

Created by

Sandra

Last updated on 2026-02-01T23:58:28.156Z

I remember the first time I made these muffins; the kitchen filled with the delightful aroma of baked eggs and fresh spinach. It was a simple recipe that was quick yet offered such a satisfying outcome. Each bite is fluffy and savory, making them perfect for a busy morning.

One of my favorite tips is to squeeze out excess moisture from the spinach before mixing it with the eggs. This prevents the muffins from becoming soggy and ensures a lovely texture. Trust me; once you make these, they’ll become a regular in your breakfast rotation!

Why You'll Love This Recipe
Packed with nutrients from fresh spinach and eggs
Easy to customize with different vegetables or cheeses
Perfect for meal prep and on-the-go breakfasts

Ingredient Insights

The eggs in this recipe provide a rich source of protein and healthy fats, serving as a perfect base for the breakfast muffins. Using large eggs ensures that each muffin is fluffy and has a nice rise. You can experiment with egg substitutes like flaxseed meal mixed with water for a vegan option, although the texture will differ slightly. Additionally, make sure your eggs are at room temperature before whisking; this helps in creating a more homogenous mixture, leading to better texture.

Fresh spinach is not only nutritious but also adds a vibrant color to the muffins. To maintain its bright green hue and tender texture, make sure to chop it finely. If fresh spinach is unavailable, you can use frozen spinach; just be sure to thaw it completely and squeeze out excess moisture to avoid a soggy muffin batter. This will help keep the muffins light and fluffy without compromising on taste.

Perfecting the Technique

When introducing the vegetables into the egg mixture, it's essential to fold them in gently. This helps to distribute them evenly throughout the batter without deflating the eggs’ airiness, resulting in tender muffins. Aim for a cohesive mixture where you can see the spinach and bell peppers throughout, but be cautious not to overmix; lightly incorporating them ensures the muffins rise beautifully.

For even baking, fill each muffin cup consistently to about three-quarters full. Uneven amounts can lead to some muffins rising higher than others or not baking through adequately. Keep an eye on them in the oven; look for a puffed and slightly golden top, signaling they're cooked through. If the tops start browning too quickly, consider covering them loosely with foil halfway through baking.

Storage and Serving Suggestions

These Egg and Spinach Breakfast Muffins can be stored in the refrigerator for up to five days. I recommend placing them in an airtight container to maintain moisture. For longer storage, you can freeze them. Simply allow them to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag for up to two months. When ready to enjoy, thaw overnight in the fridge and reheat in the microwave for 30-60 seconds for a quick breakfast.

To make these muffins even more enjoyable, consider serving them with a side of salsa or avocado slices for added creaminess and flavor. They also pair well with a fresh fruit salad or a dollop of Greek yogurt to enhance the meal's nutritional profile. Feel free to customize your muffins with additional toppings like crumbled feta or sundried tomatoes for a Mediterranean twist.

Ingredients

6 large eggs
2 cups fresh spinach, chopped
1/2 cup milk
1 cup shredded cheese (cheddar or your choice)
1/2 cup diced bell pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or line it with muffin liners.

Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.

Add Veggies and Cheese

Fold in the chopped spinach, diced bell pepper, and shredded cheese into the egg mixture.

Fill the Muffin Tin

Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 20 minutes or until the muffins are set and lightly golden on top.

Cool and Serve

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm or store in the fridge for later.

Pro Tips

For added flavor, experiment with different cheeses or spices. You can also mix in other vegetables like mushrooms or tomatoes for variety.

Customization Ideas

One of the best aspects of these muffins is their versatility. You can easily swap out the bell pepper for other vegetables like mushrooms or zucchini, depending on your preference. For added flavor, consider mixing in herbs such as oregano or basil. If you enjoy a bit of spice, adding some diced jalapeños or red pepper flakes can give your muffins a delightful kick while maintaining their savory appeal.

If you want to increase the protein content, try mixing in some diced cooked chicken or turkey sausage. This not only enhances the flavor but also makes the muffins even more filling, ideal for a busy morning. Alternatively, for a vegetarian option, adding cooked quinoa or black beans can boost the nutritional value while keeping them hearty.

Troubleshooting Tips

If you find that your muffins are coming out too dry, this might be an indication that they are overbaked or that the egg-to-liquid ratio needs adjustment. Ensuring the muffins are removed from the oven as soon as they are set and golden is key; overbaking can lead to a crumbly texture. You can also add a bit more milk to the mixture if you've added a lot of dry ingredients or veggies.

On the other hand, if the muffins are too moist or soggy, check if excess moisture was introduced from your vegetables. Thoroughly drying or sautéing veggies like bell peppers before adding them can prevent water from being released during baking. This will ensure you achieve a perfect muffin consistency every time.

Questions About Recipes

→ Can I freeze these muffins?

Yes, these muffins freeze very well! Just store them in an airtight container, and they will last for up to 3 months.

→ How can I reheat frozen muffins?

You can reheat them in the microwave for about 30 seconds or place them in an oven at 350°F for 10-15 minutes until warm.

→ Can I use egg substitutes?

Yes, you can use egg substitutes like flax eggs or commercial egg replacers. However, the texture may vary slightly.

→ What other ingredients can I add?

Feel free to add cooked bacon, sausage, or other vegetables like zucchini or kale for added flavor and nutrition.