An Egg Muffin Cups Recipe that is so easy to make! These spinach egg muffins are the perfect breakfast egg muffins for a quick healthy meal!
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Starting your day off with a healthy, protein packed breakfast is so much easier when you have something already meal prepped.
Enter these spinach egg cups!
We know you are going to love how easy and delicious these egg muffin cups are!
Why we love Egg and Spinach Muffins Recipe
There is a lot to love about these spinach egg muffins. Here are some of the reasons they are a favorite for us:
- Easy to Make – Other than a little time to sauté the veggies, you just need to mix up all the ingredients and bake and these cups are ready in around 30 minutes!
- Perfect for Meal Prep – Everyone loves a delicious and easy meal prep recipe and these are great to bake and then warm up the next few mornings as you are getting your day started!
- So Versatile – There are so many ways you can switch up this recipe based on what you have and your personal preferences. Check the green box below for our recommendations.
Spinach Egg Cups Ingredients
To make these spinach egg cups you’ll need the following:
- olive oil
- bell peppers, onion
- garlic powder, dried parsley, salt + pepper
- cheddar cheese (optional)
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
Is it better to use fresh or frozen spinach for Egg Muffins? It’s best to use fresh spinach for egg muffins. You should lightly saute your spinach for egg muffins before adding them to the batter to avoid excess moisture.
How to make Egg Muffins with Spinach
- Optional but recommended: In a small sauté pan, heat olive oil. Sauté vegetables for 5 minutes until softened. This will make sure you don’t get soggy muffins.
- Whisk together eggs until smooth. Stir in cooked vegetables, spices, and cheese. Pour batter into greased muffin tins (we recommend silicone liners), filling ¾ of the way.
- Bake at 350° for 15-20 minutes.
How long do you cook Egg Muffins in the oven? Egg muffins cook in the oven at 350° for 15-20 minutes. You’ll know they’re finished cooking when the egg muffins are set in the center and no longer jiggly.
SUBSTITUTIONS FOR EGG MUFFIN CUPS
Veggies: Feel free to add more veggies. Other greens or mushrooms would be great in these muffin cups.
Eggs: You can add in egg whites if you’d like a higher protein/lower fat option.
Spices: You can use more or less dried spices. Feel free to mix in whatever spices you like!
Cheddar Cheese: You can skip the cheese from this recipe to make it dairy free. You can also substitute other cheeses. We think pepper jack, Monterey jack, shredded mozzarella would all work well. We don’t recommend using pre shredded or low fat cheese in this recipe as it doesn’t melt as well.
To Make it Lower Carb: Use lower carb vegetables like broccoli or asparagus.
To Make it Lower Calorie: To save calories, you can spray your pan with olive oil instead of pouring it into the pan. You can also use half the amount of cheese or skip the cheese.
WW Points: Will vary depending on the plan you follow. The points for this recipe were calculated as follows: Olive Oil: 3SP, Cheddar Cheese: 8SP = 11 points total for 12 muffins. You can use low fat cheese to save points.
How to Serve Breakfast Egg Muffins
These muffins can be a complete meal in themselves, but here are some of our favorite things to serve with them!
- Bacon – learn How to Cook Crispy Bacon for a perfect side dish
- fruit salad or fresh fruit
- balsamic mushrooms
- make it brunch by serving with Blueberry Baked Oatmeal or Banana Chocolate Protein Muffins
Storing, Freezing, and Reheating Spinach and Egg Muffins
How long can you keep egg muffins in the refrigerator? These egg muffins can stay in the refrigerator for up to 3 days. Anything after that is a potential food safety issue.
Can I freeze Egg Muffin Bites? You can freeze healthy egg muffins, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but it will work! The best way is to wrap eggs in freezer paper and put them in a freezer safe ziploc bag.
Do you freeze Egg Muffins before or after baking? If you are going to freeze spinach egg muffins, cook them completely, allow them to cool, and then freeze them.
How long can Egg Muffins be frozen? Egg muffins can be frozen for up to 3 months.
Spinach Egg Muffin FAQs
The best way to keep egg muffins from getting soggy is to sauté any vegetables you’re going to add to the muffins beforehand. Adding raw vegetables to egg muffins can lead them to be soggy/retain moisture. If you lightly sauté vegetables for 4-5 minutes before adding to egg muffins, it will prevent the muffins from being soggy.
It’s best not to use paper muffin liners when making breakfast egg muffins. Paper muffin liners will stick to the eggs. Silicone muffin liners work great for egg muffins! You can also spray the muffin pan very well before pouring the mixture in.
Egg muffins will always stick to paper cups, there is nothing you can do to prevent this. It’s best to use parchment lined muffin cups or silicone muffin liners are even better. Lightly grease with olive oil to ensure that they don’t stick.
Egg muffins usually will go flat. Especially if they have a lot of vegetables in them. Unfortunately, there is nothing you can do about it! Egg muffins have no structure to them to hold them up.
Other healthy breakfast recipes:
Looking for other easy meals? Check out these 40+ Healthy Breakfast Recipes. Click here to grab our free healthy breakfast cookbook.
Egg Spinach Muffins
- Preheat the oven to 350 degrees.
- Optional but recommended: In a small sauté pan, heat olive oil. Sauté vegetables for 5 minutes until softened. This will make sure the muffins aren't soggy
- Whisk together eggs until smooth. Stir in cooked vegetables, spices and cheese. Pour batter into greased muffin tins (we recommend silicone liners), filling ¾ of the way.
- Bake at 350 for 15-20 minutes.