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Spinach & Cheddar Egg Muffins
Mara ReedRecipehutch Verified AuthorSmall crustless egg muffins with spinach, cheddar, and sweet red pepper. Bake a dozen and warm a couple for an easy breakfast.
These little egg muffins are a useful answer to a morning with very little time. There is no pastry to make, and the filling is just spinach, red pepper, and a handful of sharp cheddar. Two make a light breakfast, with toast or fruit alongside if you want more.
Cooking the vegetables first matters. It softens the pepper and removes water from the spinach, keeping the finished eggs tender instead of watery. Give the tin a thorough coating of oil so the muffins lift out cleanly.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 6.
Ingredients
Method
- 01
Heat a conventional oven to 350°F (180°C). Brush a standard nonstick 12-cup muffin tin thoroughly with 2 teaspoons of the oil, including the upper edges. Use silicone liners if your tin tends to stick; ordinary paper liners cling to baked egg.
- 02
Heat the remaining teaspoon oil in a skillet over medium heat. Cook the diced pepper for 3–4 minutes, until beginning to soften. Add the spinach and stir for 1–2 minutes, until wilted and any liquid has evaporated. Spread on a plate to cool for a few minutes.
- 03
Whisk the eggs, milk, salt, and pepper in a bowl until the whites and yolks are blended. Stir in the cheddar and cooled vegetables. Divide evenly among the prepared cups, stirring the mixture between pours so the vegetables do not settle. Leave a little space at the top of each cup.
- 04
Bake for 18–23 minutes, until the centers are set and a thermometer inserted into a center muffin reads 160°F (71°C). They will puff in the oven and settle as they cool. Rest in the tin for 5 minutes, then loosen the edges with a silicone spatula and lift out. Makes 12 egg muffins, or 6 servings of 2.
- 05
Refrigerate within 2 hours in a covered container for up to 4 days, or freeze for up to 2 months. Thaw frozen portions in the refrigerator. Reheat gently in the microwave, covered, in short bursts until the center reaches 165°F (74°C). Avoid overcooking, which makes the eggs rubbery.
Published on 2026-10-22.