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Easy Make-Ahead Egg Muffin Cups with Spinach and Cheese

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These easy make-ahead egg muffin cups with spinach and cheese are the perfect solution for busy mornings. Made with simple ingredients, they’re quick to prepare, delicious, and can be stored in the fridge or freezer for a grab-and-go breakfast.

Ingredients

Scale
  • 8 large eggs (room temperature if possible)
  • 1/4 cup milk (whole milk, 2%, or unsweetened almond milk)
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or Mexican blend)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Optional: 1/4 teaspoon garlic powder
  • Optional: 2 tablespoons chopped green onions

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Generously grease a 12-cup standard muffin tin with non-stick spray or line with silicone muffin cups.
  2. Wash and roughly chop 1 cup of fresh spinach.
  3. In a large mixing bowl, crack 8 large eggs. Add 1/4 cup milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic powder if using. Whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy.
  4. Fold in the chopped spinach and 1/2 cup shredded cheese until evenly distributed.
  5. Using a ladle or 1/4-cup measure, divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 15-18 minutes, until the egg cups are set around the edges and slightly puffed. The centers should still look slightly jiggly when you gently shake the pan.
  7. Remove the muffin tin from the oven and let it rest on a cooling rack for 5 minutes. Run a thin knife or silicone spatula around the edges of each cup to loosen them, then carefully lift them out and transfer to the cooling rack.
  8. Serve warm, or let cool completely before storing in an airtight container in the refrigerator for up to 5 days.

Notes

Grease the pan generously to prevent sticking. Silicone liners work best for easy release. Let the egg cups rest in the pan for 5 minutes before removing. For frozen spinach, thaw completely and squeeze out all excess moisture. The egg cups can be frozen for up to 3 months; reheat from frozen for 45-60 seconds in the microwave.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, spinach and cheese egg cups, easy breakfast recipe, meal prep breakfast

Find it online: https://lumalunch.com/easy-make-ahead-egg-muffin-cups-with-spinach-and-cheese/