Takeoff Egg Muffins
Portable, protein-rich muffins made with spinach, cheese, and herbs for a breakfast that's ready to go. This American-inspired recipe, ready in about 35 minutes, combines eggs, fresh spinach, shredded 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 150 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 eggs
- 1 cup fresh spinach
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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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. Grease a 6-cup muffin tin with cooking spray.
- Step 2: Whisk 6 eggs in a bowl until smooth. Add 1 cup chopped spinach, 1/2 cup shredded cheddar cheese, 1/4 cup diced bell pepper, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 3: Divide mixture evenly into muffin cups, filling each 3/4 full.
- Step 4: Bake for 20 minutes until set and golden around the edges.
- Step 5: Let cool for 5 minutes before removing from tin.
