Spinach Egg Muffins
Spinach Egg Muffins are a great breakfast option. They are high in protein and can be customized to include vegetables and other healthy ingredients. They are easy to make ahead of time and can be stored in the refrigerator for a quick and convenient breakfast on busy mornings. Additionally, they are a portable breakfast option that can be eaten on the go.
Tips for making great egg muffins
- Use non-stick muffin tins or silicone muffin cups to prevent sticking.
- Whisk eggs well and season them with salt and pepper, and any other desired spices before pouring them into the muffin cups.
- Add in your desired mix-ins such as cheese, veggies, or cooked meats.
- Let them cool for a few minutes before removing them from the muffin tins.
- Store them in an airtight container in the fridge for up to 4 days or freeze them for longer storage.
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Ingredients
- Olive oil
- Onion: chopped
- Cooked ham: You can use deli ham. Cut them into thin strips or chopped or diced.
- Spinach: Use baby spinach and roughly chopped.
- Large eggs
- Milk: whole milk
- Parmesan cheese or any of your desired cheese
- Salt and pepper to taste
How To Make Spinach Egg Muffins
- Heat the skillet with oil. Add the onion and saute for a minute or until tender.
- Add the ham and spinach, and cook until the spinach is wilted. Remove from the heat and cool for at least 5 minutes.
- Meantime, in a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
- Stir in the spinach and ham mixture.
- Preheat the oven to 375ºF. Grease a muffin tin or line it with muffin cups.
- Pour the egg mixture into the muffin cups, filling each cup about 2/3 full.
- Bak for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Let cool for a few minutes before serving.
Recommended recipes
Spinach Egg Muffins
Equipment
- Muffin tin
- Mixing bowl
- Retractable ice cream scoop
- Skillet
- Spatula
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1/2 cup cooked ham, chopped
- 1 cup chopped spinach
- 8 large eggs
- 1/4 cup milk finely chopped
- 1/4 cup Parmesan cheese
- 1/2 teaspoon sea salt deseed, diced
- 1/4 teaspoon black pepper cooked, crispy, chopped
Instructions
- Heat a skillet with oil. Add the onion, and saute for a minute or until tender. Add the spinach and ham, and cook until the spinach is wilted. Remove from the heat and cool for 5 minutes.
- Meantime, in a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper. Stir in the cooled spinach and ham mixture. Preheat the oven to 375º. Grease a muffin tin or line it with muffin cups.
- Pour the egg mixture into the muffin cups, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Let cool for a few minutes before serving.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…