Introduction
These spinach and cheese egg muffins are a quick, healthy, and delicious option for breakfast or a light snack. They are easy to prepare, packed with protein, and perfect for meal prep. Soft, fluffy, and full of flavor, they’re great both warm and cold.
Ingredients
6 large eggs
1 cup fresh spinach, chopped
½ cup crumbled feta cheese or any cheese you like
¼ cup milk
Salt to taste
Black pepper to taste
½ teaspoon garlic powder optional
¼ teaspoon paprika optional
1 tablespoon olive oil or butter for greasing
Instructions
Preheat your oven to 180°C 350°F
Grease a muffin tin with olive oil or butter
In a bowl, whisk together the eggs and milk until smooth
Add salt, pepper, garlic powder, and paprika
Stir in the chopped spinach and cheese
Pour the mixture evenly into the muffin cups filling each about ¾ full
Bake for 18 to 22 minutes or until the eggs are set and slightly golden on top
Let them cool for a few minutes before removing from the tin
Method
Whisking the eggs well with milk creates a soft and fluffy texture
Even distribution of spinach and cheese ensures balanced flavor
Baking at a steady temperature allows the muffins to cook evenly without drying
Benefits
High in protein for sustained energy
Rich in vitamins and minerals from spinach
Low in carbohydrates
Perfect for meal prep and quick snacks
Nutrition
Calories about 90 to 110 per muffin
Protein 7 to 9 grams
Fat 6 to 8 grams
Carbohydrates 1 to 2 grams
Good source of calcium and iron
Tips
Use silicone muffin cups for easy removal
Add onions or bell peppers for extra flavor
Store in the refrigerator up to 4 days
Reheat in the microwave for 20 to 30 seconds
Freeze for longer storage
Conclusion
Spinach and cheese egg muffins are simple, nutritious, and versatile. They make a perfect grab and go breakfast or a satisfying snack anytime.