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Spinach Cheese Egg Muffins

Posted on February 8, 2022June 4, 2024
Print Recipe

Spinach Cheese Egg Muffins

 

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.

 

 

THE INGREDIENTS

The ingredients in Spinach Cheese Egg Muffins are:

 

Spinach Cheese Egg Muffins Ingredients

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.

Spinach Cheese Egg Muffins

 

 

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.

Muffin Tin Greased

 

Use a large spoon or a measuring cup to pour mixture into each cup.

 

Spinach Cheese Egg Muffins

 

FREEZER TIP

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.

 

 

Spinach Cheese Egg Muffins

 

Enjoy!

 

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A popular online nutritional calculator is myfitnesspal.com. 

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No need to type each ingredient.

Spinach Cheese Egg Muffins
Print Recipe

Spinach Cheese Egg Muffins

Spinach Cheese Egg Muffins are loaded with protein and amazing flavor.ย  These muffins are hearty and VERY filling.ย  Easy to make with a few ingredients.ย  ย Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Dish
Cuisine: American
Keyword: #eggmuffins, #spinach
Servings: 6 muffins
Cost: $10

Ingredients

  • 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.

Instructions

  • 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.

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Welcome!

I’m Bev, self-taught recipe developer and content creator.ย  Welcome to my food and lifestyle blog featuring southern homestyle recipes and life behind the scenes.ย  Read more…ย 

 

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