Brunch Egg Muffins with Spinach and Cheese
Protein-packed egg muffins with fresh spinach and sharp cheddar. This American-inspired recipe, ready in about 32 minutes, combines large eggs, fresh spinach, sharp cheddar cheese 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 6, 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
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup whole milk milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
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 350°F and lightly brush a 6-cup muffin tin with 1 tsp olive oil.
- Step 2: In a large bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and slightly frothy.
- Step 3: Stir in 1 cup chopped fresh spinach and 1/2 cup shredded sharp cheddar cheese until evenly combined.
- Step 4: Pour the egg mixture evenly into the prepared muffin cups, filling about 3/4 full each.
- Step 5: Bake in the preheated oven for 20-22 minutes until the egg muffins are set and lightly golden on top.
- Step 6: Let cool for 5 minutes before removing from the tin; serve warm or store for a quick homeschool breakfast.
