Ingredients
6 large eggs
1/2 cup shredded cheddar cheese
1/4 cup crumbled feta or goat cheese (optional)
1 cup chopped fresh spinach
1/4 cup milk or heavy cream
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 tbsp chopped green onion (optional)
Instructions
Preheat oven to 375°F (190°C).
Lightly grease a muffin tin or line with paper liners.
In a mixing bowl, whisk the eggs, milk, salt, pepper, and garlic powder until well combined.
Stir in chopped spinach, cheddar cheese, and green onions.
Divide the mixture evenly among muffin cups, filling each about 3/4 full.
Top with crumbled feta or goat cheese if using.
Bake for 18–22 minutes, or until muffins are set and tops are golden.
Let cool for 5 minutes before removing from the tin. Serve warm or refrigerate for meal prep.
Notes
Swap spinach for kale or chopped bell peppers for variety.
Use dairy-free cheese and milk for a plant-based version.
Muffins can be frozen for up to 2 months reheat from frozen in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Meal Prep
- Method: Bakied
- Cuisine: American