Savory Spinach & Cheese Breakfast Muffins
15min
20min
4
444
Chef's Note
These muffins freeze beautifully! Make a double batch and freeze individually wrapped muffins for quick grab-and-go breakfasts. To reheat, microwave for 30 seconds or warm in a 350°F oven for 5-7 minutes. For extra flavor, try adding 1/4 cup of sun-dried tomatoes or a handful of fresh herbs like basil or chives.
Tags
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
6 large eggs
1 cup milk
1/4 cup olive oil
4 cups fresh spinach
1 1/2 cups cheddar cheese
1/2 cup feta cheese
4 stalks green onions
1 medium red bell pepper
1 cup cooked quinoa
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- 2
In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried thyme.
- 3
In another bowl, beat 6 large eggs, then add 1 cup of milk and 1/4 cup of olive oil. Whisk until well combined.
- 4
Chop 4 cups of fresh spinach into small pieces. Dice 1 medium red bell pepper and thinly slice 4 stalks of green onions.
- 5
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- 6
Fold in the chopped spinach, 1 1/2 cups of shredded cheddar cheese, 1/2 cup of crumbled feta cheese, diced red bell pepper, sliced green onions, and 1 cup of cooked quinoa.
- 7
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 8
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- 9
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving)
444
28g
50g
15g
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