Egg Muffin Cups with Spinach
These savory Egg Muffin Cups with Spinach are a delicious and nutritious option perfect for busy mornings or a quick snack, made with fresh spinach, eggs, and cheese.
Ingredients
For the muffins
- 6 large eggs Rich and packed with protein
- 2 cups fresh spinach Vibrant and tender, chopped finely
- 1/4 cup milk Whole or low-fat, creamy and smooth
- 1 cup shredded cheese Cheddar or feta, aromatic and melty
- 1/2 tsp salt Enhances all the flavors
- 1/4 tsp black pepper Adds a subtle kick
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Grease a muffin tin with nonstick spray or use silicone liners.
- In a large bowl, whisk together the eggs and milk until frothy.
- Chop the spinach and fold it into the egg mixture along with the salt and pepper.
- Stir in the shredded cheese, blending it into the mixture.
- Pour the mixture into the muffin cups, filling each about three-quarters full.
Cooking
- Bake for 20-25 minutes until puffed up and golden brown.
- Let cool for a moment before serving.
Notes
For best results, chop the spinach finely, use fresh ingredients, and if using silicone liners, ensure they are well-greased. These muffin cups can be made ahead of time and stored in the fridge for 4-5 days or frozen.