Egg and Spinach Breakfast Muffins Recipe

The useful part

1
Heat the oven to 350°F and coat a 12-cup muffin pan with nonstick spray.
2
Whisk the eggs, milk, salt, and pepper. Fold in the spinach, cheddar, and scallions.
3
Divide the mixture among the cups and bake for 18 to 22 minutes, until the centers are set.
4
Cool completely before packing three muffins per container with half an English muffin if desired.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

cooked kale or chopped roasted peppers, squeezed dry

feta or shredded Monterey Jack

Make the next meal easier

Split extra muffins into a breakfast sandwich with an English muffin and a little salsa.

Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.

Reheat two or three muffins in the microwave for 30 to 45 seconds. Thaw frozen muffins overnight first.

For cooling, storing, and reheating details, use the USDA references below.