These Spinach Egg Muffins with Cheese make a fast, nourishing, protein-packed breakfast that you can prepare in advance and enjoy all week. They’re light, satisfying, and perfect for busy mornings when you need something wholesome and ready to go.
Why You’ll Love This Recipe
These egg muffins combine fluffy eggs, tender spinach, and savory Parmesan into a portable mini-meal that fits any schedule. They come together in minutes, bake quickly, and can be stored or frozen for convenient grab-and-go breakfasts. The recipe is naturally low carb, suitable for a variety of dietary preferences, and can easily be customized with your favorite vegetables and seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 large eggs
1 to 1 1/2 teaspoons sea salt, or to taste
1/4 to 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
Directions
Preheat the oven to 400°F. Line a 12-cup muffin tray with silicone liners or grease well with cooking spray.
In a large measuring cup or mixing bowl, whisk the eggs with the salt and black pepper.
Add the garlic powder and dried basil, whisking until evenly combined.
Stir in the chopped spinach and grated Parmesan.
Divide the mixture evenly between the muffin cups, filling each about two-thirds full.
Sprinkle a little extra Parmesan on top if desired.
Bake for 12–15 minutes, or until the muffins are set and lightly golden around the edges.
Cool slightly before removing from the muffin pan.
Servings and timing
This recipe makes 12 egg muffins.
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: about 20 minutes
Variations
Add finely chopped bell peppers or onions for extra color and sweetness.
Replace Parmesan with cheddar, mozzarella, or feta for a different flavor profile.
Add herbs such as thyme, parsley, or oregano to switch up the seasoning.
Mix in a few tablespoons of chopped sun-dried tomatoes for a Mediterranean twist.
Add mushrooms or zucchini (finely chopped and lightly sautéed) for additional vegetables.
Storage/Reheating
Store the cooled muffins in an airtight container in the refrigerator for up to 4 days.
To freeze, place them in a freezer-safe container or bag and store for up to 3 months.
To reheat, warm in the microwave for about 30 seconds from the refrigerator or 45–60 seconds from frozen. You may also reheat in the oven or air fryer at 375°F for about 5 minutes.
FAQs
How do I prevent egg muffins from sticking to the pan?
Use silicone liners or grease the muffin pan very well with cooking spray to ensure easy release.
Can I use frozen spinach?
Yes, but thaw it completely and squeeze out excess moisture before mixing it into the eggs.
Can I make these dairy-free?
You can omit the cheese or substitute it with a dairy-free cheese alternative.
Do these egg muffins puff up while baking?
Yes, they rise in the oven and then settle slightly once cooled—this is normal.
Can I add other vegetables?
Absolutely. Just be sure to chop them finely and cook any watery vegetables beforehand to prevent excess moisture.
Are these suitable for meal prep?
Yes, they store and reheat very well, making them ideal for weekly meal prep.
Can I reduce the salt?
You can adjust the salt level to your taste without affecting the texture.
How do I know when the egg muffins are done?
They should look set in the center and no longer jiggle when the pan is gently shaken.
Can I make these without muffin liners?
Yes, but grease the pan generously to avoid sticking.
Can I use egg whites instead of whole eggs?
You can substitute some or all of the whole eggs with egg whites, though the texture will be lighter and less rich.
Conclusion
Spinach Egg Muffins with Cheese offer a simple, nourishing, and versatile breakfast solution for busy mornings. Made with everyday ingredients and ready in just minutes, they are perfect for meal prep and easy to customize with your favorite flavors. Enjoy them fresh from the oven or reheat for a quick, satisfying meal any day of the week.
Spinach Egg Muffins with Cheese are quick, protein-rich breakfast bites made with eggs, spinach, and Parmesan. They’re ideal for meal prep, naturally low carb, and easy to customize with different veggies and cheeses.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Ingredients
10 large eggs
1 to 1 1/2 teaspoons sea salt, or to taste
1/4 to 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
Preheat the oven to 400°F (200°C). Line a 12-cup muffin tray with silicone liners or grease well with cooking spray.
In a large bowl or measuring cup, whisk the eggs with sea salt and black pepper until well combined.
Add garlic powder and dried basil, whisking again to incorporate.
Stir in the chopped spinach and grated Parmesan cheese.
Divide the egg mixture evenly into the muffin cups, filling each about two-thirds full.
Sprinkle a little extra Parmesan on top if desired.
Bake for 12–15 minutes, or until the egg muffins are set and lightly golden at the edges.
Allow to cool slightly before removing from the muffin tray. Serve warm or store for later.
Notes
Use silicone liners or grease pan well to prevent sticking.
Frozen spinach works if well-drained and squeezed of moisture.
Feel free to substitute with your favorite cheeses or add more veggies.
These muffins puff while baking but settle as they cool—this is normal.
Perfect for freezing and reheating for quick breakfasts all week.
