Here’s a healthy, easy Spinach Egg Muffins recipe—perfect for breakfast, meal prep, or lunchboxes. These are protein-rich, low-carb, and ready in minutes 🥬🥚
🥬🥚 Spinach Egg Muffins
⏱ Time
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Prep: 10 minutes
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Baking: 18–22 minutes
🧁 Servings
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Makes 10–12 muffins
🧾 Ingredients
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8 large eggs
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1 cup fresh spinach, finely chopped
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¼ cup onion, finely chopped
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¼ cup bell pepper (optional)
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¼ cup cheese (cheddar or mozzarella, optional)
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½ tsp salt
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½ tsp black pepper
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¼ tsp paprika or chili flakes
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2 tbsp milk (optional, for fluffiness)
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Cooking spray or oil (for greasing)
👨🍳 Directions (Step-by-Step)
Step 1: Preheat & Prepare
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Preheat oven to 180°C (350°F).
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Grease a muffin tin well or use silicone liners.
Step 2: Prepare Egg Mixture
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In a bowl, crack the eggs.
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Add salt, pepper, paprika, and milk.
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Whisk until well combined.
Step 3: Add Vegetables
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Stir in chopped spinach, onion, bell pepper, and cheese.
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Mix gently.
Step 4: Fill Muffin Tin
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Pour egg mixture into each cup, filling ¾ full.
Step 5: Bake
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Bake for 18–22 minutes or until eggs are set in the center.
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A toothpick inserted should come out clean.
Step 6: Cool & Serve
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Let muffins rest for 5 minutes before removing.
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Serve warm or at room temperature.
⭐ Tips for Best Results
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Sauté spinach briefly to remove excess moisture (optional)
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Don’t overfill muffin cups
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Silicone muffin pans release best
🔁 Variations
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Keto version: Add mushrooms or zucchini
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High-protein: Add diced cooked chicken
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Desi twist: Add green chilies & cumin
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Dairy-free: Skip cheese and milk
🥗 Storage & Meal Prep
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Fridge: Up to 4 days
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Freezer: Up to 1 month
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Reheat in microwave for 20–30 seconds
🥗 Nutrition (Approx. per muffin)
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Calories: 90
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Protein: 7 g
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Carbs: 2 g
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Fat: 6 g
