Spinach & Cheddar Egg Muffins Recipe – Easy Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Spinach & Cheddar Egg Muffins Recipe – Easy Breakfast Idea

Okay, let’s be real – mornings can be crazy. Between getting ready, lunches packed, and just generally trying to get out the door, breakfast often gets skipped. But what if I told you there’s a way to have a warm, protein-packed breakfast ready to go in under 30 minutes? These Spinach & Cheddar Egg Muffins are a total lifesaver! I first made these when my kids were little and needed something quick and healthy they’d actually eat. They’ve been a staple ever since.

Why You’ll Love This Recipe

These aren’t just convenient; they’re genuinely delicious! They’re fluffy, cheesy, and packed with goodness from the spinach. Plus, they’re super versatile – perfect for a quick breakfast, a light lunch, or even a grab-and-go snack. Honestly, who doesn’t love a good egg muffin? They’re also fantastic for meal prepping, so you can have a healthy breakfast ready for the whole week.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 6 eggs
• 1 garlic clove
• 8-10 fresh spinach leaves
• ½ cup grated cheddar cheese (about 60g)
• ½ cup milk (120ml)
• 1 tsp olive oil
• Salt and black pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh spinach really makes a difference in flavor, but don’t worry if you’re in a pinch – frozen spinach works too (just make sure to squeeze out all the excess water!).

And the cheddar? Oh, the cheddar! It adds such a lovely sharpness. Feel free to experiment with other cheeses though. Monterey Jack, mozzarella, or even a little pepper jack for a kick would be amazing. I’ve even used a sprinkle of paneer when I’m feeling particularly Indian-inspired! Don’t be shy about adding a generous amount of cheese – it’s what makes these muffins so good.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 180°C (350°F). This gets everything nice and ready for baking.
2. Grease 6 muffin cups really well. You can use a non-stick spray or a little olive oil. Trust me, you don’t want those muffins sticking!
3. Now, heat the olive oil in a pan and sauté the minced garlic for about 30 seconds until fragrant. Add the spinach and cook until it wilts down – it doesn’t take long, just a minute or two. Let it cool slightly.
4. In a bowl, whisk together the eggs, milk, cheese, and the cooled spinach mixture. Season generously with salt and pepper. Don’t be afraid to taste and adjust the seasoning!
5. Pour the egg mixture evenly into the prepared muffin cups. I like to use a measuring cup to make sure each one gets the same amount.
6. Bake for 25-30 minutes, or until the centers are firm and golden brown. A toothpick inserted into the center should come out clean.
7. Let the muffins cool in the pan for about 15 minutes before carefully removing them. This helps them hold their shape.
8. Serve warm with a dollop of mayo or salsa. Or just enjoy them as they are!

Expert Tips

• Don’t overfill the muffin cups! They’ll puff up while baking.
• For extra fluffy muffins, whisk the eggs really well – you want to incorporate some air.
• A little bit of nutmeg adds a lovely warmth to the flavor. Just a pinch!

Variations

These muffins are a blank canvas for your creativity! Here are a few ideas:

• Gluten-Free Option: Simply use a gluten-free baking spray to grease the muffin cups.
• Spice Level: Add a pinch of red pepper flakes to the egg mixture for a little heat. My husband loves this!
• Make-Ahead & Freezing Instructions: These are amazing for meal prep. You can make them up to 3 days in advance and store them in the fridge. Or, freeze them for up to a month! Just wrap them individually in plastic wrap and then place them in a freezer bag.
• Different Greens: Don’t like spinach? No problem! Kale, chard, or even chopped broccoli would work beautifully.

Serving Suggestions

These are great on their own, but here are a few ideas to make them a complete meal:

• Serve with a side of fresh fruit.
• Pair them with a slice of whole-wheat toast.
• Add a side of grilled tomatoes or mushrooms.

Storage Instructions

Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

Can these be made the night before? Absolutely! You can assemble the muffins and store them in the fridge overnight. Just add a few extra minutes to the baking time.

What’s the best way to reheat them? I like to reheat them in the microwave for about 30 seconds, or in the oven at 160°C (320°F) for about 10 minutes.

Can I use frozen spinach? Yes, you can! Just make sure to thaw it completely and squeeze out all the excess water.

What other cheeses work well in this recipe? Monterey Jack, mozzarella, pepper jack, feta, or even paneer are all great options.

How can I adjust the seasoning? Feel free to add your favorite herbs and spices! Garlic powder, onion powder, paprika, or chili powder would all be delicious.