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Spinach Muffins

Easy Spinach and Eggs Muffins

Camila Benitez
Looking for a healthy and delicious breakfast option that's easy to make and packed with nutrients? Look no further than these Spinach and Eggs Muffins! With fresh spinach, creamy Mozzarella cheese, and fluffy eggs, these savory muffins are the perfect way to start your day. And 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. So why try these Spinach and Eggs Muffins and add a new staple to your breakfast rotation?
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Muffin
Cuisine American
Servings 12 Muffins

Tools

Ingredients
  

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

How to Store & Re-Heat
  • 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.
Make-Ahead
Spinach muffins can be made and stored for a quick and easy breakfast or snack throughout the week. To make ahead, prepare the muffin batter according to the recipe instructions and spoon it into a greased muffin tin. Cover the container with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the muffin tin from the refrigerator and allow it to come to room temperature while preheating the oven.
Next, bake the muffins according to the recipe instructions, adding a few minutes to the baking time if needed. You can also bake the muffins ahead of time and store them in an airtight container in the refrigerator or freezer for later. Then, to reheat, follow the instructions in the "How to Store & Reheat" section. 
Nutrition Facts
Easy Spinach and Eggs Muffins
Amount per Serving
Calories
271
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
76
mg
25
%
Sodium
 
240
mg
10
%
Potassium
 
309
mg
9
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
2958
IU
59
%
Vitamin C
 
9
mg
11
%
Calcium
 
203
mg
20
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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