Spinach and Goat Cheese Egg Muffins
Spinach and Goat Cheese Egg Muffins are a nutritious and flavorful way to kickstart your day. Combining the creamy tang of goat cheese with fresh spinach, these muffins are packed with protein and perfect for meal prep. They are versatile enough to enjoy any time, whether you’re on the go or hosting a brunch. With a simple recipe that yields delightful results, indulge in these savory egg muffins that promise to keep you energized throughout your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 2 cups chopped fresh spinach
- 1 cup crumbled goat cheese
- ½ cup whole milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Sauté the chopped spinach in a skillet over medium heat for about 2 minutes until wilted.
- Add the sautéed spinach and crumbled goat cheese to the egg mixture and stir gently.
- Divide the mixture evenly among muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until golden brown on top and set in the middle.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 140
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 165mg
Keywords: For added flavor, consider mixing in diced bell peppers or fresh herbs like dill or basil. These muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.