Mornings at the Hartwell house used to be CHAOS. Like, total and complete mayhem where I’d be stumbling around half-awake, trying to find matching socks while simultaneously burning toast and forgetting my coffee on top of the car. Again. #MomLife
But then… these little egg-spinach miracle bites came into my life and honestly? Game. Changer.
The Morning I Finally Lost It
So last month I woke up at 6:47am (thirteen whole minutes before my alarm, WHY BRAIN WHY) and realized I had exactly zero breakfast options that didn’t involve either A) a bowl of Ryan’s sugary cereal that he swears he’s “still eating” despite it sitting there since Christmas or B) that weird protein powder James bought that tastes like sweetened chalk mixed with sadness.
I just STOOD there staring into my fridge like it might suddenly produce something edible if I looked hard enough. Charlie (my furry 85-pound “lap dog”) was doing that impatient dance by the door because apparently HIS schedule couldn’t possibly be delayed.
Anyway, I ended up grabbing a stale granola bar from the glove compartment of my car and calling it breakfast. My stomach was making those embarrassing whale sounds during my 9:30 client call and I swear Brenda from accounting could hear it through Zoom.
That was IT. I needed a solution that didn’t involve me cooking every single morning or spending $7 on those fancy premade breakfast things that taste like cardboard’s slightly more flavorful cousin.
Pinterest Solutions That Actually WORKED (For Once)
That night I fell into one of those Pinterest holes where you start looking for breakfast ideas and somehow end up shopping for bathroom tiles at 1am. But before that happened, I discovered these spinach egg muffin thingies that looked doable even for someone who once set off the smoke alarm making CEREAL (don’t ask, it involved multitasking and a paper towel too close to the toaster).
I had most of the stuff already:
- Eggs (duh)
- That bag of spinach I bought with good intentions 4 days ago that was prolly about to turn into spinach SOUP
- Some shredded cheese with only ONE small suspicious fuzzy spot that I could totally cut around
- Half an onion wrapped in plastic wrap that was definitely still 85% usable
- Random spices that I impulsively bought for that one recipe I made in 2019
My First Attempt (AKA Kitchen Disaster #347)
Honestly though, my first attempt at these spinach egg muffins was… interesting. I misread “lightly grease the muffin tin” as “maybe wave some cooking spray in the general direction of the pan” and ended up with what can only be described as an egg-based archaeological dig. James walked in while I was literally CHISELING egg remnants from the pan and just slowly backed out of the kitchen without saying a word. Wise man.
I also maybe sorta definitely didn’t read the part about squeezing moisture out of the spinach?? So my “muffins” were more like little egg swamps with islands of spinach poking out. Tasted fine though! I ate 3 standing over the sink while still scraping the pan. Not my proudest moment.
Take Two: Actually Following Directions (Kinda)
The next weekend I decided to give it another shot because I’m stubborn like that. This time I actually measured stuff well mostly and I used those silicone muffin cup thingies that Emma left here when she moved to her apartment.
THE DIFFERENCE. Omg. They actually looked like food! Real food that a real human might actually want to eat on purpose!
Here’s what I did differently:
What You Actually Need For These Things
- 8 eggs (I used 9 because one looked suspiciously small)
- Like a decent handful of spinach – I didn’t measure but it was the amount that makes you feel virtuous without tasting too “green”
- Cheese (whatever kind is hiding in your fridge – I used a weird mix of cheddar and something unlabeled that might’ve been mozzarella or might’ve been monterey jack from taco night)
- Half an onion, chopped while trying not to cry
- Those little mini sweet peppers that come in the bag – I chopped up 3 of them
- Salt, pepper, garlic powder because I put that in literally everything
- A splash of milk that was DEFINITELY still good despite being 2 days past the date
The Actually-Worked Method
- Heat your oven to 375° (or 380° if your oven runs cold like mine that the repair guy SWEARS is “working perfectly fine” despite needing an extra 20 minutes to cook literally anything)
- Chop all the veggies into tiny pieces so your kids/husband/self cannot identify and subsequently reject individual components
- I sautéed the onions and peppers first because raw onion repeats on me all day and makes me burp in client meetings which is NOT the professional vibe I’m going for
- Crack eggs into bowl, add splash of milk, whisk until your arm gets tired or everything looks yellow and consistent-ish
- Dump in all the other stuff, mix it around
- Pour into muffin cups that you’ve ACTUALLY sprayed properly this time (learn from my mistakes people)
- Bake for… I dunno, 17.5 minutes exactly seemed to work in my possessed oven
- Let cool for at least 60 seconds before burning your fingers trying to grab one because you can’t wait
The Life-Changing Magic of Make-Ahead Breakfast
So turns out these little eggy miracles KEEP. Like, you can make them on Sunday during the Seahawks game (while pretending to understand football for James’ sake) and then eat them all week!
I’ve been keeping them in this glass container that previously held those expensive cookies from the farmers market that I hide from everyone else in the house. 3 days in the fridge, totally fine. I’ve been zapping them for like 30 seconds in the microwave and they’re almost as good as fresh.
This week I actually made it to my 8am meeting WITHOUT that terrible empty stomach coffee feeling that makes me jittery and irritable. Sarah even commented that I seemed “suspiciously chipper” for a Monday morning strategy session.
Weird Variations I’ve Tried Because I Get Bored Easily
After making the basic version for two weeks, I started experimenting because that’s what happens when you’ve been watching too many Great British Baking Show episodes.
- The “Clean Out The Fridge” Version Added some sad looking mushrooms, the last bit of a bell pepper, and some ham that needed to be used up. Honestly? Delish-ifying!
- The “James Needs Protein” Version My husband has been on this weird protein kick since his doctor mentioned his cholesterol was “slightly elevated” (he’s now convinced he’s basicaly dying). I added extra egg whites and some turkey sausage. He ate four in one sitting and didn’t even realize there was spinach involved.
- The “Emma’s Coming To Visit And She’s In Her Healthy Phase” Version My daughter goes through these health phases where suddenly everything needs to be organic and contain at least one ingredient I can’t pronounce. I added chia seeds, used feta instead of cheddar, and threw in some sun-dried tomatoes from that jar that’s been in the pantry since who knows when. She took the leftovers back to her apartment, so I’m counting that as a win.
- The “Ryan Actually Ate A Vegetable” Version My son, who I love dearly but subsists primarily on foods that come in logo-covered packages, actually ate these when I added bacon. LOTS of bacon. And extra cheese. The vegetable-to-meat ratio was questionable, but hey, there was technically spinach in there somewhere.
- The “I Got Carried Away At The Farmers Market” Version Last weekend I bought WAY too many vegetables because they all looked so pretty (and because that one farmer who looks like Sam Elliott was there and I got flustered and just kept saying “yes I’ll take that too”). I chopped up some kale, rainbow chard, and this weird purple cauliflower. The muffins turned out looking like something from Dr. Seuss but tasted surprisingly good.
- The “It’s 10pm And I’m Out Of Regular Milk” Version Used unsweetened vanilla almond milk because it was all I had. Do NOT recommend unless you enjoy confusion in your breakfast foods.
- The “Found An Old Spice Blend From That Blue Apron Box” Version Added some mystery spice packet that I found while cleaning out the spice cabinet. Had za’atar and something else in it? Made the whole kitchen smell like a Moroccan restaurant in a good way.
How These Muffins Literally Saved My Sanity
I’m not being dramatic when I say these spinach egg muffins have changed my entire morning routine. For real.
Before: Wake up already behind schedule, skip breakfast, pound coffee on empty stomach, feel like garbage by 10am, snack on whatever questionable items are in my desk drawer, crash by 2pm, repeat.
