Spinach Scramble Egg Muffins
Protein packed Spinach Scramble Egg Muffins are a great way to get your greens in the AM!
Breakfast is always the trickiest meal of the day for our family. We love our sleep, and don’t want to waste a moment of our precious rest on a mediocre breakfast.
However the mommy in me wants everyone to get a healthy protein and vitamin packed meal to start the day off right.
That’s why I love these warm fluffy Spinach Scramble Egg Muffins. They are high in protein, with a heavy dose of greens. They are also naturally gluten-free and can be made with low fat cheese.
Yet best of all, you can make one batch of Spinach Scramble Egg Muffins at the beginning of the week, then rewarm them for quick and tasty breakfast all week long!
That’s right, Spinach Scramble Egg Muffins taste just as good on day two, three, four, and five…
Usually by then they are all gone!
When we are in a rush on school mornings, it’s a huge help to have a batch of Spinach Scramble Egg Muffins in the fridge. I just pop them in the microwave for a minute, then hand each child one or two warm muffins as they walk out the door.
Healthy breakfast, checked off. Two points for mommy!
If you are looking for ways to nix the sugary cereal as your family’s go-to quickie breakfast, give these a try.
More Quick Breakfast Ideas
Spinach Scramble Egg Muffins
Ingredients
- 12 large eggs
- 4 ounces cream cheese (low-fat optional)
- 4 ounces plain greek yogurt (low-fat optional)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 8 ounces frozen chopped spinach, thawed
- 1 cup shredded cheddar cheese (low-fat optional)
Instructions
- Preheat the oven to 375 degrees F. Thoroughly spray standard muffin pans with nonstick cooking spray.
- Place the eggs, cream cheese, yogurt, salt, garlic powder, and cayenne in the food processor. Pulse until smooth. Press the spinach firmly in a colander to remove all excess moisture. Then stir the spinach and shredded cheddar into the egg mixture.
- Use a 1/2 cup scoop to portion the egg mixture evenly into the muffin tins. Bake for 15-20 minutes, until the centers are set and puffy. Run a butter knife to around the edges of each muffins to loosen from the pan. Serve warm!
Nutrition
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I made these because I am pregnant with triplets (!!!) and need to eat tons and tons of protein. Between the eggs, cheeses and the Greek yogurt, these are so packed with good stuff. The only change I would make is that mine came out a little salty. I would cut the amount of salt in half. If I decide to add any meats in the future I’d probably skip the salt altogether.
are the nutritional facts based on the smaller muffin size or larger?
Hi Morris!
This recipe was made for a standard size muffin pan.
what a great breakfast. thank you.
Can u use fresh spinach?
Hi Jessica!
Yes yo can, but the fresh spinach will release extra moisture into the muffins, so thawed and squeezed “frozen spinach” works best.
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Do you think these could be frozen?
Hi DC,
You know, I haven’t actually tried freezing them. Usually we eat all the muffins within 3-4 days. However, I don’t see why you couldn’t freeze them. :)
What a great on the go breakfast!
Great healthy breakfast!
I so want these egg muffins!
Hi Sommer!!
I am not a fan of spinach, do you think kale would be a suitable substitute?
Hi Leah,
Absolutely, but it will either need to cooked first, or chopped very small. If you try it, let me know how they turn out!
Do think I could a little cooked sausage in the recipe?
Hi Nannette,
Of course! That would taste great. :)
These look wonderful, however I need the nutrition info, is that available?
Hi Veronica!
We don’t offer nutritional facts at this time, but you can use this site to figure them out. Just cut and paste and recipe and servings size into the form.
Hope this helps!
https://www.verywell.com/recipe-nutrition-analyzer-4129594