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Spinach and Egg Breakfast Cups

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Easy, protein-packed breakfast cups made with fresh spinach, eggs, cheese, and simple seasonings, baked in a muffin tin for a quick grab-and-go meal.

Ingredients

Scale
  • 8 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil or non-stick spray (for greasing)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
  2. In a large bowl, whisk the eggs with milk, salt, pepper, and garlic powder.
  3. Stir in the chopped spinach and shredded cheese.
  4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
  5. Bake for 18–20 minutes or until the eggs are fully set and lightly golden on top.
  6. Allow to cool slightly before removing from the muffin tin and serving.

Notes

  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Customize with add-ins like diced bell peppers, mushrooms, or cooked turkey bacon.
  • Use silicone muffin liners for easiest removal.

Nutrition

Find it online: https://tastyera.com/spinach-and-egg-breakfast-cups/