Spinach and Cheese Egg Muffins are quick, simple and make a perfect grab and go breakfast for busy mornings. Best of all, this recipe is easy to customize and the egg cups are low in carbs, keto friendly and packed with protein.
With the busy school season back in full swing, quick and easy breakfasts are my go-to during the week.
You can find our favorite breakfast egg muffin here:
- Broccoli and Cheese Egg Muffins
- Buffalo Chicken Egg Muffins
- Ham and Cheese Egg Muffins
- Jalapeno Popper
- Bacon Egg Muffins
- Sun-Dried Tomato and Spinach Egg Muffins
- Tomato, Parmesan and Spinach
Eggs are a great source of protein, packed with nutrients and low in carbs. And the best part? They are super versatile and take hardly any time to make.
These Spinach and Cheese Egg Muffins sort of remind me of mini personal-size frittatas and are perfect to keep on hand in your fridge or freezer throughout the week. Bake a batch on your meal prep day, wrap them up and store them in the freezer.
When you’re ready to serve, grab one of those single mini muffins (or two) and give it a quick reheat and you’re set to go!
The best part is, they are full of protein and super easy to customize with any toppings or add-ins you like.
These healthy spinach egg muffins are also low carb and ketogenic friendly and perfect for breakfast on the go.
HOW DO YOU MAKE SPINACH AND CHEESE EGG MUFFINS?
Stir in spinach and Parmesan cheese and divide evenly among muffin cups (about 1/2 – 2/3 cups full). Sprinkle with more cheese if desired.
I like lining my muffin tin with these silicone liners since they are guaranteed to pop out easily without sticking. If you don’t have silicone liners, be sure to grease the muffin tins with a non-stick cooking spray.
Pop these in the oven at 400 F and once cooled, you can store them in resealable bags or glass containers. Keep them in the fridge (or freezer) and every morning, heat one up in the microwave for 30-40 seconds. Breakfast is ready to go!
With a batch of these tasty spinach and cheese egg muffins, you’ve got a healthy breakfast when you’re on the run each morning.
SOME TIPS WHEN MAKING BREAKFAST EGG MUFFIN CUPS
- Grease or line your muffin pan with silicone liners for easy removal
- Fill each muffin cup about 1/2 – 2/3 full
- Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces
- Season with your favorite spices and herbs – not a fan of basil? Leave it out and use thyme or for an extra kick, cumin or Cayenne pepper instead.
Feel like switching things up? Here are 9 different Breakfast Egg Muffins you can make instead.
More breakfast options you might like:
- 8 Overnight Oats
- Baked Egg Cups
- Instant Pot Steel cut Oatmeal
- 8 Baked Oatmeal Cups
- No Bake Energy Bites 12 Ways
- Scrambled Eggs
- 10 large eggs
- 1 - 1 1/2 teaspoons sea salt or to taste
- 1/4 - 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 cups chopped spinach
- 1 1/2 cups grated Parmesan cheese plus more for topping
- Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
- In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.