Easy Spinach Egg Muffins

Name: Easy Spinach Egg Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups baby spinach; 1 cup milk; ½ cup self-raising flour ((self-rising flour) or all purpose flour + 1 teaspoon baking powder); 4 eggs; ¼ cup pesto; ¾ cup cheese (grated cheddar, or mixture of 2-3 cheeses e.g. crumbled feta, cheddar, parmesan); 1 large clove garlic (crushed); 1½ tablespoons mustard; ¼ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 1½ tomatoes (cut into small pieces)

By Helen Schofield

on Jun 25, 2024

29 Comments

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These light and yet satisfying spinach egg muffins are not only colorful, they’re also really simple to make! With a perfect texture – fluffy on the outside and lightly crisp outside – these are the BEST egg muffins ever! Grab one out of the freezer for a quick, easy and delicious breakfast, lunch or snack on the go.

An overhead view of a plate of spinach egg muffins with one cut in half to shoe the inside.

Why you’ll love them
About the ingredients
How to make spinach egg muffins
Helen’s Top Tips
Ways to vary the recipe
Serving ideas
Recipe FAQs
More easy egg recipes for your freezer
Easy Spinach Egg Muffins Recipe

Why you’ll love them

These cute spinach egg muffins are a little bit special. Here’s a summary of what you’ll love.

So quick and easy. They’re a little similar to my famous crustless quiche recipe, zucchini slice and baked vegetable frittata, but arguably even easier since nothing has to be pre-cooked. In less than 30 minutes, you’ll have 12 very cute, tasty and fluffy mini frittatas that the whole family will love.
Just a few simple pantry and fridge ingredients. You’ll need just 4 eggs to make 12 spinach egg muffins, making this an economical recipe, too!
Delicious taste and texture! Added flour makes the texture of these firmer than classic egg muffins, making them easy to pack into lunch boxes or for picnics. They’re also slightly crisp on the outside – mmm! More ‘secret’ ingredients including pesto and mustard make sure they pack a punch in flavor, despite the few ingredients.
Great for making ahead. These keep well in the fridge for a few days. Enjoy them cold or reheat in your microwave, oven or air fryer. Alternatively, you can freeze them in baking paper, then grab and go for an easy breakfast or other pack-up meal.

About the ingredients

All the ingredients for spinach egg muffins labelled including eggs, milk, cheese, flour, tomatoes, pesto, salt and pepper, mustard, garlic and spinach.

Tomatoes: I chop them into small pieces. You could also use cherry tomatoes.

Garlic: I like the extra hit of flavor that the garlic adds to this recipe. I don’t use a lot, but feel free to add more or skip it all together if you prefer (there’s more garlic in the pesto).

Spinach: I prefer store-bought fresh baby spinach for the convenience (no chopping!). Feel free to use frozen spinach if that’s what you have, but make sure you squeeze out as much water as you can first.

Pesto: This really makes the frittata extra tasty! Regular pesto or tomato pesto are both great. Use nut-free pesto if allergies are a concern.

Cheese: I usually go for a mixture of at least two or three cheeses – usually chosen from feta, cheddar, and parmesan. Other cheeses such as gruyere, ricotta cheese, goat cheese or any other cheese are great choices as well.

Flour: I use self-raising (AKA self-rising) flour for this recipe because it makes the texture of the frittatas firmer (perfect for lunch boxes, picnics and finger food for little ones!). If you don’t have any, use plain/all purpose flour mixed with a teaspoon of baking powder.

For those of you in the USA, this recipe will also work well with Bisquick, instead of flour.

Fresh Milk: Use whatever you have on hand – whole milk or reduced fat (semi-skimmed/high-low/2%). For a richer result, you could also replace some of the milk with cream, but really there’s no need. Milk works perfectly for this recipe and it keeps the frittata light and economical.

Eggs: You only need 4 eggs for this recipe (bonus!).

Mustard: My top choice is a wholegrain mustard, but Dijon mustard is another good choice. If you only have mustard from a squeezy bottle, use that!

Salt and pepper: I’ve suggested an amount, but you can adjust according to taste.

How to make spinach egg muffins

Step 1. Wilt the spinach. There are two easy ways to wilt the spinach for this recipe: using a pan or boiling water. For the pan method, add the spinach to a non-stick pan over low heat for about 1-2 minutes. It will wilt quickly, so keep an eye on it and stir occasionally. Don’t worry, it won’t take long!

The other way is to pile the spinach into a colander and carefully pour boiling water over it. This will wilt the leaves in a flash. Just remember to give the spinach a quick rinse with cold water afterwards to cool it down.

No matter which method you choose, you need to squeeze out as much water as possible. I usually use my hands, but you could squeeze it in a clean tea towel.

Step 2. Prepare the egg and milk mixture. Blend some of the milk into the flour until there are no lumps. Then add the eggs and the rest of the milk.

Overhead view of egg and milk and flour mixture in a jug and with a fork in it.

Step 3. Stir in the fillings. Add the spinach, garlic, pesto, cheese, mustard, salt and pepper and stir until combined.

Overhead view of a jug filled with egg and milk and spinach mixture for making spinach egg muffins.

Step 4. Grease the muffin tin and pour the egg mixture equally between the muffin holes. Scatter the chopped tomato all over the top (I love the little bit of color this adds!).

Overhead image of a muffin pan filled with spinach, cheese, tomatoes and raw egg and milk mixture, ready to be baked into spinach and egg muffins.

Step 5. Bake for around 10-15 minutes at 375F/190C, or until the muffins are puffed up and golden without any raw egg.

Just baked spinach egg muffins in a muffin pan.

Helen’s Top Tips

Spray the muffin holes generously with oil to stop them sticking. It doesn’t matter if a little of the mixture still sticks.
Only fill the muffin holes about 2/3 to 3/4 full with mixture. The tomatoes will add a little more volume.
If you have one, use a rubber spatula to run all the way around each baked egg muffin and underneath it to get it out of the muffin hole cleanly.
These are great popped into lunch boxes straight from the freezer. By lunch time, they’ll have defrosted. Either enjoy cold or reheat covered for 30 seconds in a microwave. After this, check and microwave for 15 or 20 seconds longer or until piping hot again. In the oven, try around 15 minutes or until the muffins are heated through or put them in the air fryer for about 6 minutes at 320F/160C. You can also reheat them straight from frozen. Add a couple of minutes in the air fryer, or 5 to 10 minutes longer in the oven.

Ways to vary the recipe

Here are some ways to customize your muffins to make them your own:

Leftover Vegetables: Use up leftover roasted vegetables like broccoli, peppers, zucchini, or even sweet potatoes. Dice them up and toss them in with the spinach.
Cheese Variations: Easily swap the feta for shredded mozzarella or Monterey Jack. You could also add spoonfuls of ricotta cheese. Goat cheese adds a nice tangy twist, too.
Cooked meat: Crumbled bacon (try air-fried!), sausage, or diced ham are great with these egg spinach muffins.
More savory additions: Sautéed mushrooms or caramelized onions (for a touch of sweetness) add a lot of flavor.
Make spicy muffins: Add a pinch of red pepper flakes or a sprinkle of cayenne pepper for a spicy kick.
Chopped fresh herbs: Eggs are great with fresh parsley, chives, or even oregano.

Serving ideas

They’re great on their own for picnics, snacks, grab-and-go breakfasts and lunch. Their portable size makes them ideal for busy mornings or afternoon pick-me-ups.
Serve them for breakfast or brunch with a side of mini cubed potatoes (parmentier potatoes) and bacon or sausage. Or for a real treat why not try making some of these easy and delicious Greek giant beans?
Enjoy them as a light lunch with this easy penne pesto salad, broccoli salad with bacon and apple, or this dreamy caprese salad with burrata.
Another great idea is to chop and stuff the muffins into a wrap with your favorite toppings like hummus, avocado, or tzatziki.

A grey patterned plate of spinach egg muffins with a red checked tea towel and ingredients at the side.

Recipe FAQs

How do I know when my egg muffins are ready?

The muffins are golden, puffed up and fluffy with a lightly crisp top. They are ‘just set’ and slightly ‘jiggly’ but without any raw egg.

How long will egg muffins last in the fridge?

You can store these egg muffins in airtight containers in the fridge for up to around 4 days.

How do I freeze them?

These egg muffins freeze really well! They can be frozen for up to about 2 months in an airtight container or freezer bag.

More easy egg recipes for your freezer

This is the best crustless quiche – with a ‘magic’ crust! Use whatever you have, and bakes in just 30 minutes.
For a quick, easy-to-make, light meal, try this delicious baked vegetable frittata recipe. It’s guaranteed to become a family favorite!
If you prefer a quiche with a proper crust but you still want it to be quick and easy, try this red pepper and feta quiche instead.
This is the best recipe for easy zucchini slice! It’s perfect finger food for kids (or anyone!), and kind of a cross between a crustless quiche, a frittata and a fluffy pancake.
If you’re a traditionalist at heart, but you don’t want to spend ages making a classic quiche lorraine, try these 6 ingredient mini quiches instead. They’re SO easy to make, and are great for parties or small tummies. Freeze perfectly, too!

3.84 from 18 votes (16 ratings without comment)