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Easy Make-Ahead Cheddar Spinach Egg Muffins

cheddar spinach egg muffins - featured image
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These easy make-ahead cheddar spinach egg muffins are a quick, nutritious, and delicious breakfast option that can be prepared in advance and enjoyed throughout the week.

Ingredients

Scale
  • 10 large eggs, room temperature
  • 1 cup fresh spinach, chopped (about 1 packed cup)
  • 1 cup sharp cheddar cheese, shredded (about 4 ounces)
  • 1/4 cup milk (whole or 2%, or dairy-free alternatives like almond or oat milk)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or non-stick spray (to grease the muffin tin)
  • Optional: pinch of red pepper flakes
  • Optional: fresh herbs like chives or parsley, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin with olive oil or non-stick spray.
  2. Wash and finely chop about 1 cup of fresh spinach. If using kale, remove stems and chop finely.
  3. In a large mixing bowl, crack 10 large eggs and add 1/4 cup milk. Whisk until uniform 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. Add a pinch of red pepper flakes if desired.
  5. Add the chopped spinach and 1 cup shredded sharp cheddar cheese to the egg mixture. Mix gently but thoroughly.
  6. Pour the egg mixture evenly into 12 muffin cups, filling each about three-quarters full.
  7. Bake for 20-22 minutes until muffins puff up and turn light golden brown. Test doneness with a toothpick; it should come out clean.
  8. Let muffins cool in the tin for about 5 minutes, then run a knife around edges and transfer to a wire rack to cool completely.
  9. Enjoy warm or cool completely before storing. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Notes

Do not overfill muffin cups to prevent spilling. Use room temperature eggs for fluffier texture. If using frozen spinach, thaw and squeeze out excess water. Tent muffins with foil if browning too quickly. Let muffins cool before removing from tin to avoid breakage. Silicone molds can be used for easier removal and freezing.

Nutrition

Keywords: egg muffins, breakfast, make-ahead, cheddar, spinach, quick breakfast, meal prep, healthy breakfast, low-carb, gluten-free

Find it online: https://daintydine.com/easy-make-ahead-cheddar-spinach-egg-muffins-recipe-for-quick-breakfasts/