Spinach Egg Muffins

These spinach egg muffins are my favorite. They are full of protein and vegetables and are great for a quick breakfast or lunch on busy days. They’re easy to make and keep well in the fridge.

My kids love these egg muffins for breakfast on the way to school. On Sunday nights, I normally prepare two batches so that we have enough for the whole week. Isn’t it great to have a breakfast that you can make yourself that is excellent for you?

Why You Will Love These Egg Muffins

Easy to prepare: Make a batch on Sunday and enjoy breakfast on the go all week. They keep nicely in the fridge and heat up flawlessly in the microwave.
These muffins are great for keto and low-carb diets since they are high in protein and low in carbs. They will keep you satisfied until lunch.
You may simply adjust the recipe to fit your tastes or what you have on hand by using different cheeses, meats, or vegetables instead of spinach.
You simply need five simple ingredients that you probably already have in your fridge to make these tasty breakfast muffins.

Recipe Overview

Time to Get Ready: 15–20 Minutes

Time to Cook: 20 to 30 Minutes

Total Time: 35 to 50 minutes

How hard it is: Easy

Things that go into

6 to 8 pieces of bacon, cut into little pieces
1/2 of a big onion, chopped
1 1/2 cups of shredded cheddar
2 to 3 cups of spinach leaves
Twelve big eggs

Preparation Instructions

Step 1: Get the muffin pan ready and turn on the oven.

Start by heating your oven to 350°F.

To keep the egg muffins from sticking, spray each cup of a muffin tin with cooking spray.

Put the pan aside to use later after you are done with it.

Step 2: Whisk the eggs.

Use a whisk to beat the eggs in a big bowl until they are foamy.

This will help the muffins have a light texture.

Mix the shredded cheese into the beaten eggs until everything is well mixed.

Set the egg mixture aside while you get the other ingredients ready.

Step 3: Cook the spinach, onion, and bacon mixture

Put a frying pan on the stove and turn the heat to medium.

Add the bacon and onion and simmer for about 10 minutes, or until the bacon is crispy and the onion is clear.

Then, mix in the spinach and toss to incorporate.

Keep cooking for about three more minutes, or until the spinach has wilted.

Take the pan from the heat and let the mixture cool for about five minutes.

Step 4: Mix the ingredients together and fill the muffin pan.

Put the spinach mixture into the big bowl with the egg mixture after it has cooled a little.

Mix well so that all of the ingredients are uniformly mixed.

Carefully pour the egg mixture into the prepared muffin pan, making sure not to fill the cups too full. Leave some room at the top for the muffins to rise as they bake.

Step 5: Bake and let the egg muffins cool.

Put the muffin pan with the batter in the preheated oven and bake for about 15 minutes, or until the muffins are firm and fully cooked.

Take the pan out of the oven once the muffins are done baking and let them cool in the pan for about five minutes.

Step 6: Take the muffins out and serve them.

Use a knife to carefully slide around each muffin to release them so you can take them out of the pan.

Take each muffin out carefully.

Serve the egg muffins right away, while they are still warm.

Enjoy your tasty, savory snack!

What Type of Spinach Should I Use?

You should use fresh spinach for these egg muffins. At the grocery store, you may choose between baby spinach and standard spinach leaves. I like baby spinach best because it’s already soft and doesn’t need to be cut or stemmed. If you’re using ordinary spinach leaves, take a minute to cut off any tough stems and chop them up roughly. You can use frozen spinach in a pinch, but you need to thaw it completely and wring out all the extra water beforehand. If you don’t, your egg muffins can be a little watery. Just remember that fresh spinach will shrink a lot when it cooks, so don’t worry if it appears like too much when you measure it out.

While Cooking, Be Careful of These Mistakes

The hardest part of cooking egg muffins is keeping them from sticking to the pan. Even if you use non-stick muffin tins, you should still grease each cup well with butter or oil spray and be sure to coat the sides firmly. One mistake many do is filling the muffin cups too full. Only fill them about 2/3 of the way full, because the eggs will puff up when they bake and could spill over if you add too much batter. To keep your muffins from getting soggy, make sure to wring out any extra water from the cooked spinach before you add it to the egg mixture. Also, fry the bacon and onions ahead of time until they are properly browned to get rid of additional water. Let the muffins cool in the pan for 5 minutes before taking them out. This will make them easier to take out and help them keep their shape.

Choices for Replacements

You may change these egg muffins around based on what you have in your fridge:

Don’t like bacon or don’t have any? You might use diced ham, turkey bacon, or cooked breakfast sausage. You could use sautéed mushrooms instead of meat or just leave the meat out altogether for a vegetarian version.
Any melting cheese works well here, such as mozzarella, Swiss, Monterey Jack, or even goat cheese. Just be careful to use the same amount to maintain the texture right.
You can use any other chopped leafy greens instead of spinach, including kale or Swiss chard (just make sure to take off the rough stems). You could also use broccoli or bell peppers. If you’re using firmer vegetables, just sauté them for a little while first.
Red onions work just as well as yellow ones. If you don’t have any, you may use green onions, shallots, or even a spoonful of onion powder.
Eggs: These muffins won’t work without eggs, so don’t try to replace them. Just make sure the eggs are big enough to keep the appropriate proportions.

What goes well with egg muffins?

These egg muffins are full of protein and make a fantastic breakfast or brunch dish that goes well with many sides. A fruit salad made with berries and melon is a sweet contrast to the savory muffins and gives a wonderful splash of color to your meal. Serve them with crispy hash browns or roasted breakfast potatoes for a full breakfast. Eggs and potatoes usually go well together. Add some warm buttered toast or English muffins with jam to the meal if you’re hosting brunch. This will give everyone a lot of choices.

How to Store

These egg muffins are great for meal prep since they stay fresh. Put them in a container that won’t let air in and keep them in the fridge for up to four days. I prefer to bake a batch on Sunday night so I have quick breakfasts ready for the week ahead.

Freeze: Do you want to prepare even more ahead? You may freeze these muffins for up to two months. Wrap each muffin in plastic wrap and put them in a freezer bag. You have a cache of ready-to-eat breakfast waiting for you!

To reheat, microwave muffins that have been in the fridge for about 30 seconds, or muffins that have been frozen for 1 to 2 minutes. You may alternatively put them in foil and heat them in the oven at 350°F for 5 to 10 minutes. They’ll taste almost as nice as they do when they’re fresh.

Estimated Nutrition

Nutrition estimates for the complete recipe (not including optional ingredients):

1200–1400 calories
90–110 g of protein
80–100 g of fat
10–15 g of carbohydrates