Spinach Egg Muffins are a quick, healthy, vegetarian option to add to your breakfast routine. Also a great way to sneak some greens in the morning.
Breakfast is an important part of your morning routine. I’ve been in a rut eating a banana and KIND bar for years. Getting up for work is a struggle for me. I hit snooze at least twice every morning, so preparing a “real” breakfast isn’t easy. If you’ve been following the blog for a while, you may have noticed there are no breakfast recipes. Well, times are changing. We finally got muffin pans for our wedding and apparently, that’s what I was missing to get into the breakfast meal prep mood. Egg muffins are so versatile – great for a brunch party, as part of your morning routine or a special weekend breakfast.
Selling Points of the Egg Muffin
Easy – All cooking skill levels can tackle this. If you can whisk an egg and brown some chopped onions then you’ve got this.
Healthy Option – I love these because they are a healthy breakfast option. Egg gives you some protein and spinach has loads of vitamins. Even just one (along with my ritual banana) is enough to keep me satiated through the morning.
Price – Eggs and cheese are probably a household item but vary in price depending on what you are used to buying. Giant Foods just started carrying cage-free eggs in their store brand and for under $3! Spinach is around $2.99 a bag and you will have some leftover for a lunchtime salad. Overall this recipe is cheaper than a week of Dunkin’ coffee!
- 12 Eggs
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 cup Cheddar Cheese
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Onion (small)
- 3 cups Spinach
- Preheat oven to 350 degrees. In a medium mixing bowl, crack eggs, whisk together and add salt and pepper. In a medium skillet add olive oil and chopped onions. Turn heat to medium and cook about 10 minutes and once translucent, add spinach on top and mix until wilted. Add onions and spinach to egg mixture. Stir well. Add shredded cheese. Mix. Using a 12 cup muffin pan, grease with cooking spray or olive oil. Using a ½ cup measure scoop egg mixture and fill each muffin spot. Make sure to evenly distribute the spinach if it starts to clump up in the bowl. Bake for 13-14 minutes. If they rise out of the pan during baking that’s ok. Let them cool about 15-20 minutes and then remove from pan.