Baked Spinach Chive Egg Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy egg muffins packed with fresh spinach and chives, perfect for meal prep and high-protein breakfasts. This american-inspired breakfast ready in about 40 minutes combines large eggs, fresh spinach, fresh chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 120 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 25 min Serves 12 American cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with 2 tbsp melted unsalted butter.
  2. Step 2: Whisk together 8 large eggs, 1/4 tsp kosher salt, and 1/4 tsp black pepper in a large bowl.
  3. Step 3: Stir in 1 cup chopped fresh spinach, 2 tbsp finely chopped fresh chives, and 1/2 cup shredded cheddar cheese until fully combined.
  4. Step 4: Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Step 5: Bake for 20-25 minutes until edges are set and centers are just firm when gently pressed.
  6. Step 6: Let cool in the tin for 5 minutes before removing.

Frequently asked questions

How long does Baked Spinach Chive Egg Muffins take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Spinach Chive Egg Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Spinach Chive 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 Chive Egg Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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.

What goes well with Baked Spinach Chive Egg Muffins?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes