Looking for a healthy and delicious breakfast option that's easy to make and packed with nutrients? Look no further than these spinach muffins!
With fresh spinach, creamy Mozzarella cheese, and fluffy eggs, these savory muffins are the perfect way to start your day. Simple ingredients like self-raising flour, whole milk, and extra virgin olive oil are quick and easy to whip up for a weekday breakfast or brunch.
How to Make Spinach Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350ºF and grease a (24)Muffin Baking pan tin with cooking spray. Heat the extra virgin olive oil in a medium nonstick skillet over medium heat, and cook onions until tender, 5 to 7 minutes. Add spinach and cook until wilted, 2 minutes more. Whisk eggs, milk, and ground black pepper in a large bowl. Stir in cooked vegetable mixture, green onions, and mozzarella cheese.
Fold in the sifted self-raising flour until just combined, and the mozzarella cheese. Pour mixture into prepared muffin tin. Bake the Spinach and egg muffins until cooked through and golden, 25 to 30 minutes. Let cool, then store in the fridge in an airtight container until ready to eat. Enjoy!!!
Related Recipes:
- Scrambled eggs
- Fried eggs
- Egg Breakfast Burritos
- Mediterranean Scramble Eggs Stir-Fry
- Sous Vide Egg Bites
📖 Recipe
Easy Spinach and Eggs Muffins
Tools
Ingredients
- 400 g (4 cups) self-raising flour, sifted
- 500 ml (2 cups) whole milk, room temperature
- 4 eggs , room temperature
- 250 g Mozzarella cheese , shredded
- 1 onion , chopped
- 3 tablespoons extra virgin olive oil
- 1 bunch green onions , finely chopped
- 340 g fresh spinach
- ½ teaspoon ground black pepper , to taste
- ¼ teaspoon Kosher salt , to taste
Instructions
- Preheat the oven to 350ºF and grease a (24)Muffin Baking pan tin with cooking spray. Heat the extra virgin olive oil in a medium nonstick skillet over medium heat, and cook onions until tender, 5 to 7 minutes. Add spinach and cook until wilted, 2 minutes more.
- In a large bowl, whisk eggs, milk, and ground black pepper. Stir in cooked vegetable mixture, green onions, and mozzarella cheese. Fold in the sifted self-raising flour until just combined, and mozzarella cheese. Pour mixture into prepared muffin tin.
- Bake the Spinach and Eggs Muffins until cooked through and golden, 25 to 30 minutes. Let cool, then store in the fridge in an airtight container until ready to eat. Enjoy!!!
Notes
- To store: Spinach muffins, allow them to cool to room temperature, then transfer them to a container and frigate for up to 4 days. You can also freeze the muffins for up to 3 months. To do this, wrap them in plastic wrap and then place them in a freezer-safe container or freezer bag.
- To reheat: Remove The muffins from the fridge and allow them to come to room temperature. To reheat in the microwave, microwave on high for 30-60 seconds or until heated. To reheat in the oven, preheat the oven to 350°F (175°C), place the muffins on a baking sheet, and bake for 5-10 minutes or until heated through. Reheating times may vary depending on the size of the muffins and your microwave or oven, so adjust as needed.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