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After: Wake up still behind schedule (some things never change), grab 2 egg muffins, heat while making coffee, eat an ACTUAL BREAKFAST with vegetables like a functioning adult human, feel smug about my life choices until at least noon.
I even brought some to my last book club meeting (the one where no one actually reads the book and we just drink wine and complain about our families), and Teresa asked for the recipe. TERESA! The same woman who makes those complicated French pastries that require three days and special equipment! She thought MY food was worth making!
The Time I Forgot Them On The Counter All Night
Quick warning/confession: if you leave these out overnight because you fell asleep watching that new true crime documentary and forgot to put away the food… just toss them. Learn from my mistake. I convinced myself they were “probably fine” and let’s just say the next 24 hours were… unpleasant. James still brings this up whenever I mention meal prep.
Why I’m Oddly Emotional About Breakfast Food
So here’s the thing. It’s not really about egg muffins. It’s about finding small ways to make my chaotic life slightly less chaotic.
At 47, I’ve finally realized that all those “morning routine” articles written by 25-year-olds with no kids and apparently no need for sleep aren’t realistic for me. I’m never going to be someone who wakes up at 5am to meditate and journal before making a photogenic breakfast smoothie bowl.
But I CAN be someone who preps a week’s worth of reasonably healthy breakfasts on Sunday while watching football and drinking wine (multitasking, people!). And somehow that small change has made me feel more in control of my mornings.
Plus my doctor has been nagging me forever about eating breakfast, especially with my thyroid stuff. So now I can smugly tell her “yes I eat breakfast every day” at my next appointment and it won’t even be a lie! Growth!
More Recipes You’ll Love
If you enjoyed these spinach egg muffins, you might also like these other easy breakfast and meal prep ideas from my kitchen (and some from my favorite bloggy friends)!
More Breakfast Ideas
Look, breakfast is hard. We all know this. Here are some other morning-friendly recipes that won’t make you hate your alarm clock:
- Do Eggs and Avocado Go Together? – Spoiler alert: they totally do, and I’ve got the proof!
- High Protein Egg White Bites – For when you’re being extra healthy or have leftover egg whites.
- Breakfast Tortilla Quiche Bake – Like a quiche but easier because who has time to make pastry?
For Egg Lovers
If you’re as egg-obsessed as I am, check out these egg-cellent recipes (sorry not sorry for the pun):
- Are Scrambled Eggs with Avocado Healthy? – A deep dive into my favorite breakfast combo.
- Spinach and Cheese Egg Muffins – Another take on egg muffins from my friend Kelly.
The Recipe Card
Ingredients
- 8-9 large eggs
- 1/2 cups fresh spinach roughly chopped
- 1 cup shredded cheese whatever mix you have in your fridge
- 1/2 medium onion finely chopped
- 3 mini sweet peppers chopped
- 1/4 cup milk
- 1/2 teaspoon salt or just eyeball it like I do
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray for muffin cups
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Instructions
- Preheat your oven to 375°F (or 380°F if your oven runs cold like mine).
- Spray a 12-cup muffin tin with cooking spray, or use silicone muffin cups for easier removal.
- Chop all vegetables into small pieces.
- Heat a small pan over medium heat and sauté the onions and peppers for about 3-4 minutes until softened.
- In a large bowl, crack the eggs and add the milk. Whisk until well combined.
- Add the sautéed veggies, spinach, cheese, salt, pepper, and garlic powder to the egg mixture. Stir to combine.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 17-20 minutes until the eggs are set and slightly golden on top.
- Let cool for at least 5 minutes before removing from the muffin tin.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
– These reheat really well! Just microwave for 30 seconds from refrigerated or about 1 minute from frozen.
– Feel free to customize with whatever veggies, meats, or cheeses you have on hand. These are super versatile!
– Don’t leave these out overnight like I did that one time… learn from my mistake!
Nutrition
The Questions Y’all Keep Asking Me About These Egg Muffin Thingies
Are spinach egg muffins good for weight loss?
