Description

Egg Muffins with Spinach for Lunch Boxes are a delightful blend of fluffy eggs, fresh spinach, and gooey cheddar cheese, making them the perfect portable meal for busy days. These nutritious muffins are not only quick to prepare but also versatile, allowing for endless ingredient variations. Enjoy them warm or cold as a wholesome breakfast or a satisfying lunch option that’s sure to please everyone.

Ingredients

Scale

6 large eggs
1 cup fresh spinach, chopped
1 cup cheddar cheese, grated
1/2 cup cherry tomatoes, halved
1/2 tsp salt
1/4 tsp black pepper
Nonstick cooking spray (for muffin tin)

Instructions

Preheat your oven to 350°F (175°C) and spray a muffin tin with nonstick cooking spray.
In a large bowl, whisk together eggs, salt, and pepper until well combined.
Stir in chopped spinach, halved cherry tomatoes, and grated cheddar cheese.
Pour the mixture into the muffin tin, filling each cup about three-quarters full.
Bake for 20-25 minutes or until muffins are puffed up and golden brown.
Let cool in the pan for a few minutes before transferring them to a cooling rack.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Lunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 10g
Cholesterol: 210mg

Keywords: Customize your muffins by adding other vegetables like bell peppers or zucchini. For extra flavor, mix in herbs such as basil or parsley. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for longer storage.