Easy Spinach Egg Muffins
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12 muffins
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Calories
107 kcal
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Course
Lunch
Easy Spinach Egg Muffins
Description
Easy Spinach Egg Muffins bring together baby spinach wilted briefly to reduce moisture, combined with a batter of eggs, milk, self-raising flour, pesto, mustard, and grated cheese for a balanced texture that holds shape when baked. The fresh garlic and cheeses add layers of richness, while the small tomato pieces on top provide subtle acidity. Baking in muffin tins yields individual portions with a golden lightly puffed top and tender, moist interiors.
These muffins are suitable as portable breakfast items, snacks, or light meal additions. The use of self-raising flour helps provide lift, and squeezing water from spinach is key to preventing sogginess. Tomatoes on top add a contrasting fresh quality once baked.
The recipe suggests variations including adding leftover roasted vegetables, different cheese blends, or cooked meats like bacon or sausage to tailor flavor and use available ingredients. Storage includes refrigeration up to four days and freezing for two months, with reheating options via air fryer, oven, or microwave to retain texture and warmth.
Ingredients
- 3 cups baby spinach
- 1 cup milk
- ½ cup self-raising flour (self-rising flour) or all purpose flour + 1 teaspoon baking powder
- 4 egg
- ¼ cup pesto
- ¾ cup cheese grated cheddar, or mixture of 2-3 cheeses e.g. crumbled feta, cheddar, parmesan
- 1 large clove garlic crushed
- 1½ tablespoons mustard
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1½ tomato cut into small pieces
Instructions
- Pre-heat the oven to 190C/375F. Lightly spray or brush a 12-hole muffin tin with oil.
- Wilt the spinach. Add the spinach to a non-stick pan and cook for about 1-2 minutes, stirring frequently. Let it cool a little, then squeeze out excess water with your hands. Set it aside.
- In a large jug, slowly blend some of the milk into the flour so that there are no lumps. Then whisk in the eggs and the rest of the milk.
- Add the pesto, spinach, cheese, garlic, mustard, salt and pepper and whisk until combined.
- Carefully pour the egg mixture equally between the muffin holes, about ⅔ to ¾ full (not right to the top or the egg will spill over!). Scatter the chopped tomato all over the top.
- Bake for around 10-15 minutes, or until the muffins are puffed up and golden without any raw egg.
- Let cool slightly, then use a silicone spatula or a spoon to run all around and underneath the muffins to get them out of the pan.
Notes
- Wilt spinach and squeeze out excess water to avoid soggy muffins.
- Try adding leftover roasted vegetables, cooked meats, or different cheeses for variation.
- Store muffins in the refrigerator up to 4 days or freeze for up to 2 months in airtight containers.
- Reheat in an air fryer for about 6 minutes at 160°C, in the oven for 10-15 minutes, or in the microwave covered for 30 seconds, adding time as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 199mg | 8% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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