Name: Spinach Egg Muffins With Mozzarella Cheese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 Eggs; 1/2 Cup Milk; 1/2 Cup Mozzarella; 1/2 Cup Ham (Chopped); 1 Cup Baby Spinach; 1/8 tsp Salt; 1/8 tsp Pepper

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!

Table of Contents

Why Make Spinach And Cheese Egg Muffins?

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. Plus, 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.

How To Make Spinach Egg Muffins With Mozzarella Cheese

Here’s an easy way to make these healthy egg muffin cups:

Milk, eggs, pepper, and spinach blended together in a blender. There is ham in a bowl and cheese is also in another bowl.

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.

Adding ham cubes in each half filled muffin tin with eggs and spinach mixture.

Step Two: Dice the ham into small cubes and add to the muffin trays.

Cheese sprinkled over ham spinach muffin mixture in each muffin tin.

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.

Muffins tray with baked ham and spinach muffins.

Step Four: Bake your breakfast egg muffins at 350°F for 22-25 minutes, until the centers are just set. Enjoy!

Tips For Nailing Spinach Muffins

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.

Variations

Here are some fun ways to switch up your savory breakfast muffins:

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.
Add Spice: Add a few jalapeños or pepper jack cheese for those who like a little heat.

How To Store Savoury Breakfast Muffins

Fridge: 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.
Freeze: 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!
Reheat: To reheat egg muffins, microwave it for 30-60 seconds, and you’ve got a warm, delicious breakfast ready to go! Perfect for those busy mornings when you need something quick and nutritious.

What To Eat With Savory Breakfast Muffins

Berry Smoothie: Refreshing and sweet, it complements the savory flavors perfectly.
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.

FAQ’S

Can You Substitute Greens For Spinach Muffins?

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!

Can I Use Frozen Spinach In This Recipe?

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.

Spinach Egg Muffins With Mozzarella Cheese

Make these tasty ham and cheese egg muffins quickly and easily! Blend eggs, pour into a muffin tin with liners or spray, and add ham and cheese. Bake until golden for a simple breakfast that's great for busy mornings. Enjoy easy prep and cleanup with this delicious meal!

Prep Time 5

Cook Time 25

Total Time 30

Serving Size Servings

Ingredients

4 Eggs
1/2 Cup Milk
1/2 Cup Mozzarella
1/2 Cup Ham Chopped
1 Cup Baby Spinach
1/8 tsp Salt
1/8 tsp 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!

Nutrition

Notes

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.