Breakfast
Spinach and Cheddar Egg Muffins
Baked egg cups you can pull from the fridge all week.
Built by Barron Hansen · Last updated July 2026
Per serving
111
Calories
8g
Fat
9g
Protein
0.7g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
These are the breakfast I make on Sunday so weekday mornings are one less thing to think about. Eggs, a handful of spinach, and sharp cheddar go straight into a muffin tin and bake up into little handheld cups.
They keep for about four days in the fridge and reheat in under a minute. Eat two with your coffee and you are set.
Ingredients
- 6 large eggs
- 2 cups chopped spinach
- 1/2 cup shredded cheddar
- Salt and pepper
- 1/4 tsp garlic powder
- Cooking spray or a little butter for the tin
Instructions
- 1
Heat the oven to 375F and grease 6 wells of a muffin tin well.
- 2
Crack the eggs into a bowl, add salt, pepper, and garlic powder, and whisk until fully blended.
- 3
Wilt the spinach for a minute in a dry pan or the microwave, then squeeze out any water and chop it small.
- 4
Stir the spinach and most of the cheddar into the eggs. Divide the mixture among the wells and top with the rest of the cheese.
- 5
Bake 18 to 22 minutes, until the centers are set and the tops are just golden.
- 6
Cool 5 minutes, then run a knife around each cup to lift them out.
Tips
- Underbake by a minute if you plan to reheat them later, so they do not turn rubbery.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.