Cheesy Spinach Egg Muffin Mounds

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Savory muffins loaded with hidden spinach and cheddar cheese, designed to please even the pickiest eaters with their golden crust and creamy center. This American-inspired recipe, ready in about 35 minutes, combines large eggs, milk, fresh spinach 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 141 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

• 6 large eggs
• 1/4 cup milk
• 1/2 cup, finely chopped fresh spinach
• 1/2 cup, shredded cheddar cheese
• 1 tbsp olive oil
• pinch salt
• pinch pepper

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and lightly grease a standard 6-cup muffin tin with 1 tbsp olive oil to prevent sticking.
2. Step 2: In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, a pinch of salt, and a pinch of pepper until smooth and slightly frothy.
3. Step 3: Stir 1/2 cup finely chopped fresh spinach and 1/2 cup shredded cheddar cheese into the egg mixture until evenly distributed.
4. Step 4: Divide the mixture evenly among the 6 greased muffin cups, filling each about 3/4 full for a slight dome shape.
5. Step 5: Bake for 18-20 minutes until the edges are golden brown and the centers are set (a toothpick inserted should come out clean).
6. Step 6: Let cool in the tin for 5 minutes before removing to serve warm or at room temperature.