Print

Spinach Egg Muffins with Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tray with silicone liners or grease well with cooking spray.
  2. In a large bowl or measuring cup, whisk the eggs with sea salt and black pepper until well combined.
  3. Add garlic powder and dried basil, whisking again to incorporate.
  4. Stir in the chopped spinach and grated Parmesan cheese.
  5. Divide the egg mixture evenly into the muffin cups, filling each about two-thirds full.
  6. Sprinkle a little extra Parmesan on top if desired.
  7. Bake for 12–15 minutes, or until the egg muffins are set and lightly golden at the edges.
  8. 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.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-egg-muffins-with-cheese/