Spinach Egg Muffins

These scrumptious muffins blend fluffy eggs, savory sausage, fresh spinach, and rich cheddar cheese, making them perfect for breakfast or as a nutritious snack.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

6 large large eggs Fresh eggs make the muffins fluffy and delicious.
1/2 cup crumbled cooked sausage Use cooked sausage; drain excess grease for a healthier muffin.
1/2 cup chopped spinach Fresh spinach works best, but frozen can be used if thawed and drained.
1/4 cup shredded cheddar cheese Choose sharp cheddar for more intense flavor.
1/4 teaspoon salt Adjust to your preference.
1/4 teaspoon black pepper Taste the mix before baking for optimal seasoning.

Method

Preparation

Preheat the oven to 350°F (175°C) to ensure muffins rise perfectly.
In a large mixing bowl, crack the 6 eggs and whisk until smooth.
Fold in the crumbled cooked sausage and chopped spinach into the egg mixture.
Add in the shredded cheddar cheese, salt, and pepper; mix until just combined.
Grease a muffin tin or line it with paper liners for easy removal.
Scoop the egg mixture evenly into each muffin cup, filling them about 3/4 full.
Bake in the preheated oven for 18-20 minutes until tops are golden and a toothpick comes out clean.

Notes

For a flavor boost, consider adding diced bell peppers or onions. Customize with herbs like parsley or dill. Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage.