Baked Spinach and Cheddar Egg Muffins
Fluffy egg muffins packed with fresh spinach and sharp cheddar cheese, ideal for a quick keto breakfast. This american-inspired keto (low carb) ready in about 35 minutes pairs large eggs, chopped fresh spinach, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1 cup, chopped fresh spinach
- 1/2 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with 1 tbsp olive oil.
- Step 2: Whisk 6 large eggs with 1/4 tsp salt and 1/8 tsp black pepper until fully combined.
- Step 3: Stir in 1 cup chopped fresh spinach and 1/2 cup shredded cheddar cheese, mixing until evenly distributed.
- Step 4: Divide the mixture evenly among the greased muffin cups, filling each about 3/4 full.
- Step 5: Bake for 18-20 minutes until set and lightly golden around the edges, then let cool for 5 minutes before removing from the pan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Spinach and Cheddar Egg Muffins take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Spinach and Cheddar Egg Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Baked Spinach and Cheddar Egg Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Spinach and Cheddar Egg Muffins for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Spinach and Cheddar Egg Muffins low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
