Spinach and Cheddar Egg Muffins

Egg muffins are basically mini frittatas baked in a muffin tin. They are portable, easy to portion and endlessly flexible, so you can use whatever vegetables are waiting in your crisper drawer. This spinach and cheddar version is a reliable starting point that tastes good warm, at room temperature or straight from the fridge.

Ingredients

• 1 tablespoon olive oil
• 1/2 small onion, finely diced
• 1/2 red bell pepper, finely diced
• 2 packed cups (60 g) baby spinach, roughly chopped
• 10 large eggs
• 1/3 cup (80 ml) milk
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup (115 g) shredded sharp cheddar
• Cooking spray or butter for the pan

Step-by-Step Instructions

1. Prepare the pan. Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin very well, or use silicone liners. Paper liners tend to stick to eggs unless they are the parchment type.
2. Cook the vegetables. Warm the oil in a skillet over medium heat. Cook the onion and bell pepper for 4 to 5 minutes until softened. Add the spinach and stir until wilted, about 1 minute. Cooking the vegetables first removes excess water so your muffins do not turn soggy.
3. Whisk the eggs. In a large bowl or jug, whisk the eggs, milk, salt, pepper and garlic powder until no streaks of white remain.
4. Fill the cups. Divide the vegetables and three-quarters of the cheese among the muffin cups. Pour the egg mixture over them, filling each cup about three-quarters full. Top with the remaining cheese.
5. Bake. Bake for 18 to 22 minutes, until the centers are set and a knife inserted in the middle comes out clean.
6. Cool briefly. Let them sit in the pan for 5 minutes. They will puff in the oven and settle as they cool, which is normal. Run a thin knife around the edges and lift them out.

Tips for Fluffy, Non-Sticky Egg Muffins

• Grease generously. Eggs bond to metal. A good coating of spray or butter, including the top rim, makes removal easy.
• Do not overbake. Overcooked eggs turn rubbery and release water. Pull them as soon as the centers are set.
• Pour from a jug. A measuring jug with a spout makes even filling simple and tidy.
• Keep fillings small. Finely diced vegetables distribute evenly and help the muffins hold together.

Flavor Combinations to Try

• Denver: Diced ham, green pepper, onion and cheddar.
• Mediterranean: Sun-dried tomatoes, olives, spinach and feta.
• Broccoli cheddar: Finely chopped steamed broccoli and extra cheddar.
• Southwest: Black beans, corn, green chiles and pepper jack, served with salsa.

Storage and Reheating

Cool the muffins completely, then store in an airtight container lined with a paper towel for up to 4 days in the refrigerator. The towel absorbs moisture. To freeze, place them on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat in the microwave for 30 to 45 seconds from the fridge or about 1 minute from frozen.

Frequently Asked Questions

Why did my egg muffins deflate?
All egg dishes puff up from steam and sink a little as they cool. A small dip is normal and does not affect taste.

Can I use only egg whites?
Yes. Use about 2 cups of liquid egg whites in place of the whole eggs and bake for 15 to 18 minutes.

What can I serve with egg muffins?
Pair them with whole grain toast, a piece of fruit or a small bowl of yogurt for a balanced breakfast. They also make a good lunchbox addition.

Make Them Your Own

Once you have the basic ratio of about 10 eggs to 1/3 cup milk for 12 muffins, you can change the fillings freely. Aim for roughly 1 1/2 to 2 cups of cooked fillings in total so the egg can bind everything together.