These Spinach Parmesan Egg Muffins are a great make-ahead option for a tasty and healthy breakfast all week long! High in protein and a great way to get some veggies in the morning.
It’s the Recipe ReDux time! This month’s theme: Spring Clean the Kitchen
“Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.”
I went rummaging my fridge and found 3 ingredients that I almost always keep on hand: eggs, spinach and onions. You can go wrong with these ingredients. Whether I am using them in the same meal or individually in different dishes, I use these ingredients several days each week, if not every day.
We grew our own onions in our garden last year that have lasted us all through the winter and we still a bunch on hand. I’m hoping to get a good crop out of our garden again this year. There’s something about homegrown or local food that makes your meals taste so much better.
Now to these egg muffins. The 3 ingredients I mentioned I always have on hand are eggs, spinach and onions, but I actually have another one: cheese. It may not always be the same variety of cheese, but you can always find some type of cheese in my fridge. In this week’s case: Parmesan cheese, which goes perfect with eggs, spinach and onions!
These Spinach Parmesan Egg Muffins are easy to whip up. Simply whisk the eggs, add in the rest of the ingredients and pour into a greased muffin tin. Set in the oven and wait for the yummy goodness of these Spinach Parmesan Egg Muffins to be baked.
Easy + #Healthy grab-and-go breakfast: Spinach Parmesan Egg Muffins Share on X
Another great thing about these egg muffins is they store great and reheat easily for a quick breakfast any day of the week. Just keep them in a sealed container or baggie in your fridge. When you’re ready to eat one or two, pop them in the microwave for about 1 minute (cooking time will vary depending on your microwave) and they’re ready to go! You could also freeze them for longer term storage. When you want them, I suggest thawing them first before microwaving them. I like to pull them out of the freezer the night before and let them thaw in the fridge overnight. In the morning I grab, heat and go!
What ingredients do you always keep on hand in your kitchen? Let me know in the comments!
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Spinach Parmesan Egg Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Spinach Parmesan Egg Muffins are a great make-ahead option for a tasty breakfast all week long!
Ingredients
- 9 large eggs
- 1/4 cup milk
- 1 cup packed spinach, chopped
- 1 small onion, finely diced
- 1/2 cup shredded Parmesan cheese
- 1/4 cup whole wheat flour
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin with nonstick cooking spray and set aside.
- Crack the eggs into a medium size bowl along with the milk. Whisk together.
- Add in the remaining ingredients; whisk together.
- Pour the egg mixture into the muffin cups, filling them about 1/2 – 2/3 full. Place in the oven and bake for 25-30 minutes or until done.
- Serve immediately or store in the fridge in a sealed container for up to 7 days. To reheat, cook on high in the microwave for 45-90 seconds (depending on your microwave), or until heated through.
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 0 g
- Sodium: 388 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 152 mg
Be sure to check out how other Recipe ReDux’ers are Spring Cleaning their kitchens!
- Lunch Ideas for Busy Moms - July 10, 2024
- Why Sharing Mealtime Responsibility with Your Kids is a Game-Changer - June 20, 2024
- 10 Best Bedtime Snacks for Kids - June 5, 2024
