Ham & Spinach Egg Muffins

These Egg Muffins are seriously so good. Grab your muffin tin and bake up these ham and spinach egg muffins. They are a healthy make-ahead breakfast recipe, that is great to meal prep or serve up right then for breakfast.

These baked egg cups are also a freezer-friendly breakfast recipe which is one we always keep making. This is a great way to make your mornings a bit more manageable. Also try out this hashbrown breakfast casserole for another easy breakfast recipe that reheats nicely.

Also learn how to make eggs taste better or should we say even better!

Breakfast doesn’t have to be hard. Muffin tin eggs are a simple and tasty breakfast muffin that is protein packed.

Plus the recipe is versatile in what you toss in your egg breakfast cups!

These spinach cheese egg muffins are…

• Good for meal planning
• Quick and easy to make
• Made using just 5 simple ingredients (plus salt and pepper)
• Versatile in ingredients you use
• Great way to sneak more spinach into your diet
• An awesome way to get some healthy food into your diet
• Freezer-friendly!

• Eggs
• Milk
• Mozzarella
• Chopped ham
• Baby spinach
• Salt
• Pepper

You can change up the ingredients used.

Supplies

• Muffin Tin
• Food Processor or Blender

How to Make Spinach Egg Muffins

Step 1: Spray the muffin pan with nonstick spray.

Step 2: Blend up the spinach, eggs, milk, and salt and pepper. Mix until well blended.

Step 3: Add in your ham, and add shredded cheese on top. You will then toss these muffin tin eggs in the oven and bake.

Step 5: Enjoy!

Storage

Refrigerate – You can refrigerate your egg cups in the fridge for 3-4 days. Just reheat in the microwave as you enjoy eating them.

Freezing – You can also freeze your egg cups. Just place in a freezer container and freeze the egg cups for 3-4 months. Then just reheat from frozen in the microwave!

Variations

• Change up the meat used. You can do bacon, sausage, or leave the meat out. Just make sure the meat is fully cooked.
• Skip the spinach if you don’t care for spinach.
• Add in some small pieces of diced peppers, onions, mushrooms or other vegetables.
• Change up the variety of cheese used if you would like to alter the flavor.
• Do just egg whites if you don’t want to use whole eggs.
• Consider toppings to add on once the muffins are done. Fresh cilantro would be awesome as would some homemade salsa, too. You can also add on some sour cream or even some more shredded cheese right on top.

Expert Tips

• You can use a whisk instead of a food processor or blender. The spinach leaves will just be larger in size.
• Use a thicker slice of ham and skip out on the deli meat. While deli meat tastes great, it’s too thin for this recipe. It’ll get lost in the mixture easily and won’t stand out at all.
• Bake until the eggs are set, then remove and allow the eggs to cool. Once they cool a bit, use a fork to carefully remove them from the muffin tin.
• If you freeze these spinach muffins, we always place them in single bags and then a larger freezer bag for single-serve storage.

FAQs About Spinach Egg Cups

Here are some common questions with these egg and spinach muffins. We will help you troubleshoot this egg recipe for breakfast feedings!

How do we get egg muffins fluffy?

The fluffiness of the eggs is all about how they’re blended. When they’re whipped quickly, or blended quickly, this should create air bubbles within that help the muffins be light and airy. Adding in other ingredients might make them denser but they should still have a lighter texture to enjoy.

What is How do you keep egg muffins from deflating?

If you have your oven too hot, it will cause your egg muffins to rise, and then as you pull out they deflate. You are going to get some of the sinking effect. But, we aim to cook at 350 degrees, and then we leave our egg cups in the tin for 5 minutes or so before we remove them.

How do we know when these spinach egg muffins are done baking?

You’re going to have to keep an eye on them. One of the biggest indicators is that there shouldn’t be any type of liquid or egg on top of the muffin. u003cbru003eThey should look firm and they shouldn’t jiggle if you shake the muffin pan gently.

Do you need to store egg muffins in the fridge?

Yes, any leftovers are going to need to be stored in the fridge. This is the best way to keep them fresh and safe to eat.

How do you reheat egg muffins?

All you’ll have to do to reheat these muffins is pop them in the microwave for a short period of time. 30 seconds should be plenty to reheat one muffin. u003cbru003eIf reheating from frozen, you will heat for closer to a minute.

Can we use skim milk in the muffins instead of whole milk?

You can. It might not make them as rich but it shouldn’t affect the flavor that much or have a negative effect on how they’re baking in the oven. u003cbru003eUsing water instead of milk is also a simple way to cut out some extra calories if you’re watching that part of your diet.

Why are our egg muffins rubbery?

Overcooking your egg muffins will cause a rubbery texture. All ovens cook differently so use the cooking time as a guide and remove the eggs as soon as they are done.

How high should we Fill muffin cups?

Aim to fill your muffin cups 2/3rds the way full of the egg mixture. Take into the matter you will be adding ham and cheese which will make the egg mixture rise in the cup. u003cbru003eOnce the ham and cheese are in, it will be closer to 3/4 full.

What is FAQ?

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More Breakfast Ideas With Eggs

• Air Fryer Hard Boiled Eggs
• Sausage Egg Biscuit Casserole
• Instant Pot Egg Bites
• Baked Western Omelette
• Oven Poached Eggs

Ingredients

Makes 12 servings

Supplies

• Muffin Tin
• Food Processor or Blender

Ingredients For Egg Muffins

• 4-5 large eggs
• 1/2 cup milk
• 1/2 cup mozzarella cheese
• 3/4 cup baby spinach
• 1/2 cup diced ham
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Method

1. Start by preheating your oven to 350 degrees. Make sure to spray your muffin tin with nonstick cooking spray of your choice.
2. Then you will add milk, eggs, spinach leaves, salt and pepper into a food processor or blender. Mix unti lit is nice and whipped up.
3. Pour the egg mixture into the muffin tin, around 2/3rds way full.
4. Add in your diced ham, and topp with the mozzarella cheese.
5. Bake in the oven for 20-25 minutes or until the eggs are set in the center.

Kitchen notes

We recommend using thicker ham that you dice up. If you use deli meat it can kind of get lost in the egg cups. Swap the ham with any cooked breakfast meat, or leave it out to make a vegetarian egg cup. You can use any variety of cheese you want to top and bake your egg cups. Add in diced veggies like peppers, onions, mushrooms, etc. These egg cups can store in the fridge for 3-4 days. Or you can freeze your egg cups in the freezer for around 3 months. Reheat these egg cups in the microwave for 30 seconds if from the fridge or around a minute if frozen. Every microwave heats differently so find that sweet spot with yours. Let the muffins cups sit in the muffin tin for 5 minutes or so once baked, then take a fork and carefully lift the egg muffins out.