Baked Spinach Chive Egg Muffins
Fluffy egg muffins packed with fresh spinach and chives, perfect for meal prep and high-protein breakfasts. This American-inspired recipe, 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.
Ingredients
- 8 large eggs
- 1 cup chopped fresh spinach
- 2 tbsp finely chopped fresh chives
- 1/2 cup shredded cheddar cheese
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp melted unsalted butter
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with 2 tbsp melted unsalted butter.
- Step 2: Whisk together 8 large eggs, 1/4 tsp kosher salt, and 1/4 tsp black pepper in a large bowl.
- 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.
- Step 4: Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Step 5: Bake for 20-25 minutes until edges are set and centers are just firm when gently pressed.
- Step 6: Let cool in the tin for 5 minutes before removing.
