Can I make this ahead of time?

Yes. This recipe is forgiving and can be prepared ahead of schedule. Making them in advance often makes serving easier and allows flavors to meld beautifully.

How long do these muffins last in the fridge?

Stored properly, Spinach Egg Muffins can last in the refrigerator for up to a week, making them a great meal-prep option.

Can I freeze these muffins?

Absolutely! They freeze well when wrapped individually. Just remember to reheat them properly so they can regain their delightful texture.

What can I use instead of cheese?

If you prefer a dairy-free option or simply want to reduce the calorie count, you can leave out the cheese altogether. The muffins remain delicious without it.

Spinach Egg Muffins 2026 - Easy Fresh Recipes

Description

Delicious and nutritious Spinach Egg Muffins, perfect for a quick breakfast, light lunch, or snack.

Ingredients

Scale

6 large eggs
1 cup fresh spinach, chopped
1/2 cup bell peppers, diced
1/4 cup onion, diced
1/2 cup shredded cheese (optional)
Salt and pepper, to taste
Cooking spray or olive oil for greasing the muffin tin

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Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk the eggs until well combined.
Add the chopped spinach, diced bell peppers, diced onion, and cheese (if using) to the eggs, mixing gently.
Season the mixture with salt and pepper to taste.
Grease a muffin tin with cooking spray or olive oil.
Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes or until muffins are set and slightly golden on top.
Allow muffins to cool slightly before removing with a butter knife.

Notes

These muffins can be stored in the refrigerator for up to a week or frozen for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 1g
Sodium: 200mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 12g
Cholesterol: 150mg