3.8 from 54 votes
Easy Spinach Egg Muffins
These Easy Spinach Egg Muffins blend wilted baby spinach, a mix of cheeses, pesto, garlic, and mustard into a fluffy egg batter baked in muffin tins. The muffins offer a tender, savory bite with scattered fresh tomato pieces adding brightness. They make handy portions for breakfast or snacks and can be varied with roasted vegetables or meats.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
muffins
Calories:
107 kcal
Course:
Lunch
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 107
% 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.