A Spicy Perspective

Spinach Scramble Egg Muffins

Get Your Greens In The AM! Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)Protein packed Spinach Scramble Egg Muffins are a great way to get your greens in the AM!

Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)
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Breakfast is always the trickiest meal of the day for our family. We love our sleep, and don’t want to waste a moment of our precious rest on a mediocre breakfast.

However the mommy in me wants everyone to get a healthy protein and vitamin packed meal to start the day off right.

Healthy Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)

That’s why I love these warm fluffy Spinach Scramble Egg Muffins. They are high in protein, with a heavy dose of greens. They are also naturally gluten-free and can be made with low fat cheese.

Yet best of all, you can make one batch of Spinach Scramble Egg Muffins at the beginning of the week, then rewarm them for quick and tasty breakfast all week long!

Making Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)

That’s right, Spinach Scramble Egg Muffins taste just as good on day two, three, four, and five…

Usually by then they are all gone!

Easy Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)

When we are in a rush on school mornings, it’s a huge help to have a batch of Spinach Scramble Egg Muffins in the fridge. I just pop them in the microwave for a minute, then hand each child one or two warm muffins as they walk out the door.

Fluffy Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)

Healthy breakfast, checked off. Two points for mommy!

If you are looking for ways to nix the sugary cereal as your family’s go-to quickie breakfast, give these a try.

Best Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)

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Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)
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Spinach Scramble Egg Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Spinach Scramble Egg Muffins Recipe - Quick healthy breakfast egg muffins, with spinach, low fat cream cheese, and spice for a breakfast scramble on the go!
Servings: 16 muffins

Ingredients

  • 12 large eggs
  • ounces cream cheese (low-fat optional)
  • 4 ounces plain greek yogurt (low-fat optional)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 8 ounces frozen chopped spinach, thawed
  • 1 cup shredded cheddar cheese (low-fat optional)

Instructions

  • Preheat the oven to 375 degrees F. Thoroughly spray standard muffin pans with nonstick cooking spray.
  • Place the eggs, cream cheese, yogurt, salt, garlic powder, and cayenne in the food processor. Pulse until smooth. Press the spinach firmly in a colander to remove all excess moisture. Then stir the spinach and shredded cheddar into the egg mixture.
  • Use a 1/2 cup scoop to portion the egg mixture evenly into the muffin tins. Bake for 15-20 minutes, until the centers are set and puffy. Run a butter knife to around the edges of each muffins to loosen from the pan. Serve warm!

Nutrition

Serving: 1muffin, Calories: 108kcal, Carbohydrates: 1g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 138mg, Sodium: 271mg, Potassium: 121mg, Fiber: 0g, Sugar: 0g, Vitamin A: 40.6%, Vitamin C: 0.9%, Calcium: 10.2%, Iron: 5.1%
Course: Breakfast
Cuisine: American
Author: Sommer Collier

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18 comments on “Spinach Scramble Egg Muffins”

  1. I made these because I am pregnant with triplets (!!!) and need to eat tons and tons of protein. Between the eggs, cheeses and the Greek yogurt, these are so packed with good stuff. The only change I would make is that mine came out a little salty. I would cut the amount of salt in half. If I decide to add any meats in the future I’d probably skip the salt altogether.

  2. are the nutritional facts based on the smaller muffin size or larger?

  3. what a great breakfast. thank you.

  4. Can u use fresh spinach?  

  5. Pingback: 35 Spinach Recipes You Will Want To Make Immediately! - Diy

  6. Do you think these could be frozen?

    • Hi DC,

      You know, I haven’t actually tried freezing them. Usually we eat all the muffins within 3-4 days. However, I don’t see why you couldn’t freeze them. :)

  7. What a great on the go breakfast!

  8. Hi Sommer!!

    I am not a fan of spinach, do you think kale would be a suitable substitute?

  9. Do think I could a little cooked sausage in the recipe?

  10. These look wonderful, however I need the nutrition info, is that available?