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Breakfast egg muffins with spinach and cheese are the ultimate grab and go busy weekday meals. Made with just five ingredients in under 30 minutes!
Today I bring you an easy breakfast egg muffin with spinach and cheese recipe that is super delicious and low carb! Loaded with fresh spinach and cheese but of course, you can adjust this recipe to your liking.
Believe it or not, these breakfast egg muffins go wonderfully with some Cheese Garlic Biscuits. You may also turn this into a Homemade Mcgriddle Sandwich. You may add so many different vegetables, cheeses, and meats to this recipe.
However, my absolute favorite is a breakfast egg muffin with spinach and cheese. I prefer adding more spinach than cheese but you may do the opposite if you’re feeling naughty.
These egg muffins are naturally low carb and keto-friendly, so I make these often. Make these ahead of time, refrigerate them and warm them up in the microwave or toaster oven.
Ingredients You’ll Need:
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Eggs
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Whole Milk
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Fresh Spinach
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Cheese
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Salt
How to Make Breakfast Egg Muffins with Spinach and Cheese:
These delicious little egg bites are super easy to make, here’s all you have to do:
- Preheat oven to 350 degrees F.
- Grease your muffin tin with cooking spray and set aside.
- In a large skillet with some oil, cook the spinach for 2-3 minutes over medium heat. Season to taste.
- Combine the eggs, milk, and salt.
- Add about 1 tbsp of spinach to each muffin cup. Pour the egg mixture into the muffin cups, filling them a little over halfway full. You should end up with 6-7 muffins.
- Top them off with cheese and bake for 20 minutes.
I like to add about 1 tbsp of fresh cooked spinach to each muffin but feel free to add more or less. Not a fan of spinach? Add some kale!
I used cheddar cheese and mozzarella cheese cause it’s what I had on hand although, I highly recommend using gruyere cheese!
Breakfast Egg Muffin Recipe Variations:
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Tomato, spinach, and gruyere cheese
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Mushroom and Goat Cheese
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Brocolli, tomatoes, and cheddar cheese
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Ham and cheddar cheese
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Bacon and gruyere cheese
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Ham and spinach
How to Reheat Breakfast Egg Muffins:
You can microwave these breakfast egg muffins for about 25 seconds or you may also use a toaster oven. If you freeze them, let them thaw before microwaving them.
More Breakfast Recipes You’ll Enjoy:
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Lemon Ricotta Pancakes
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Orange Lemon Poppy Seed Muffins
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French Toast
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Scrambled Eggs with Peppers and Onions
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Mango Banana Smoothie
Breakfast Egg Muffins with Spinach and Cheese
Equipment
- Muffin Tin
Ingredients
- 6 eggs
- 1/4 cup whole milk
- 1/4 tsp kosher salt
- 2 cups fresh spinach
- 1 cup cheese
- cooking spray
Instructions
- Preheat oven to 350 degrees F. and grease muffin tin with cooking spray.
- In a large skillet with some oil, cook the spinach for 2-3 minutes and season to taste.
- In a bowl, combine the eggs, milk, and salt.
- Add about 1 tbsp of spinach to each muffin cup. Pour the egg mixture into the muffin cups, filling them a little over halfway full. You should end up with 6-7 muffins.
- Cover the eggs with cheese and bake for 20 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
