Spinach Egg Muffins with Cheese

Spinach Egg Muffins with Cheese 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.

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With the busy school season back in full swing, quick and easy breakfasts are my go-to during the week.

We are big fans of eggs around here – hard boiled eggs, baked eggs and these reader favorite Breakfast Egg Muffins are all on regular rotation at our house.

WHAT ARE EGG MUFFINS?

Healthy egg muffin cups are sort of like mini personal-size frittatas that you can grab for breakfast on the go. You can keep them on hand in your fridge or freezer throughout the week. And then on your meal prep day – bake a batch, wrap them up and store them in the freezer.

They are naturally gluten free, paleo, low carb, keto friendly and easy to make. And you can make them ahead of time to have in the fridge for a quick breakfast or lunch!

And you’ll have no excuse to leave your house without having breakfast. Paleo egg cups are not only delicious, but they also filling and help keep you satisfied all morning. Plus, they are also easy to make and you can customize them however you like.

EASY EGG MUFFIN VARIATIONS:

You can find all our favorite breakfast egg muffin recipes here:

1. Broccoli and Cheese Egg Muffins
2. Buffalo Chicken Egg Muffins – Whole30 / Paleo
3. Ham and Cheese Egg Muffins
4. Jalapeno Popper Egg Muffins
5. Kimchi Egg Muffins
6. Bacon Egg Muffins
7. Sun-Dried Tomato and Spinach Egg Muffins
8. Healthy Egg Muffins with Tomato & 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 Egg Muffins with Cheese sort of remind me of mini personal-size frittatas and egg omelettes. They are perfect to keep on hand in your fridge or freezer throughout the week.

You can make this egg muffin recipe on your meal prep day, wrap them up and store them in the freezer.

When you’re ready to serve, grab one of these breakfast muffin s(or two) and give it a quick reheat and you’re set to go!

The best part about these mini omelettes? They are full of protein and super easy to customize with any toppings or add-ins you like.

These healthy egg muffins with spinach are also low carb and ketogenic friendly and perfect for breakfast on the go.

INGREDIENTS YOU NEED TO MAKE SPINACH EGG MUFFINS:

• eggs
• cooked and crumbled Whole30 compliant bacon
• salt
• black pepper
• garlic powder
• dried basil
• chopped spinach
• grated Parmesan cheese

HOW TO MAKE SPINACH EGG MUFFINS WITH CHEESE:

Start off by whisking together your eggs in a 4-cup measuring cup or a mixing bowl and seasoning them with salt, pepper and your favorite seasonings. We use garlic powder and dried basil here.

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.

HELPFUL TIPS TO MAKE THE BEST 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.

HOW TO STORE EGG MUFFINS:

For an easy breakfast meal prep recipe, make a batch of egg muffins and store them fridge in a large zip-lock bag or an air-tight container for up to 4 days.

CAN YOU FREEZE EGG MUFFINS?

Yes! If you’re wondering how to freeze egg muffins, you would place them in a large zip-lock freezer bag or an air-tight container. You can store egg cups in the freezer for up to 3 months.

HOW TO REHEAT EGG MUFFINS:

To reheat egg muffins in the morning, simply take an egg muffin from the fridge or freezer. Place on a plate and reheat in the microwave on high for about 30 seconds.

You can also reheat the egg muffins in the air fryer or your oven at 375 F for about 5 minutes.

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

5 from 23 votes

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Spinach Egg Muffins with Cheese

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Spinach Egg Muffins with Cheese 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.

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast egg muffins, breakfast muffins, cheese, egg muffins, eggs, healthy smoothie recipe spinach, keto, low carb

Servings: 12 egg muffins

Calories: 107 kcal

Author: Kelly

Ingredients

• 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

Instructions

1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
3. Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
4. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Nutrition Facts

Spinach Egg Muffins with Cheese

Amount Per Serving (1 g)

Calories 107 Calories from Fat 63

% Daily Value*

Fat 7g11%

Carbohydrates 1g0%

Protein 9g18%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.