Spinach Cheese Egg Muffins are loaded with protein and flavor.
They’re hearty and filling.
Easy to make with a few ingredients.
Perfect for meal planning because they keep well in the fridge.
CLICK HERE TO PIN ON PINTEREST.
The ingredients in Spinach Cheese Egg Muffins are:
6 large eggs, 1 cup shredded cheddar cheese, 1/2 cup chopped onions, salt and coarse ground black pepper (pictured together in small bowl), 1/2 tablespoon unsalted butter, and 3/4 cup frozen/thawed spinach (rinsed and thoroughly drained).
COMBINE ALL INGREDIENTS IN ONE BOWL
After cooking onions and rinsing/draining the thawed/frozen spinach, combine all ingredients in one bowl.
Whisk or stir with a spoon until spinach is smooth and mixture is evenly combined.
GREASE MUFFIN TIN WITH VEGETABLE OIL COOKING SPRAY
Vegetable oil is also good. Be sure to coat the bottom and sides of each muffin cup before adding the egg mixture.
Use a large spoon or a measuring cup to pour mixture into each cup.
Place cooled Spinach Cheese Egg Muffins in a freezer bag. Seal tightly. Refrigerate or freeze until ready to use (up to 7 days). Warm in microwave for 30 seconds OR in a preheated 350 degree oven for 5 minutes.
Calories and nutritional information not included with recipes on this site.
A popular online nutritional calculator is myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Spinach Cheese Egg Muffins
- 1/2 cup onions, chopped
- 1/2 tablespoon unsalted butter
- 1 cup frozen spinach, thawed Rinsed and thoroughly drained.
- 6 large eggs
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper or white pepper More or less as preferred.
- 1 cup cheddar cheese, shredded
- vegetable oil cooking spray To grease muffin tin.
- Preheat oven to 350 degrees.
- Melt 1/2 tablespoon of unsalted butter in a small saucepan on top of the stove over low-medium heat.
- Add chopped onions. Stir constantly until semi-translucent.
- Turn heat off. Set onions aside.
- Rinse frozen spinach in a colander. Place rinsed spinach in a clean kitchen towel. Twist the towel tightly to remove all water. Set spinach aside.
- Crack six eggs and drop them into a large bowl.
- Add shredded cheddar cheese, salt and coarse ground black pepper (or white pepper), prepared onions and prepared spinach (drained/thawed).
- Whisk (or stir) together until spinach is smooth and mixture is well combined. Set aside.
- Spray 6-cup muffin tin with vegetable oil cooking spray,
- Use a 1-cup measuring cup to scoop mixture from bowl... and to pour in each muffin cup.
- Try not to overflow the cups. If an overflow happens, scoop it up with a spoon and place in an empty cup or a cup that needs more mixture.
- Bake 12 to 15 minutes. Muffins will rise dramatically while baking. They will deflate dramatically while cooling. Taste not affected.
- Serve hot or warm.
- FREEZER TIP: Place cooled muffins in a freezer bag. Seal tightly. Refrigerate or freeze until ready to use (up to 7 days). Warm in microwave for 30 seconds OR in a preheated 350 degree oven for 5 minutes.