Save I discovered these muffins during a chaotic Monday morning when I needed breakfast that could survive a week of back-to-back meetings. Now they are my Sunday ritual while the coffee brews.
My sister started making these when her kids declared they hated vegetables. She told them they were breakfast cupcakes and suddenly spinach became the best thing ever.
Ingredients
- 8 large eggs: Room temperature eggs whisk up fluffier and incorporate more air for lighter texture
- 1/4 cup milk: Any milk works but whole milk or unsweetened oat milk gives the creamiest result
- 1/2 cup shredded cheddar cheese: Divide this amount so half goes inside and half melts on top for maximum flavor
- 1 cup baby spinach: Chop it slightly larger than you think you should because it shrinks considerably
- 1/2 cup red bell pepper: The sweetness balances the eggs perfectly and adds such beautiful color
- 1/2 cup cherry tomatoes: Quarter them instead of halving so every bite gets tomato without making the muffins soggy
- 1/4 cup red onion: Finely dice this because large onion pieces can overwhelm the delicate egg texture
- 1/2 tsp garlic powder: Powder disperses evenly throughout the eggs better than fresh garlic here
- 1/2 tsp dried oregano: Italian seasoning works perfectly fine if that is what you have in your pantry
- Salt and black pepper: Eggs need proper seasoning so do not be shy with the pepper
Instructions
- Preheat your oven:
- Set it to 350°F and grease your muffin tin really well even if you use silicone liners
- Whisk the base:
- Beat the eggs with milk salt pepper garlic powder and oregano until everything is fully incorporated
- Add the vegetables:
- Gently fold in the spinach bell pepper tomatoes onion and half the cheese until just combined
- Fill the cups:
- Distribute the mixture evenly so each cup is about three quarters full leaving room for them to rise
- Top with cheese:
- Sprinkle the remaining cheese over each muffin because that golden melted top is everything
- Bake until set:
- Cook for 18 to 22 minutes until they are puffy and lightly golden on top
- Cool slightly:
- Let them rest for a few minutes before removing or they might stick even from a well greased pan
Save These became my go-to when I started training for a half marathon and needed real food that did not require morning cooking time.
Make Ahead Magic
I bake a double batch every Sunday and portion them into containers for the entire week. They reheat so well that nobody would guess they were not freshly made.
Freezing Instructions
Freeze them individually on a baking sheet first then transfer to a freezer bag so they do not stick together. This trick changed my meal prep completely.
Customization Ideas
Sometimes I add crumbled cooked bacon or swap the cheddar for feta when I want something different. The base recipe is incredibly forgiving.
- Feta and sun-dried tomatoes make them feel fancy enough for brunch
- Leftover roasted vegetables work perfectly and reduce food waste
- Mini muffin tins turn these into two bite appetizers
Save These little muffins have saved more busy mornings than I can count. Hope they become your backup plan too.
Recipe Questions & Answers
- → Can I use different vegetables in these egg muffins?
Absolutely! Swap in zucchini, mushrooms, broccoli, or your preferred veggies to vary flavors and textures.
- → What type of cheese works best in these muffins?
Cheddar is classic, but feta or other shredded cheeses add unique tastes and melt well.
- → How should I store these egg muffins after baking?
Keep them in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
- → Can I make these muffins dairy-free?
Yes, substitute milk with unsweetened plant-based alternatives and choose dairy-free cheese options.
- → How long do I bake the egg muffins?
Bake at 350°F (175°C) for 18 to 22 minutes until set and lightly golden on top.