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Easy Freezer-Friendly Spinach Egg Muffin Cups

freezer-friendly spinach egg muffin cups - featured image
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These egg muffin cups are a quick, wholesome, and freezer-friendly breakfast option featuring eggs, fresh spinach, and melty cheese. Perfect for busy mornings, they reheat easily and keep well in the freezer.

Ingredients

Scale
  • 10 large eggs
  • 2 cups fresh spinach, packed (or thawed frozen spinach, well-drained)
  • 1 cup shredded cheese (mix of sharp cheddar and mozzarella, or dairy-free alternative)
  • 1/4 cup milk (60 ml; almond or oat milk for dairy-free option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • Olive oil or non-stick spray for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin well with olive oil or non-stick spray.
  2. Roughly chop fresh spinach. If using frozen spinach, thaw completely and squeeze out excess water.
  3. In a large mixing bowl, whisk together 10 large eggs and 1/4 cup (60 ml) milk until slightly frothy.
  4. Add shredded cheese, salt, black pepper, garlic powder, and onion powder (if using). Stir gently to combine.
  5. Fold in the chopped spinach carefully to keep the muffins light and airy.
  6. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes until edges are set and lightly golden but centers are still slightly jiggly.
  8. Remove from oven and let cool in the pan for 5 minutes. Run a knife around edges and transfer to a wire rack to cool completely.
  9. To freeze: Place cooled muffin cups on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then transfer to a freezer-safe container or zip-top bag.
  10. To reheat: Microwave a frozen muffin cup for 45-60 seconds or bake in a preheated 350°F (175°C) oven for 12-15 minutes.

Notes

Do not overbeat eggs to avoid toughness. Ensure spinach is well-drained to prevent soggy muffins. Cool muffins completely before freezing to avoid condensation and sogginess. Reheat gently to maintain moisture. Use silicone liners or extra oil if muffins stick to the tin.

Nutrition

Keywords: egg muffins, spinach egg cups, freezer-friendly breakfast, make-ahead breakfast, quick breakfast, healthy breakfast, low-carb breakfast, meal prep

Find it online: https://evabake.com/easy-freezer-friendly-spinach-egg-muffin-cups-recipe-for-busy-mornings/