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Kid-Approved Make-Ahead Egg and Spinach Breakfast Muffins

egg and spinach breakfast muffins - featured image
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These easy, make-ahead egg muffins are packed with spinach and cheese, perfect for busy mornings. Crack eggs directly into the muffin tin for tender, never-rubbery results that kids love.

Ingredients

Scale
  • 8 large eggs
  • 1 cup fresh spinach, roughly chopped
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Optional: 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare your muffin tin by generously spraying each cup with non-stick cooking spray or greasing with butter.
  3. Chop the spinach into small pieces, about the size of a nickel.
  4. Crack one egg directly into each muffin cup.
  5. Sprinkle a small handful of chopped spinach and about 2 teaspoons of shredded cheddar cheese into each cup.
  6. In a small bowl, whisk together the milk, salt, and pepper.
  7. Pour about 1 teaspoon of the milk mixture over each cup.
  8. Stir each cup individually with a fork until the yolk is broken and ingredients are combined, about 10 seconds per cup.
  9. If using, sprinkle a pinch of Parmesan cheese on top of each muffin.
  10. Bake for 15-18 minutes, until puffed and golden around the edges and centers are just set.
  11. Cool in the tin for 5 minutes, then run a spatula around the edges to loosen and remove.
  12. Serve warm or let cool completely before storing.

Notes

Do not over-mix the eggs to avoid rubbery texture. Use room temperature ingredients for best results. Do not overfill cups; fill about three-quarters full. Check bake time early as ovens vary. Let muffins cool completely before storing to prevent sogginess.

Nutrition

Keywords: egg muffins, breakfast muffins, make-ahead breakfast, spinach egg muffins, kid-friendly breakfast, healthy breakfast, low-carb breakfast, gluten-free breakfast

Find it online: https://oracooks.com/kid-approved-make-ahead-egg-and-spinach-breakfast-muffins/