Description
Delicious and easy-to-make spinach and cheese egg muffins perfect for breakfast or a snack.
Ingredients
Scale
- 10 large eggs
- 2 cups fresh baby spinach, roughly chopped
- 1 cup shredded cheddar cheese
- 1/4 cup whole milk or heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray or olive oil
Instructions
- Start by preheating your oven to 350°F. While the oven warms up, take your muffin tin and grease it very thoroughly.
- Place your chopped spinach in a bowl and pour a little hot water over it, or sauté it in a pan for just one minute. You want the spinach to lose its volume before it goes into the eggs. Once it is wilted, squeeze out any excess liquid.
- In a large glass measuring pitcher (which makes pouring easier), crack all ten eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously until the yolks and whites are completely combined.
- Instead of mixing the cheese and spinach into the egg pitcher, place them directly into the muffin cups first. Distribute the squeezed spinach evenly across the 12 cups, then top with the shredded cheese.
- Carefully pour the egg mixture over the spinach and cheese in each cup. Fill them about three-quarters of the way to the top. Do not fill them to the brim. As the eggs cook, they will puff up like a souffle.
- Slide the tin into the center rack of the oven. Bake for 20 to 25 minutes. You will know they are done when the tops look firm and slightly golden, and the centers no longer jiggle when you move the pan.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 250mg