Breakfast spinach egg muffins

Breakfast egg muffin cups are a lifesaver for anyone in need of a quick, simple breakfast on the go. They take the stress out of busy mornings so that you start your day right.

Egg muffins are also great as an affordable, healthy, filling, savory breakfast.

If you are on a low-carb or high-protein diet, adding egg muffins to your meal plan will help you hit those protein macro numbers fast without worrying about too many calories.

There are several ways to prepare these delicious egg bites, but our current focus is spinach egg muffins.

Breakfast egg muffin variations

For low-fat egg muffins, use a 1:1 ratio—one egg white for every whole egg.

Other veggies you can use for breakfast egg muffin cups include spinach, tomatoes, mushrooms, kale, bell peppers, and onions.

If you want more of a treat, add bacon, parmesan, feta, cheddar cheese, or ham. However, since eggs are high in both fat and protein, I do not recommend adding any meat or cheese.

Tips for perfect egg muffins

• For the best texture and to avoid the breakfast muffin cups sticking to the pan, use silicone cups.
• If you don’t have silicone cups, grease the muffin tin with butter, not oil, to prevent the muffins from sticking to the pan.
• If you don’t have muffin tins, use an oven-proof dish and make a large frittata instead.
• Fill a baking pan with boiling water and set it on the shelf below the egg muffin pan. The steam from the boiling water will help prevent the egg muffins from turning rubbery.

How to store egg muffins

Egg muffins can stay fresh for 5 days in an airtight container in the refrigerator or frozen for up to 6 months.

When you are ready to eat the egg cups, reheat them in a microwave for 60-90 seconds.

Before placing them in the microwave, wrap them in a damp paper towel. This helps retain their original texture by preventing them from drying out during reheating.

How to make egg muffins with spinach

Preheat the oven to 350°F or 180°C and line or grease the muffin pan.

Rinse and pat dry spinach and peppers, and chop them into desired sizes.

Over medium heat, heat oil in a nonstick pan.

Add peppers, chives, and spinach and sauté for 5 minutes.

Season with garlic, salt, and pepper. Remove from the stove and set aside to cool.

Crack the eggs into a large bowl. Beat the eggs with a fork or whisk until thoroughly combined.

Add the vegetables to the egg mixture. Using a tablespoon, evenly distribute the mixture into the muffin cups.

Bake for 25-30 minutes.

Remove the egg muffin cups from the oven and let them cool before removing them from the tin.

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