Protein packed Spinach Scramble Egg Muffins are a great way to get your greens in the AM!
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.
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!
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!
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.
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.
More Quick Breakfast Ideas
Spinach Scramble Egg Muffins
Yield: 12-16 muffins
Prep Time:5 minutes
Cook Time:20 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!
- 12 large eggs
- 4 ounces cream cheese (optional low fat)
- 4 ounces plain greek yogurt (optional low fat)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 8 ounces frozen chopped spinach, thawed
- 1 cup shredded cheddar cheese (optional low fat)
- 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!
Yield: 12-16 muffins, Serving Size: 1 muffin
- Amount Per Serving:
- Calories: 84 Calories
- Total Fat: 5.3g
- Saturated Fat: 2.2g
- Cholesterol: 144mg
- Sodium: 246mg
- Carbohydrates: 1.8g
- Fiber: 0.3g
- Sugar: 1.2g
- Protein: 7.2g
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