Herb-Infused Baked Egg Muffins with Spinach and Cheddar

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

Fluffy, protein-packed muffins made with fresh herbs, melted cheddar, and wilted spinach for a satisfying keto breakfast. This american-inspired breakfast (low-carb, high-protein) ready in about 35 minutes combines large eggs, shredded cheddar cheese, 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 178 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.

★ 4.2 (14 ratings) Prep: 15 min Cook: 20 min Serves 6 American cuisine 178 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with olive oil.
  2. Step 2: Whisk 6 large eggs in a bowl until smooth, then stir in 1/2 cup shredded cheddar cheese, 1 cup packed fresh spinach, 2 tbsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Divide the egg mixture evenly among the muffin cups, filling each 3/4 full.
  4. Step 4: Bake for 18-20 minutes until the edges are golden and the center springs back when lightly pressed.

Frequently asked questions

How long does Herb-Infused Baked Egg Muffins with Spinach and Cheddar take to make?

Total time is about 35 minutes (15 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 Herb-Infused Baked Egg Muffins with Spinach and Cheddar?

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 Herb-Infused Baked Egg Muffins with Spinach and Cheddar?

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 Herb-Infused Baked Egg Muffins with Spinach and Cheddar 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.

Is Herb-Infused Baked Egg Muffins with Spinach and Cheddar low-carb?

Yes — this recipe is tagged low-carb, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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