Easy Breakfast Egg Muffins with Spinach and Parmesan

This recipe for breakfast egg muffins is made with fresh baby spinach and Parmesan cheese. A great quick and tasty meal for breakfast.

This recipe for egg muffins came from my desire to eat a little more healthy. As much as I like food, I've never been much of a breakfast person. Also, during the last few months, I've been trying to eat really healthy, and have been making eggs for breakfast.

Easy Breakfast Egg Muffins 

However, there are days when I don't have the time, or the inclination, to get out the frying pan and cook up my eggs. So I decided to try and make a batch of muffins that could be heated up in the microwave, and ready to eat in seconds.

It's the easiest recipe ever. I used the entire eggs, but you could just go with white or egg beaters. Then I added spinach and a little Parmesan cheese for flavor. I even added a big pinch of red chili flakes for added taste. 

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Now, here's the best part. You can change it up and add the flavors you like. Veggies like zucchini, broccoli and mushrooms would all work well. But, you would probably want to cook them first. How about peppers, onions or finely chopped tomatoes. Herbs would be excellent, and of course there's the cheese. So many choices.

All you do is whisk up your eggs, and add your veggies or meats. I can see bacon or diced ham in these too. I like the idea of topping them with cheese but you could mix it in with the egg mixture. 

Spray a muffin tin with vegetable spray and use a small measuring cup to fill them almost to the rim. Top with cheese and bake. 

These will safely keep in the refrigerator for about a week. Just reheat the microwave on 50% power for about 15 seconds or until it reaches the temperature you like. Easy breakfast egg muffins are the answer to a quick and healthy breakfast.

Here's the Recipe:

Easy Breakfast Egg Muffins with Spinach and Parmesan

Eggs, spinach and cheese come together to make a delicious breakfast muffin that you can make ahead and reheat for a delicious on-the-go breakfast treat.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast Recipes

Cuisine American

Servings 12

Calories 82 kcal

Ingredients

  

1x2x3x

• 1 dozen large eggs
• 1 bag baby spinach 5 oz, roughly chopped
• 1/4 c Parmesan cheese shredded
• 1 t red pepper flakes optional
• salt and pepper

Instructions

 

• Whisk eggs and spinach in a large bowl.
• Add pepper flakes, salt and pepper.
• Using a small measuring cup scoop some of the egg mixture into a muffin tin that has been sprayed with cooking spray.
• Top with cheese and bake at 350 degrees for 15 minutes.
• Remove and let cool.
• Wrap egg muffins individually in plastic wrap and refrigerate for up to one week.
• To reheat, remove plastic and place in microwave on 50% power for 15 seconds. Add more time if needed to warm up the muffin.

Nutrition

Serving: 1gCalories: 82kcalCarbohydrates: 1gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 187mgSodium: 133mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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