Baked egg muffins with spinach & cheese
Baked egg muffins with spinach and cheese, ready in 35 minutes and perfect for portioning across the week. High in protein, no fuss at all.
These gorgeous egg muffins sort your breakfast for the whole week in one bake: fluffy, packed with spinach and cheese, and ready to stack in the fridge. Grab one, blast it for two minutes, and you've got a proper breakfast, no pans to scrub every single morning.
Ingredients
- For the muffins:
Instructions
-
Preheat and prep the tin
Preheat your oven to 190°C. Grease a 12-hole muffin tin generously with the olive oil, or use silicone cases so the muffins pop out without a fight.
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Whisk the eggs
In a large bowl, whisk the eggs with the milk, paprika, salt and pepper until smooth and slightly frothy — that's what gives these muffins their fluffy texture.
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Divide the filling
Divide the chopped spinach, ham and half the cheese evenly among the tin holes, spreading it out so every muffin gets a bit of everything.
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Pour and bake
Pour the egg mixture over the filling, filling each hole about two-thirds full — they'll rise as they bake. Scatter the remaining cheese on top. Bake for 20-22 minutes, until firm in the centre and golden on top.
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Cool and portion up
Let the muffins cool in the tin for 5 minutes before easing them out carefully. Split them across four airtight containers (3 muffins per portion) and that's brilliant — breakfast sorted for the whole week.
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Foodtastico Tip
Keep the muffins in an airtight container for up to 4 days in the fridge, or freeze them for up to 2 months. To reheat, 30-40 seconds in the microwave does the trick; if freezing, let them thaw in the fridge overnight so they don't turn rubbery.
Nutrition information
| Calories | 210 kcal |
|---|---|
| Protein | 18 g |
| Carbs | 3 g |
| Sugars | 1 g |
| Fat | 14 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Can I use only egg whites?
Yes, you can swap half the eggs for egg whites to cut down on fat without losing protein. The texture ends up a touch firmer, but they're still nicely fluffy.
Can these be frozen?
Absolutely. Freeze the muffins once fully cooled in airtight bags or individual containers for up to 2 months. Thaw them in the fridge overnight for the best results.
What other vegetables can I add?
Sautéed mushrooms, chopped peppers or caramelised onion all work a treat. Just sauté any watery veg (like mushrooms) first so it doesn't make the mixture soggy.
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