Easy Spinach Egg Muffins
Make these spinach egg muffins in minutes! They're packed with spinach and cheese and perfect for a light but tasty and satisfying grab-and-go lunch or snack.
Servings: 12 muffins
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
Instructions
- Pre-heat the oven to 190C/375F. Lightly spray or brush a 12-hole muffin tin with oil.
- Wilt the spinach. Add the spinach to a non-stick pan and cook for about 1-2 minutes, stirring frequently. Let it cool a little, then squeeze out excess water with your hands. Set it aside.3 cups baby spinach
- In a large jug, slowly blend some of the milk into the flour so that there are no lumps. Then whisk in the eggs and the rest of the milk.½ cup self-raising flour, 1 cup milk, 4 eggs
- Add the pesto, spinach, cheese, garlic, mustard, salt and pepper and whisk until combined.1 large clove garlic, ¼ cup pesto, 1½ tablespoons mustard, ¼ teaspoon salt, ¼ teaspoon pepper, ¾ cup cheese, 3 cups baby spinach
- Carefully pour the egg mixture equally between the muffin holes, about ⅔ to ¾ full (not right to the top or the egg will spill over!). Scatter the chopped tomato all over the top.1½ tomatoes
- Bake for around 10-15 minutes, or until the muffins are puffed up and golden without any raw egg.
- Let cool slightly, then use a silicone spatula or a spoon to run all around and underneath the muffins to get them out of the pan.
Notes
Variations: Vary by adding leftover roasted veggies, different cheeses, chopped cooked sausage or bacon, cooked mushrooms, caramelized onions, or different chopped fresh herbs.
Storage: These spinach egg muffins keep really well in the fridge for up to about 4 days. They also freeze well. Simply freeze in freezer bags or between layers of baking paper in airtight containers for up to 2 months.
Reheating: Reheat individual muffins in the air fryer for around 6 minutes at 320F/160C or until hot throughout. Add a couple more minutes if reheating straight from frozen. In the oven, try 10 to 15 minutes or until the muffins are heated through, or 20 to 25 minutes if heating straight from frozen. You can also reheat these muffins in the microwave covered for 30 seconds. After this, check and microwave for 15 or 20 seconds longer or until piping hot again.
Nutrition
Calories: 107kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 199mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg
