Herb-Infused Egg Muffins with Roasted Spinach
Fluffy, protein-packed egg muffins loaded with fresh herbs and roasted spinach, perfect for meal prep. This American-inspired recipe (high-protein), ready in about 35 minutes, combines large eggs, fresh spinach, chives 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 75 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
- 2 cups, chopped fresh spinach
- 1 tbsp, finely chopped chives
- 1 tsp, chopped dill
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. Whisk eggs, salt, and pepper in a bowl until fully combined. Stir in chopped spinach, chives, and dill.
- Step 2: Divide egg mixture evenly among 6 muffin cups, filling each about 3/4 full. Place tin on a baking sheet and bake for 18-20 minutes until set and lightly golden on top.
- Step 3: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for a satisfying breakfast.
