Spinach egg muffins

Here’s a recipe for Spinach Egg Muffins — a healthy, protein-packed, and portable breakfast or snack option.

Spinach Egg Muffins Recipe

Ingredients (makes about 12 muffins)

• 8 large eggs

• 1 cup fresh spinach, chopped (you can also use frozen, just thaw and drain)

• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

• 1/4 cup milk (any kind)

• 1/2 small onion, finely chopped (optional)

• 1 small bell pepper, finely chopped (optional)

• 1-2 cloves garlic, minced (optional)

• Salt and pepper to taste

• Optional extras: cooked bacon, sausage, mushrooms, tomatoes, or herbs like parsley or chives

Equipment Needed

• Muffin tin (12-cup)

• Mixing bowl

• Whisk or fork

• Cooking spray or muffin liners

Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C). Lightly grease your muffin tin with cooking spray or line with silicone muffin liners.

2. Prepare the vegetables:
   Wash and chop the spinach finely. If using onions, bell peppers, or garlic, chop them finely as well. If you want to soften them a bit, you can sauté the onion, pepper, and garlic for 2-3 minutes in a little oil before adding.

3. Whisk the eggs:
   Crack the eggs into a large mixing bowl. Add the milk, salt, and pepper. Whisk well until the mixture is smooth and a bit frothy.

4. Add ingredients:
   Stir in the chopped spinach, cheese, and any other optional ingredients you like.

5. Fill the muffin tin:
   Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full. They will puff up while baking.

6. Bake:
   Place the muffin tin in the preheated oven. Bake for about 18-20 minutes or until the egg muffins are set and lightly golden on top. You can check doneness by inserting a toothpick in the center — it should come out clean.

7. Cool and remove:
   Let the muffins cool in the tin for 5 minutes, then carefully remove them.

Serving and Storage

• Serve: Enjoy warm or at room temperature. They go great with a side of fruit or toast.

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

• Freeze: They freeze well! Store in freezer-safe bags or containers for up to 2 months. Reheat in the microwave for about 30-60 seconds.

Tips for Success

• Whisk the eggs well to incorporate air — it helps muffins puff up nicely.

• Customize with your favorite veggies or protein to keep it interesting.

• Use a toothpick to check if they’re done without overbaking, which can dry them out.

• For dairy-free or vegan versions, you can try using egg substitutes and non-dairy cheese.