Spinach and cheese egg muffins

These Spinach & Cheese Egg Muffins are a mini frittata made with bacon, onions, cheese and spinach. Always a breakfast fave!

It almost feels too good to be true. Like how can I lose weight eating such yummy food? Yet, it happens!

Spinach & Cheese Egg Muffins - a mini frittata made with bacon, onions, cheese and spinach. Always a breakfast fave!

Spinach & Cheese Egg Muffins

They had all my frittata favourites like bacon, onion and cheese and I added in some spinach for an extra kick of colour (and iron).

Can I Use Frozen Spinach in these Egg Muffins

I used fresh baby spinach, but you could also use frozen spinach if you like. Just make sure you squeeze out all the extra water before mixing it in.

I tend to use fresh as I prefer the texture, but when in a bind I absolutely have reached for frozen spinach and it works great. It still also gives your muffin eggs that bright color to help make them look even more appealing. 

The sky’s the limit when creating unique ways to make egg muffins. You can pretty much use any ingredient you like. I’ve made them a bunch of different ways depending on what I had in the house.

INGREDIENTS YOU NEED TO MAKE SPINACH EGG MUFFINS:

• eggs
• cooked and crumbled Whole30 compliant bacon
• salt
• black pepper
• garlic powder
• dried basil
• chopped spinach
• grated Parmesan cheese

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HOW TO MAKE SPINACH EGG MUFFINS WITH CHEESE:

Start off by whisking together your eggs in a 4-cup measuring cup or a mixing bowl and seasoning them with salt, pepper and your favorite seasonings. We use garlic powder and dried basil here.

Stir in spinach and Parmesan cheese and divide evenly among muffin cups (about 1/2 – 2/3 cups full). Sprinkle with more cheese if desired.

I like lining my muffin tin with these silicone liners since they are guaranteed to pop out easily without sticking. If you don’t have silicone liners, be sure to grease the muffin tins with a non-stick cooking spray.

Pop these in the oven at 400 F and once cooled, you can store them in resealable bags or glass containers. Keep them in the fridge (or freezer) and every morning, heat one up in the microwave for 30-40 seconds. Breakfast is ready to go!

With a batch of these tasty spinach and cheese egg muffins, you’ve got a healthy breakfast when you’re on the run each morning.

HELPFUL TIPS TO MAKE THE BEST BREAKFAST EGG MUFFIN CUPS:

• Grease or line your muffin pan with silicone liners for easy removal
• Fill each muffin cup about 1/2 – 2/3 full
• Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces
• Season with your favorite spices and herbs – not a fan of basil? Leave it out and use thyme or for an extra kick, cumin or Cayenne pepper instead.

HOW TO STORE EGG MUFFINS:

For an easy breakfast meal prep recipe, make a batch of egg muffins and store them fridge in a large zip-lock bag or an air-tight container for up to 4 days.

CAN YOU FREEZE EGG MUFFINS?

Yes! If you’re wondering how to freeze egg muffins, you would place them in a large zip-lock freezer bag or an air-tight container. You can store egg cups in the freezer for up to 3 months.

HOW TO REHEAT EGG MUFFINS:

To reheat egg muffins in the morning, simply take an egg muffin from the fridge or freezer. Place on a plate and reheat in the microwave on high for about 30 seconds.

You can also reheat the egg muffins in the air fryer or your oven at 375 F for about 5 minutes.