These healthy spinach and cheese egg muffins are perfect for a quick breakfast, snack, or meal prep option. Packed with protein, veggies, and cheesy goodness, these muffins are a nutritious and delicious way to start your day. They’re easy to make, portable, and can be customized with your favorite ingredients!

Ingredients

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup bell pepper, diced (any color)
• 1/2 cup cherry tomatoes, diced (optional for added flavor and moisture)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
• 1/4 cup milk (dairy or plant-based)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Non-stick cooking spray or muffin liners

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.
2. Prepare the Veggies: Chop the spinach, bell pepper, and cherry tomatoes (if using). Set them aside.
3. Mix the Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
4. Add Veggies and Cheese: Stir in the chopped spinach, bell pepper, cherry tomatoes, and shredded cheese into the egg mixture.
5. Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the muffins cool in the pan for a few minutes before removing them. Serve warm or let them cool completely before storing.

Tips and Variations

• Make it Meaty: Add cooked bacon bits, sausage crumbles, or diced ham for extra protein and flavor.
• Add More Veggies: Mix in other vegetables like mushrooms, zucchini, or onions for added nutrients and variety.
• Spice It Up: Add a pinch of red pepper flakes, chopped jalapeños, or hot sauce for a spicy kick.
• Dairy-Free Option: Use dairy-free cheese and milk alternatives to make these muffins dairy-free.

Storing and Reheating

• Storing: Store the egg muffins in an airtight container in the refrigerator for up to 5 days.
• Freezing: To freeze, let the muffins cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Reheating: Reheat in the microwave for 30-60 seconds or until warmed through.

These healthy spinach and cheese egg muffins are a convenient and delicious way to enjoy a protein-packed meal on the go. They’re perfect for busy mornings, meal prep, or anytime you need a quick and nutritious bite!