Can Spinach Egg Muffins Be Made Ahead of Time?

Yes, they’re perfect for making ahead. Bake them fully, allow them to cool, and store them in the fridge or freezer until ready to eat.

How Long Do Egg Muffins Last?

When refrigerated, they last up to four days. Frozen muffins last up to two months when stored properly.

Can I Use Egg Whites Only?

You can use egg whites, but the texture will be firmer and less rich. If using only whites, adding a little extra milk helps improve softness.

How Do I Keep Egg Muffins from Sticking?

Greasing the muffin pan generously is essential. Silicone muffin trays also make removal much easier and require less oil.

Spinach Egg Muffins : Healthy, Easy, and Perfect for Meal Prep

Name: Spinach Egg Muffins : Healthy, Easy, and Perfect for Meal Prep
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 10 large eggs; 1 cup fresh spinach, finely chopped; 1/4 cup milk (or unsweetened almond milk); 1/2 cup shredded cheese (cheddar, feta, or mozzarella); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; Optional: 1/4 cup diced bell peppers or onions

Spinach Egg Muffins : Healthy, Easy, and Perfect for Meal Prep

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Easy baked spinach egg muffins made with eggs, fresh spinach, and simple seasonings, perfect for a healthy make-ahead breakfast or snack.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

10 large eggs
1 cup fresh spinach, finely chopped
1/4 cup milk (or unsweetened almond milk)
1/2 cup shredded cheese (cheddar, feta, or mozzarella)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Optional: 1/4 cup diced bell peppers or onions

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Instructions

Preheat the oven to 375°F and generously grease a 12-cup muffin pan.
In a large bowl, whisk the eggs until fully combined and slightly frothy.
Add milk, salt, pepper, and garlic powder, then whisk again.
Fold in chopped spinach, cheese, and any optional vegetables.
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Bake for 18–22 minutes, until the centers are set and lightly puffed.
Remove from the oven and let cool for 5 minutes before removing from the pan.
Serve warm or allow to cool completely for storage.

Notes

Sauté spinach briefly to remove excess moisture if desired.
Use silicone muffin pans for easier removal.
Egg muffins will deflate slightly as they cool.
Store leftovers in the refrigerator or freezer for meal prep.

Find it online: https://recipeshots.com/spinach-egg-muffins/