Spinach and Cheddar Egg Muffin Cups

Name: Spinach and Cheddar Egg Muffin Cups
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 teaspoons (10 g) unsalted butter, softened, for greasing the pan; 9 large eggs, room temperature; ¼ cup (60 ml) whole milk; ½ teaspoon (2½ ml) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 3 cups (90 g) fresh spinach, lightly packed, roughly chopped; 1 cup (115 g) sharp cheddar cheese, coarsely shredded; ½ red bell pepper, finely diced (optional); ¼ yellow onion, finely diced (optional)

From the MyKitchenBank Kitchen

Savory, protein-packed egg muffin cups loaded with fresh spinach and sharp cheddar cheese. These baked cups are perfect for meal prep, a quick breakfast, or party appetizers. They're moist and tender with a golden top, ready to eat warm or at room temperature.

Prep: 15 min
Cook: 22 min
Wait: 5 min
Total: 42 min
Makes: 12 muffin cups

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Steps

Before you start

Preheat oven to 375°F (190°C) with a rack in the center position
Arrange a standard 12-cup muffin tin and lightly butter or coat with nonstick spray
Have all ingredients measured and ready before you begin

1
Prepare the pan
- Lightly butter or coat each cup of the 12-cup muffin tin with nonstick spray, making sure to coat the sides and bottoms evenly.
- This prevents sticking and allows easy removal.
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Ready when: All 12 cups are lightly and evenly coated
Tip: Don't skip this step—even nonstick pans benefit from buttering for easier removal
2
Whisk the egg mixture
- In a large mixing bowl, crack the 9 eggs and whisk together with the milk, kosher salt, and black pepper until well combined and uniform in color.
- The mixture should be light and frothy.
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Ready when: Mixture is pale yellow, frothy, and no streaks of white remain
Tip: Room-temperature eggs whisk faster and blend more evenly than cold eggs
3
Combine vegetables and cheese
- Fold the chopped spinach, shredded cheddar cheese, diced red bell pepper, and diced onion (if using) into the egg mixture using a wooden spoon or spatula.
- Distribute evenly so each cup gets a mix of fillings.
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Ready when: Vegetables and cheese are evenly distributed throughout the egg mixture
Tip: Don't overmix—just combine until everything is loosely scattered. Overmixing can make the eggs tough
4
Fill the muffin cups
- Divide the egg mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Use a measuring cup or ice cream scoop to ensure even portions.
- Leave a little room at the top so the mixture doesn't overflow as it rises.
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Ready when: All 12 cups are filled three-quarters full with even distribution
Tip: If filling is uneven, use a spoon to transfer some from overfull to underfull cups
5
Bake until setOven 375°F / 190°C
- Place the muffin tin in the preheated 375°F (190°C) oven and bake for 20–22 minutes.
- The egg cups are done when the centers are set and springy to a light touch, and the tops are lightly golden.
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Ready when: Centers are firm to touch, tops are light golden, and a toothpick inserted into the center comes out clean or with just a tiny bit of soft egg
Tip: Don't overbake or the eggs will become rubbery and dry. Start checking at 18 minutes if your oven runs hot
6
Cool and remove
- Remove the muffin tin from the oven and let the cups cool for 5 minutes.
- Run a thin knife or butter knife around the edge of each cup to loosen them, then gently pop them out onto a plate or wire rack.
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Ready when: Cups are cool enough to touch and release easily from the pan
Tip: A thin, sharp knife works better than a thick utensil—it creates less drag and less risk of tearing

Good to know

Tips

For fluffier, less dense muffin cups, separate the eggs: whisk yolks with milk and seasonings, then fold in stiffly beaten whites just before filling the pan. This requires 15 minutes extra prep time.
If you prefer less spinach texture, finely mince the spinach or pulse it in a food processor before adding; or cook the spinach gently in a dry skillet for 1 minute to soften it.
These egg cups are excellent for meal prep: make a full batch on Sunday and grab 1–2 throughout the week for a quick, protein-rich breakfast or snack.
For a spicier version, add ¼ teaspoon cayenne pepper, ⅛ teaspoon red pepper flakes, or 2 tablespoons diced jalapeño to the egg mixture.

Make ahead

You can prepare the muffin tin and make the egg mixture up to 4 hours ahead; cover and refrigerate. When ready to bake, fill the cups and bake as directed, adding 2–3 minutes to the baking time if the mixture is cold.

Storage & reheating

Store cooled muffin cups in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer bag or airtight container for up to 3 months. To reheat: warm in a 350°F (175°C) oven for 8–10 minutes, or microwave a single cup for 45–60 seconds until warm throughout.

Substitutions

sharp cheddar cheese → Gruyère, Swiss, or Emmental cheese. Use the same weight; these cheeses have a sharper or nuttier flavor that pairs beautifully with spinach
fresh spinach → Kale or Swiss chard, lightly chopped. Use the same weight; cook heartier greens gently or wilt slightly before adding if you prefer a softer texture
whole milk → Heavy cream (use 3 tablespoons / 45 ml) or half-and-half. Creates a richer, more custardy texture; do not exceed 3 tablespoons of heavy cream or the cups may be too dense
red bell pepper → Sun-dried tomatoes or roasted red peppers (2 tablespoons / 20 g), finely diced. Adds a sweet, concentrated flavor; reduce quantity as these are more intense than fresh pepper