Cheddar and Spinach Breakfast Muffins with Chives

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

Savory baked muffins packed with sharp cheddar cheese, fresh spinach, and chives for a grab-and-go breakfast. This American-inspired recipe, ready in about 30 minutes, combines all-purpose flour, baking powder, salt 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 180 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.

Prep: 10 min Cook: 20 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
  2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
  3. Step 3: In a separate bowl, beat 2 large eggs with 3/4 cup whole milk and 1/4 cup vegetable oil until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in 1 cup shredded sharp cheddar cheese, 1 cup chopped fresh spinach leaves, and 2 tbsp chopped fresh chives.
  5. Step 5: Spoon batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Step 6: Bake for 18-20 minutes until muffins are golden on top and a toothpick inserted into the center comes out clean. Cool muffins slightly before serving.

Frequently asked questions

How long does Cheddar and Spinach Breakfast Muffins with Chives take to make?

Total time is about 30 minutes (10 min prep + 20 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 Cheddar and Spinach Breakfast Muffins with Chives?

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 Cheddar and Spinach Breakfast Muffins with Chives?

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 Cheddar and Spinach Breakfast Muffins with Chives 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 Cheddar and Spinach Breakfast Muffins with Chives?

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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