Yes, spinach egg muffins can be beneficial for weight loss as they’re high in protein and vegetables while being low in carbohydrates. The protein helps keep you feeling full longer, which can prevent snacking between meals. They’re portion-controlled and provide a good balance of nutrients with relatively low calories.
Can you freeze spinach egg muffins?
Absolutely! Spinach egg muffins freeze exceptionally well. After cooling completely, place them in freezer-safe containers or bags and label with the date. They can be stored frozen for up to 2 months without significant quality loss. To reheat, microwave for approximately 60-90 seconds from frozen.
How long do egg muffins last in the fridge?
When stored properly in an airtight container, spinach egg muffins will stay fresh in the refrigerator for 4-5 days. After that, the quality begins to decline. For best results, always cool them completely before refrigerating to prevent excess condensation.
Can I make egg muffins without milk?
Yes, you can make egg muffins without milk. The milk adds a bit of moisture and fluffiness, but it’s not essential to the recipe. You can substitute with non-dairy alternatives like almond milk, oat milk, or simply omit it altogether. Without milk, the texture may be slightly more dense but still delicious.
Are spinach egg muffins keto?
Yes, spinach egg muffins are generally keto-friendly. They’re naturally low in carbohydrates and high in fats and proteins, which aligns perfectly with ketogenic diet requirements. Just be mindful of any additions like onions or peppers, which contribute small amounts of carbs, but the basic recipe fits well within keto guidelines.
How many calories in spinach egg muffins?
A standard spinach egg muffin contains approximately 90-110 calories each, depending on the specific ingredients used. The calorie count will vary based on the amount of cheese, any additional vegetables, or protein sources added. The basic recipe using eggs, spinach, and a moderate amount of cheese typically falls within this range.
What can I serve with egg muffins for breakfast?
Spinach egg muffins pair well with several breakfast sides for a complete meal:
– Fresh fruit or berries for natural sweetness and fiber
– Half an avocado for healthy fats
– Greek yogurt with a drizzle of honey
– A small green smoothie for additional nutrients
– Whole grain toast for those wanting additional carbohydrates
Can you make egg muffins the night before?
Yes! Making egg muffins the night before is one of their biggest advantages. They’re designed for meal prep, allowing you to prepare a batch that can be quickly reheated throughout the week. This makes them perfect for busy mornings when cooking breakfast isn’t practical. Just store them properly in the refrigerator after they’ve cooled completely.
Final Thoughts From A Reformed Breakfast-Skipper
If you’ve made it this far in my rambling breakfast manifesto, congrats! Your reward is my completely uninformed nutritional analysis: these spinach egg muffins have protein and vegetables, which I’m pretty sure means they’re healthy. They keep me full until lunch, don’t make my blood sugar do crazy things, and can be made while half-watching TV.
Would Martha Stewart be impressed with my culinary skills? Absolutely not. Would she judge my kitchen shortcuts and the way I eyeball measurements instead of using actual measuring cups? Definitely.
But Martha Stewart doesn’t have to deal with my Honda’s check engine light that’s been on since 2019 (finally fixed last Thursday for $600, ouch), or Charlie’s expensive special food for his sensitive stomach, or the fact that our bathroom renovation has been “almost done” for approximately 7 months.
Sometimes good enough is…well…good enough.
Now if you’ll excuse me, I need to go make another batch of these because we’re out and tomorrow morning is already giving me anxiety.
Oh! And if you try these, let me know what weird variations you come up with. Or don’t. I’ll forget to check the comments anyway because I’m still trying to figure out how to set up notifications properly on this blog. Technology and I have a complicated relationship.
~ Lisa (who is unreasonably proud of herself for solving the breakfast problem only approximately 20 years into adulthood)
P.S. James just looked over my shoulder and wants me to clarify that his cholesterol is “only borderline” and he is NOT obsessed with protein. This from the man who ordered protein powder in bulk and now has enough to survive the apocalypse. Sure, honey.