Brunch Egg Muffins with Spinach and Cheese

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

Protein-packed egg muffins with fresh spinach and sharp cheddar. This american-inspired breakfast 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.

★ 4.1 (12 ratings) Prep: 10 min Cook: 22 min Serves 6 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and lightly brush a 6-cup muffin tin with 1 tsp olive oil.
  2. 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.
  3. Step 3: Stir in 1 cup chopped fresh spinach and 1/2 cup shredded sharp cheddar cheese until evenly combined.
  4. Step 4: Pour the egg mixture evenly into the prepared muffin cups, filling about 3/4 full each.
  5. Step 5: Bake in the preheated oven for 20-22 minutes until the egg muffins are set and lightly golden on top.
  6. Step 6: Let cool for 5 minutes before removing from the tin; serve warm or store for a quick homeschool breakfast.

Frequently asked questions

How long does Brunch Egg Muffins with Spinach and Cheese take to make?

Total time is about 32 minutes (10 min prep + 22 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 Brunch Egg Muffins with Spinach and Cheese?

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 Brunch Egg Muffins with Spinach and Cheese?

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 Brunch Egg Muffins with Spinach and Cheese for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Brunch Egg Muffins with Spinach and Cheese?

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.

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