Looking for a quick, healthy breakfast that’ll keep the whole family happy? These Spinach Egg Muffins with Mozzarella Cheese are just the thing! Packed with protein and a cheesy goodness that even picky eaters can’t resist, they’re perfect for busy mornings or easy meal prep. Pop these spinach egg cups in the oven, and you’ve got a nutritious, grab-and-go breakfast that everyone will love!
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Why This Recipe Works
- Spinach and Cheese Egg Muffins are a game-changer for busy mornings! They’re Packed With Protein, super easy to make, and perfect for sneaking in a little extra veggie goodness that even picky eaters will enjoy.
- They’re totally customizable – add your favorite cheese, maybe a sprinkle of herbs, and you’ve got a delicious, wholesome breakfast that’s ready to grab and go.
- Whether it’s for a quick breakfast before school or a snack during the day, these muffins make mornings a whole lot easier and healthier!
🥘 Ingredients
Here are your egg muffin ingredients
- Eggs: Essential for binding, they bring all ingredients together.
- Milk: Adds moisture, keeping muffins tender.
- Mozzarella: Adds adds a creamy texture and mild flavor.
- Chopped Ham: Provides savory depth and richness.
- Fresh Baby Spinach: Fresh spinach adds color and nutrients.
- Salt: Enhances flavors subtly.
- Pepper: Adds a gentle, aromatic kick.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
Here are some fun ways to switch up your savory breakfast muffins:
- Add Spice: Add a few jalapeños or pepper jack cheese for those who like a little heat.
- Veggie Boost: Toss in bell peppers, zucchini, or mushrooms – perfect for adding color and extra nutrients!
- Bacon & Cheddar: Crumble in some bacon and cheddar for that smoky, cheesy flavor kids love.
- Greek Twist: Mix in feta cheese, sun-dried tomatoes, and a dash of oregano for a yummy Mediterranean vibe.
- Herb & Parmesan Cheese: Fresh herbs like chives or basil with Parmesan make these extra tasty for brunch.
🔪 How To Make Spinach Egg Muffins With Mozzarella Cheese
Here’s an easy way to make these healthy egg muffin cups:
Step One: Spray the muffin tin with non-stick spray or pop in muffin liners for easy cleanup. Add all ingredients (except the ham and cheese) to a food processor or blender and blend until smooth.
Step Two: Dice the ham into small cubes and add to the muffin trays.
Step Three: Scoop the egg mixture evenly into each muffin cup. Add ham and cheese to each one, as much or as little as you like.
Step Four: Bake your breakfast egg muffins at 350°F for 22-25 minutes, until the centers are just set. Enjoy!
👩🍳 Expert Tips
Here are three quick tips to help you make perfect Spinach Muffins every time:
- Blend the Spinach: For a smooth, kid-friendly texture, blend the spinach before adding it to the batter. This helps incorporate the spinach fully and ensures a vibrant green color without any leafy bits, so even picky eaters won’t notice!
- Don’t Overmix: Once you add the dry ingredients to the wet mixture, mix gently until just combined. Overmixing can make the muffins dense and tough. A light hand gives you soft, fluffy muffins.
- Line or Grease the Muffin Pan Well: Spinach muffins can sometimes stick to the pan, especially if they’re packed with veggies. Use parchment paper liners or grease the muffin cups thoroughly to ensure they come out easily and keep their perfect shape.
💭 FAQs
Yes, you can substitute other greens like kale or Swiss chard for spinach in muffin recipes. Just be mindful of their stronger flavors and slightly different textures. Adjust seasoning to balance the taste for a delicious result!
Yes, you can add frozen spinach without thawing it first, but it may slightly affect the texture and moisture of the muffins. To use frozen spinach straight from the freezer, chop it into small pieces if it’s in large blocks, and add it to the egg mixture. Keep in mind that the muffins might have a bit of extra moisture as the spinach thaws and releases water while baking, so you might want to add a minute or two to the baking time to ensure they set fully.
Storing savory breakfast muffins is a breeze, so you can make a batch and enjoy them all week! First, let the muffins cool completely, then pop them into an airtight container. You can keep them in the fridge for up to five days.
For longer storage, wrap each muffin individually and place them in a freezer-safe bag – they’ll last up to three months in the freezer!
🧂Serving Suggestions
Here are some sides to serve with Spinach Egg Muffins with Mozzarella Cheese:
- Berry Smoothie: Refreshing and sweet, it complements the savory flavors perfectly.
- Vegan Avocado Toast: Creamy and full of healthy fats, a great addition to round out the meal.
- Fresh Fruit Salad: Adds color and a natural sweetness for a well-balanced breakfast.
- Greek Yogurt: A dollop on the side brings extra protein and a tangy contrast.
🍽 Related Recipes
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Spinach Egg Muffins With Mozzarella Cheese
Ingredients
- 4 Eggs
- ½ Cup Milk
- ½ Cup Mozzarella
- ½ Cup Ham Chopped
- 1 Cup Baby Spinach
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Spray the muffin tin with non-stick spray or pop in muffin liners for easy cleanup. Add all ingredients (except the ham and cheese) to a food processor or blender and blend until smooth.
- Dice the ham into small cubes.
- Scoop the egg mixture evenly into each muffin cup. Add ham and cheese to each one, as much or as little as you like.
- Bake at 350°F for 22-25 minutes, until the centers are just set. Enjoy!
Notes
Nutrition
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