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Easy Make-Ahead Egg Muffin Cups with Spinach and Cheddar

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These egg muffin cups are a quick, make-ahead breakfast option featuring fluffy eggs, fresh spinach, and sharp cheddar cheese. Perfect for busy mornings, they reheat well and are customizable to your taste.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 cup fresh spinach, roughly chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup milk (whole or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder or onion powder (optional)
  • Olive oil or non-stick cooking spray for greasing muffin tin
  • Optional add-ins: diced cooked bacon, chopped bell peppers, mushrooms

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin generously with olive oil or non-stick spray to avoid sticking.
  2. Roughly chop about 1 cup (30g) of fresh spinach. If using frozen, thaw and squeeze to remove excess moisture. Set aside.
  3. In a medium bowl, crack 8 large eggs (about 400g), add 1/4 cup (60 ml) milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional garlic or onion powder. Whisk until the mixture is smooth and slightly frothy, about 1-2 minutes.
  4. Gently fold in the chopped spinach and 1 cup (100g) shredded sharp cheddar cheese. Be careful not to overmix; you want the spinach evenly distributed but not crushed.
  5. Pour the egg mixture evenly into the 12 muffin cups, filling each about 3/4 full (about 1/4 cup or 60 ml per cup).
  6. Place the muffin tin in the oven and bake for 18–22 minutes until the cups puff up slightly and turn golden around the edges. A toothpick inserted in the center should come out clean.
  7. Let the egg muffin cups cool in the pan for 5 minutes before gently running a knife around the edges to loosen them. Transfer to a wire rack or plate.
  8. Store leftovers in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 2 months.

Notes

Use room temperature eggs for even cooking. Thaw and squeeze frozen spinach well to avoid soggy muffins. Gently fold spinach and cheese to keep muffins fluffy. If muffins appear wet after baking, add 2-3 extra minutes in the oven. Grease muffin tin generously to prevent sticking.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, spinach and cheddar, quick breakfast, meal prep, healthy breakfast, gluten-free breakfast

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