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    You are here: Home / Breakfast / Spinach Egg Muffins

    Spinach Egg Muffins

    Last Updated January 27, 2022. Published April 17, 2017 By Lorie 2 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Egg muffin on plate with fork.

    Breakfast on the go is simple and delicious with these Spinach Zucchini Egg Muffins. Only about 10 minutes to prep and packed with spinach, zucchini and plenty of cheese and ready for you as you run out the door in the morning! Freezer friendly too!

    Breakfast Egg Muffins with Spinach and Zucchini

    A veggie packed, cheesy spinach and zucchini egg muffin is the perfect way to start the day. These are a great option when you are heading into a busy week and don't always have the time to whip up an omelet in the morning or scramble an egg or two.

    Whip up a batch of these early in the week and then warm them up in the morning for a simple, delicious breakfast.

    Why You Will Love These Spinach Egg Muffins:

    • They are great for meal prepping.
    • Minimal, simple ingredients.
    • Easily customizable.
    • An easy way to add more veggies to your day.
    • Freezer friendly.
    Breakfast Egg Muffins with Spinach and Zucchini

    Ingredients You Will Need:

    • eggs: I use large eggs. If you are using egg whites, typically 2 egg whites will sub for one egg. So use 12 egg whites to sub for the 6 eggs.
    • spinach: I prefer fresh in these spinach egg muffins but you can certainly use frozen. Make sure it is thawed and squeeze out ay excess liquid before adding it to the recipe.
    • zucchini: I use a box grater to shred my zucchini. You could chop the zucchini very small if preferred.
    • cheese: white cheddar is suggested but switch up the cheese for a fun way to vary this recipe. Colby, mozzarella, parmesan and much more.
    • garlic: garlic powder is typically more readily available. You can sub one minced garlic clove.
    • salt/pepper: I know you cannot "taste" the salt and pepper necessarily when making these egg muffins. I typically do a crank or two of each. You can sprinkle a touch on top as well before serving.

    Check out these Easy Honey Biscuits to go with your egg muffins!

    How to Make This Recipe:

    1. Preheat the oven and prep the veggies.
    2. Whisk the eggs really well in a medium bowl.
    3. Add in the cheese, veggies and seasoning and whisk to combine.
    4. Pour the mixture into a well greased muffin tin, filling each muffin cavity about ⅔ of the way full.
    5. Bake for about 15-17 minutes or until egg is set and a toothpick comes out clean.

    That is it! So simple and ready in no time.

    Overhead view of spinach egg muffins with zucchini.

    How to Store These Spinach Egg Muffins:

    We love that these spinach egg muffins are easy to store for those times when you need breakfast in a snap.

    You can store them in an air tight container for up to about 5 days.

    These can also be frozen. You can keep the egg muffins in the freezer for about 3 months in a freezer safe, air tight container. They can be in one container or wrapped individually.

    Recipe Tips and Notes:

    • Reheating instructions: to reheat these spinach zucchini egg muffins, place on a microwave safe dish and microwave for about 45 seconds to one minute if from the refrigerator. If from the freezer, 1 ½ to 2 minutes, depending on your microwave.
    • Make sure to grease your muffin tin! These egg muffins will get stuck to the pan if you don't grease it really well. I put a generous amount of spray oil into each cavity.
    • For a fun way to serve these: slice each muffin in half to make two thin circles. Form a sandwich using a sliced biscuit, toast or English muffin.

    Other Add-Ins or Egg Muffin Variations:

    I LOVE these spinach and zucchini egg muffins just the way they are, but they are easily adjusted and varied so you can make them again and again and never have the same thing twice.

    These are some of our favorite options:

    • sun-dried tomatoes: use the kind in the jar in oil, but remove any excess oil. Add in a couple tablespoons of chopped sun-dried tomatoes to the egg mixture
    • add breakfast meat: any pre-cooked breakfast meat will work. Diced ham, chopped sausage or bacon. Anyone up for some goetta? (showing my Cincinnati roots with that one!)
    • other veggies: don't just stop at spinach and zucchini! Chop up some onion, jalapeño, bell peppers, yellow squash and more!

    Other breakfast recipes:

    • Zucchini Bars
    • Coconut Almond Crusted French Toast
    • Sweet Potato Baby Arugula Frittata
    • Cinnamon Roll Baked French Toast
    • 5 Minute Protein Overnight Oats

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    Spinach Zucchini Egg Muffins

    Breakfast on the go is simple and delicious with these Spinach Zucchini Egg Muffins. Only about 10 minutes to prep and packed with spinach, zucchini and plenty of cheese and ready for you as you run out the door in the morning! Freezer friendly too!
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 6 -8 muffins
    Calories: 108kcal
    Author: Lorie Yarro

    Ingredients 

    • 6 large eggs
    • 1 small zucchini
    • ½ c chopped spinach
    • ½ c white cheddar
    • ½ teaspoon garlic powder
    • Sea salt and cracked pepper to taste

    Instructions

    • Preheat oven to 375°F.
    • Grate zucchini.
    • In a medium bowl, whisk eggs together well.
    • Add all other ingredients and whisk to combine.
    • Spray or coat a muffin tin with olive oil or preferred oil and pour mixture to fill each about ⅔ full.
    • This will fill about 6-8 muffins.
    • Bake for about 15-17 minutes or until edges begin to brown and a toothpick comes out clean.

    Notes

    • Reheating instructions: to reheat these spinach zucchini egg muffins, place on a microwave safe dish and microwave for about 45 seconds to one minute if from the refrigerator. If from the freezer, 1 ½ to 2 minutes, depending on your microwave.
    • Make sure to grease your muffin tin! These egg muffins will get stuck to the pan if you don't grease it really well. I put a generous amount of spray oil into each cavity.
    • For a fun way to serve these: slice each muffin in half to make two thin circles. Form a sandwich using a sliced biscuit, toast or English muffin.

    Nutrition

    Calories: 108kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 126mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. kristin healy says

      April 17, 2021 at 10:35 am

      5 stars
      Great recipe! I embellished to add about 1/3 c sauteed onion handful of baby spinach (wilt, in the hot pan with onions) added those to eggs. I grated and salted the zucchini, and let it sit 10 min while oven preheated. mixed all together with 2oz grated pepperjack cheese and voila! They needed about 22 min to bake through.

      Reply
      • Lorie says

        April 19, 2021 at 10:31 pm

        Yum! And salting the zucchini is a brilliant idea. I just got a new oven so need to re-test these in it. I feel like my old oven ran a bit hot. Glad you enjoyed these Kristin!

        Reply

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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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