Hey there! Today, I’m sharing one of my absolute favorite breakfast recipes — Spinach & Cheese Egg Muffins. These morning muffins are a lifesaver for our busy family, especially on weekdays when everyone’s rushing out the door. Packed with tasty cheddar cheese and nutritious spinach, they are the perfect grab-and-go meal for busy Manhattan mornings. I’ve found myself making a batch every Sunday to get us through the week, and they’re just as delightful for brunch get-togethers. If you love this, you’ll definitely want to check out our Delicious Baked Cottage Cheese Eggs for a Wholesome Breakfast .
Why you’ll love this recipe
These Spinach & Cheese Egg Muffins are a hit with both kids and adults alike. Not only are they deliciously cheesy, but they also sneak in some leafy greens which makes this mom heart happy. They’re quick to prepare, keeping kitchen time minimal, and they store beautifully which makes for easy reheating during the week. Plus, the combination of crispy bacon and creamy cheddar is simply irresistible!
Ingredients
- 6 to 8 strips bacon, chopped
- ½ large onion, chopped
- 1 ½ cups cheddar cheese, shredded
- 2 to 3 cups spinach
- 12 large eggs
Step-by-step instructions
1. Prepare the oven and pan
Preheat oven to 350°F.
Spray a muffin pan with cooking spray.
2. Mix eggs and cheese
Whisk eggs in a large bowl until frothy.
Stir in shredded cheese.
Set aside.
3. Cook the filling
Cook bacon and onion in a pan over medium heat for about 10 minutes.
Add spinach and cook 3 more minutes, until wilted.
Let cool for 5 minutes.
4. Combine
Mix the cooked spinach mixture into the egg mixture.
5. Bake
Spoon mixture into muffin cups, without overfilling.
Bake for about 15 minutes.
6. Cool and serve
Let cool for 5 minutes.
Loosen with a knife and remove from pan.
Serve warm.
Recipe tips & variations
For a spicy kick, you can sprinkle in some chili flakes or add a dash of hot sauce to the egg mixture. If you’re on team veggie, feel free to skip the bacon and pack in more of your favorite vegetables like bell peppers or mushrooms.
Storage & reheating
If you have leftovers, store them in an airtight container in the fridge. They’ll stay fresh for up to 4 days. To reheat, simply pop them in the microwave for about 20-30 seconds, and they’ll be as good as new. For a crisper bite, you can reheat them in the oven at 350°F for about 10 minutes.
FAQs
Can I make these in advance?
Absolutely! You can prepare them on Sunday and they’re good for the week. Just refrigerate and reheat as needed.
Are there any other cheese options I can use?
Yes, of course! Feel free to try them with feta or mozzarella if you want a different flavor profile.
Can these muffins be frozen?
Yes, they freeze well. Just let them cool completely, wrap individually, and freeze. Defrost in the fridge overnight and reheat as you like.
Recipes you may like
- Pumpkin Cream Cheese Muffins , perfect for the fall season with a hint of sweetness.
- Air Fryer Egg and Cheese Toast , a crispy and cheesy delight.
- Delicious Baked Cottage Cheese Eggs for a Wholesome Breakfast , for a protein-packed start to your day.
These Spinach & Cheese Egg Muffins are a breeze to whip up and are always a crowd-pleaser. Whether it’s for breakfast on-the-go or a cozy brunch at home, they’re sure to become a staple in your kitchen too. Enjoy!
Print
Spinach & Cheese Egg Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian, Low Carb
Description
Deliciously cheesy Spinach & Cheese Egg Muffins packed with spinach for a nutritious breakfast.
Ingredients
- 6 to 8 strips bacon, chopped
- 1/2 large onion, chopped
- 1 1/2 cups cheddar cheese, shredded
- 2 to 3 cups spinach
- 12 large eggs
Instructions
- Preheat your oven to 350°F and spray a muffin pan with cooking spray. Set the pan aside for later.
- In a large bowl, whisk the eggs until they’re nice and frothy.
- Stir in the shredded cheese until combined. Put this mixture aside for now.
- Grab a frying pan and on medium heat, cook your chopped bacon and onion for about 10 minutes. Once that’s sizzling and smelling amazing, toss in the spinach, stirring for another 3 minutes until it’s wilted. After cooking, let the mixture cool for about 5 minutes.
- Combine the spinach mixture with the egg mixture, stirring thoroughly.
- Carefully ladle the mixture into the prepared muffin pan, mindful not to overfill each cup. Bake for about 15 minutes.
- Take them out of the oven and let them cool for around 5 minutes.
- Use a knife to gently glide around each muffin to help remove them. Serve them warm and enjoy!
Notes
- For a spicy kick, you can sprinkle in some chili flakes or add a dash of hot sauce to the egg mixture.
- If you’re on team veggie, feel free to skip the bacon and pack in more of your favorite vegetables like bell peppers or mushrooms.
- If you have leftovers, store them in an airtight container in the fridge. They’ll stay fresh for up to 4 days.
- To reheat, simply pop them in the microwave for about 20-30 seconds, and they’ll be as good as new.
- For a crisper bite, you can reheat them in the oven at 350°F for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg