If you ever wondered what magic happens when creamy goat cheese meets fresh spinach, you’re in for a treat! Picture this: fluffy egg muffins that rise like little clouds of joy, bursting with flavor and packed with nutrients. Zucchini muffins for breakfast These Spinach and Goat Cheese Egg Muffins are not just a breakfast option; they are your new best friends for any meal of the day.

Imagine waking up to the aroma of baked goodness wafting through your kitchen, enticing you to dive into a delightful morning feast. These muffins are perfect for brunch gatherings, busy weekdays, or even a midnight snack when those late-night cravings hit. Trust me, once you take your first bite, you’ll experience an explosion of flavors that will have you dancing in your kitchen! For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.

I’ll never forget the first time I made these muffins for my friend’s brunch. They disappeared faster than I could say “spinach”! Everyone couldn’t stop raving about how delicious they were.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Spinach: Choose vibrant green leaves; they should be crisp and free from yellowing for the best taste.
• Goat Cheese: Opt for creamy goat cheese that crumbles easily; it adds richness to the muffins. Comforting chicken pot pie.
• Eggs: Use large eggs; they provide the structure and protein base essential for fluffy muffins.
• Salt and Pepper: Simple seasonings that enhance all the flavors without overpowering them.
• Milk: Whole milk works wonders in creating a rich texture; don’t skimp on this ingredient!
• Onion Powder: A dash of onion powder gives an extra layer of flavor without the fuss of chopping onions.
• Olive Oil or Cooking Spray: Grease your muffin tin well to ensure easy removal after baking. For more inspiration, check out this Easy Bangers And Mash recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray so that our muffins slide out easily later.

Prepare the Spinach: Roughly chop about two cups of fresh spinach and sauté it briefly in a pan until wilted. This makes it tender and enhances its flavor.

Mix the Wet Ingredients: In a mixing bowl, whisk together six eggs and half a cup of whole milk until frothy. This step is crucial; it aerates the mixture for fluffiness.

Add Seasonings and Cheese: Stir in salt, pepper, onion powder, and crumble in about four ounces of goat cheese. The cheese should be spread throughout so every bite is cheesy goodness.

Combine with Spinach: Gently fold in the cooked spinach until evenly distributed throughout the egg mixture. Be careful not to over-mix; we want those airy textures!

Bake!: Pour the mixture into each muffin cup until they’re about three-quarters full. Bake them in your preheated oven for 20-25 minutes until puffed and golden brown on top.

And there you have it! Once they’re done baking, let them cool slightly before removing them from the pan. You can enjoy these delightful muffins warm or store them in an airtight container for meal prep throughout the week!

These Spinach and Goat Cheese Egg Muffins are not only scrumptious but also incredibly versatile. Pair them with a salad for lunch or serve alongside some crispy bacon at breakfast. Cucumber salad with feta The possibilities are endless! Enjoy!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Whisk your eggs while sautéing spinach and mixing in goat cheese for a creamy texture. Fill your muffin tins and bake until set, about 20-25 minutes.

Add Your Touch

Experiment with different cheeses like feta or add sun-dried tomatoes for a Mediterranean flair. Colorful veggie pasta You can also swap spinach for kale or add diced bell peppers for a colorful twist.

Storing & Reheating

Store your muffins in an airtight container in the fridge for up to five days. To reheat, pop them in the microwave for about 30 seconds or warm them in the oven at 350°F until heated through.

Finding the perfect balance of spinach and goat cheese took some trial and error, but now my friends rave about these muffins at brunch!

FAQ

Can I use egg whites instead of whole eggs?

Yes, using egg whites makes this recipe lighter and lower in calories.

How long do these muffins last in the freezer?

These muffins can last up to three months when properly stored in an airtight container.

What other vegetables work well in this recipe?

You can try diced zucchini or mushrooms for added flavor and nutrition!

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Spinach and Goat Cheese Egg Muffins

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• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Makes approximately 12 muffins 1x

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Description

Spinach and Goat Cheese Egg Muffins are a delightful fusion of creamy goat cheese and fresh spinach, creating fluffy, flavorful bites perfect for any meal. These muffins are quick to prepare, nutritious, and versatile enough for breakfast, brunch, or a satisfying snack. Imagine waking up to their enticing aroma—each muffin is a burst of flavor that will leave you wanting more!

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Ingredients

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• 2 cups fresh spinach, chopped
• 4 oz goat cheese, crumbled
• 6 large eggs
• ½ cup whole milk
• 1 tsp salt
• ½ tsp pepper
• 1 tsp onion powder
• Olive oil or cooking spray (for greasing)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
2. Sauté the chopped spinach in a pan until wilted; set aside.
3. In a mixing bowl, whisk together eggs and milk until frothy.
4. Stir in salt, pepper, onion powder, and crumbled goat cheese until evenly mixed.
5. Gently fold in sautéed spinach.
6. Pour the mixture into the muffin cups, filling them about three-quarters full.
7. Bake for 20-25 minutes until puffed and golden brown. Let cool slightly before removing from the tin.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 120
• Sugar: 1g
• Sodium: 230mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 8g
• Cholesterol: 150mg