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!)

More Quick Breakfast Ideas

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Spinach Scramble Egg Muffins Recipe (Low Carb and Gluten Free!)
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5 from 5 votes

Spinach Scramble Egg Muffins

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
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
Nutrition Facts
Spinach Scramble Egg Muffins
Amount Per Serving (1 muffin)
Calories 108 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 138mg 46%
Sodium 271mg 11%
Potassium 121mg 3%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 7g 14%
Vitamin A 40.6%
Vitamin C 0.9%
Calcium 10.2%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

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

  1. Preheat the oven to 375 degrees F. Thoroughly spray standard muffin pans with nonstick cooking spray.

  2. 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.
  3. 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!

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18 comments on “Spinach Scramble Egg Muffins

  1. Kate Bposted March 17, 2019 at 11:05 am Reply

    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. morrisposted December 17, 2018 at 3:28 am Reply

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

    • Sommer Collierposted December 19, 2018 at 5:07 pm Reply

      Hi Morris!

      This recipe was made for a standard size muffin pan.

  3. Andrina Mathewposted December 3, 2018 at 1:19 pm Reply

    what a great breakfast. thank you.

  4. Jessicaposted November 16, 2017 at 7:50 am Reply

    Can u use fresh spinach?  

    • Sommerposted November 17, 2017 at 10:41 pm Reply

      Hi Jessica!

      Yes yo can, but the fresh spinach will release extra moisture into the muffins, so thawed and squeezed “frozen spinach” works best.

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

  6. DCposted March 17, 2017 at 3:32 pm Reply

    Do you think these could be frozen?

    • Sommerposted March 17, 2017 at 8:19 pm Reply

      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. Maria Lichtyposted March 17, 2017 at 1:14 pm Reply

    What a great on the go breakfast!

  8. Heather Christoposted March 17, 2017 at 12:32 pm Reply

    Great healthy breakfast!

  9. Kevin @ Closet Cookingposted March 17, 2017 at 10:55 am Reply

    I so want these egg muffins!

  10. Leahposted March 17, 2017 at 10:49 am Reply

    Hi Sommer!!

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

    • Sommerposted March 17, 2017 at 11:56 am Reply

      Hi Leah,

      Absolutely, but it will either need to cooked first, or chopped very small. If you try it, let me know how they turn out!

  11. Nannetteposted March 17, 2017 at 9:36 am Reply

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

    • Sommerposted March 17, 2017 at 10:13 am Reply

      Hi Nannette,

      Of course! That would taste great. :)

  12. Veronica M Legutkoposted March 17, 2017 at 8:48 am Reply

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