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Egg Muffins With Spinach & Cheese - A Quick, Satisfying Make-Ahead Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 cup packed fresh baby spinach, chopped
  • 3/4 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 1/4 cup finely diced onion (optional, but recommended)
  • 1 small bell pepper, finely diced (any color)
  • 1–2 cloves garlic, minced (optional)
  • 2 tablespoons grated Parmesan (optional, for extra savory flavor)
  • 2 tablespoons chopped fresh herbs (chives, parsley, or basil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika or chili flakes (optional, for a little kick)
  • 1–2 tablespoons olive oil or butter (for sautéing)
  • Nonstick cooking spray or extra oil for the muffin tin

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil. This helps prevent sticking.
  2. Sauté the veggies: Warm the oil or butter in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic and chopped spinach; cook 1–2 minutes until the spinach wilts. Remove from heat and cool slightly.
  3. Whisk the eggs: In a large bowl, whisk the eggs with milk, salt, pepper, and smoked paprika or chili flakes if using. Whisk until the mixture looks uniform and slightly frothy.
  4. Add cheese and herbs: Stir in the shredded cheese, Parmesan, and fresh herbs. Fold in the cooled veggie mixture.
  5. Fill the tin: Divide the egg mixture evenly among the muffin cups. Aim to fill each cup about 3/4 full to allow room for puffing.
  6. Bake: Place the tin on the middle rack and bake for 16–20 minutes, or until the centers are just set and the edges are lightly golden. A toothpick should come out mostly clean.
  7. Cool and release: Let the muffins rest in the pan for 3–5 minutes, then run a thin knife around the edges to loosen. Transfer to a cooling rack.
  8. Serve: Enjoy warm, or let them cool completely for storage. They pair well with hot sauce, salsa, or a side of fruit.