Description
Easy, protein-packed breakfast cups made with fresh spinach, eggs, cheese, and simple seasonings, baked in a muffin tin for a quick grab-and-go meal.
Ingredients
Scale
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp olive oil or non-stick spray (for greasing)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
- In a large bowl, whisk the eggs with milk, salt, pepper, and garlic powder.
- Stir in the chopped spinach and shredded cheese.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes or until the eggs are fully set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin and serving.
Notes
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Customize with add-ins like diced bell peppers, mushrooms, or cooked turkey bacon.
- Use silicone muffin liners for easiest removal.
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 0g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg