Spinach and Cheese Egg Muffins
These oven-baked egg muffins have finely chopped spinach throughout, Parmesan on top, and softly set centers. A little whole-wheat flour helps them hold together when split, but they remain egg muffins, not bread muffins. Dry the spinach well and stir the batter as you portion it so each muffin gets an even share of the green flecks. Serve one warm and split open with softened butter.
Makes about 8 muffins. Allow about 45 to 50 minutes, including 5 minutes of cooling.
Ingredients for Spinach and Cheese Egg Muffins
- Nonstick cooking spray, for 8 standard muffin wells
- 2 packed cups fresh spinach before chopping (about 60g), well dried
- 1/2 cup finely grated Parmesan (about 45g), divided
- 1/3 cup whole-wheat flour (about 40g)
- 1/4 cup milk
- 6 large eggs
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons softened butter, for one split muffin
How to Bake Spinach and Cheese Egg Muffins
- Preheat and grease: Fully preheat the oven to 350°F (175°C). Thoroughly spray the bottoms and sides of 8 wells in a standard muffin pan.
- Prepare the spinach: Chop the dried spinach into small flecks rather than large leaf pieces. Set aside about 1 tablespoon of the Parmesan for the tops.
- Mix the batter: Whisk the flour into the milk until no dry flour remains. Whisk in the eggs, salt, and pepper, then fold in the spinach and remaining Parmesan.
- Fill the pan: Stir the batter and divide it evenly among the greased wells. Stir between scoops if the spinach settles. Fill each well about halfway to two-thirds full; if there is extra batter, grease another well rather than filling the others to the rim. Sprinkle the reserved Parmesan on top.
- Bake until set: Bake uncovered, starting to check at 22 minutes. The muffins will usually take 25 to 30 minutes. They are done when the tops are gently puffed and lightly golden, the centers show no liquid egg, and a knife inserted into a center comes out without wet egg batter. If the centers are still wet, bake for a few more minutes and check again.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then loosen and lift them out. Split one warm muffin and spread the softened butter on its cut surfaces just before serving.
Why Dry and Finely Chop the Spinach?
Small pieces of spinach spread through the batter instead of forming large leafy pockets. Drying the leaves after washing keeps excess water out of the muffins. The fresh spinach does not need to be cooked first.
What Does the Flour Do?
The modest amount of whole-wheat flour gives these egg muffins enough structure to split while leaving their centers softer than a bread muffin. For a flour-free version, omit it and expect a softer, more egg-cup-like result. The baking time may change, so check that the centers are set. Cheddar or feta can replace the Parmesan, though the flavor and appearance will change.
Serving Ideas
Serve the muffins warm with fruit, or add crispy sweet potato hash browns for a fuller breakfast. For a larger breakfast cooked in one dish, try this sausage egg and cheese breakfast casserole.
How to Store and Reheat
Cool the muffins completely before sealing them in an airtight container. Refrigerate and use or freeze within 4 days. A paper towel in the container can help absorb condensation.
Freeze cooled muffins for up to 1 month and thaw overnight in the refrigerator. Reheat refrigerated or thawed muffins gently in the microwave, checking frequently because microwave power varies. Split and butter a muffin after reheating.
Nutrition
Serving size: 1 muffin. Approximate nutrition per muffin, averaged across 8 muffins and including the 2 teaspoons of serving butter: 115 calories, 8g protein, 7g fat, and 5g carbohydrates. Approximate values per 100g of finished muffins: 190 calories, 13g protein, 12g fat, and 8g carbohydrates. The buttered muffin will contain more calories and fat than an unbuttered one.
Equipment
- Standard muffin pan
- Mixing bowl
- Whisk
- Knife
Ingredients
- Nonstick cooking spray, for 8 standard muffin wells
- 2 packed cups fresh spinach before chopping (about 60 g), well dried
- 1/2 cup finely grated Parmesan (about 45 g), divided
- 1/3 cup whole-wheat flour (about 40 g)
- 1/4 cup milk
- 6 large eggs
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons softened butter, for serving with one split muffin
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly spray the bottoms and sides of 8 wells in a standard muffin pan.
- Finely chop the dried spinach into small flecks. Set aside about 1 tablespoon of the Parmesan for topping.
- Whisk the flour into the milk until no dry flour remains.
- Whisk in the eggs, salt, and pepper, then fold in the spinach and remaining Parmesan.
- Stir the batter and divide it evenly among the greased muffin wells, stirring between scoops if the spinach settles. Fill each well about halfway to two-thirds full; grease another well if there is extra batter.
- Sprinkle the reserved Parmesan over the tops.
- Bake uncovered, checking at 22 minutes. Bake for about 25 to 30 minutes total, until the tops are gently puffed and lightly golden, the centers show no liquid egg, and a knife inserted into a center comes out without wet batter. If needed, bake a few minutes longer and check again.
- Cool the muffins in the pan for 5 minutes, then loosen and lift them out. Split one warm muffin and spread softened butter on the cut surfaces before serving.
Tips
- Dry the spinach well after washing to keep excess water out of the muffins.
- Chop the spinach into small flecks so it distributes evenly through the batter.
- Stir the batter between scoops if the spinach settles.
- Do not fill the muffin wells to the rim; use another greased well if needed.
Variations
- Flour-Free Egg Muffins: Omit the whole-wheat flour for a softer, more egg-cup-like texture; check the centers for doneness as the baking time may change.
- Cheddar or Feta Egg Muffins: Replace the Parmesan with cheddar or feta; the flavor and appearance will change.