Spinach Egg Muffins
Kickstart your day with a filling breakfast for your whole family made with simple ingredients. Spinach egg muffins have an incredibly light and fluffy texture, and they are loaded with veggies and delicious cheese. I love adding them to school lunchboxes!
These are so quick, they bake up in 20 minutes and smell absolutely delicious from the oven. Muffins are the perfect size for little hands to hold and easy to break into smaller pieces for babies. e
And, they are a great way to serve spinach (or other veggies) to littles as they learn to enjoy it.
These muffins are a great alternative to scrambled eggs, they are like mini frittatas without the fuss. Garlic powder and oregano add the perfect flavor to make these so yummy.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Eggs – We are using whole eggs, not just egg whites in these spinach egg cups. Whisking the eggs will help create a light texture your whole family will love. Greek yogurt – adds moisture and creaminess. Plain whole milk Greek yogurt is recommended for healthy fats for littles but you can also use dairy-free yogurt. You can also use cottage cheese instead, like these cottage cheese egg bites. Cheese – Grate your own cheddar cheese or another cheese option for extra-gooey muffins. Red bell pepper – Be sure to finely chop your red bell pepper so that it cooks evenly and gets nice and soft so that your kiddos can eat it safely. Spinach – also finely chop
Step-by-Step Instructions
More Easy Egg Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me! In the freezer. I recommend using the flash freeze method, which is how I freeze muffins, and freeze for up to 3 months.
