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Easy Make-Ahead Spinach and Cheese Egg Muffin Cups

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These easy make-ahead spinach and cheese egg muffin cups are a quick, wholesome, and tasty breakfast option perfect for busy mornings. They combine fluffy eggs, fresh spinach, and melty cheese for a comforting and protein-packed start to your day.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 2 cups fresh spinach, roughly chopped (or thawed and squeezed frozen spinach)
  • 1 cup shredded cheese (sharp cheddar, mozzarella, or a blend)
  • 1/4 cup milk (whole or 2%)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • Olive oil or nonstick spray, to grease the muffin tin
  • Optional add-ins: diced bell peppers, cooked bacon or sausage crumbles, chopped fresh herbs like parsley or chives

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
  2. Rinse fresh spinach and chop roughly. If using frozen spinach, thaw fully and squeeze out excess water.
  3. In a large bowl, crack 6 large eggs and add 1/4 cup (60 ml) milk. Whisk vigorously until smooth and slightly frothy.
  4. Stir in 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning to taste.
  5. Fold in the chopped spinach and 1 cup shredded cheese, ensuring even distribution.
  6. Pour the egg mixture evenly into the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until the egg cups are set and slightly golden on top. Test doneness with a toothpick; it should come out clean.
  8. Let the muffin cups cool in the pan for 5 minutes before loosening edges with a knife or spatula and transferring to a wire rack or plate.
  9. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

Notes

For extra fluffy egg cups, separate the eggs and beat the whites to soft peaks before folding them back in. Avoid overcooking to prevent rubbery texture. Use room temperature eggs for best texture. Squeeze out excess moisture from spinach to avoid soggy muffins. Grease muffin tin well or use silicone liners to prevent sticking. Shredding your own cheese improves melt and flavor.

Nutrition

Keywords: egg muffin cups, spinach egg muffins, make-ahead breakfast, quick breakfast, cheesy egg cups, healthy breakfast, protein-packed breakfast

Find it online: https://elvafood.com/easy-make-ahead-spinach-and-cheese-egg-muffin-cups-recipe-for-quick-breakfasts/