We love quick, nutritious breakfasts that we can grab before we begin our busy days here at Back Home on the Farm. These Spinach and Parmesan Egg Muffins are delicious and packed with protein and veggies to kickstart your day. They’re also a perfect way to use all that spinach you grew in your garden.
You’ll need:
- 4 large eggs
- 4 large egg whites
- 1/2 cup 2% milk
- 4 cups fresh spinach (roughly chopped if putting in muffin tins)
- 1/2 cup Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon paprika
To make:
- Preparation: Start by preheating your oven to 450 degrees. This high temperature ensures your muffins get that golden-brown top. While waiting for the oven to heat up, generously spray a muffin tin with vegetable oil spray to prevent sticking.
- Mix Ingredients: Whisk the eggs and egg whites in a large bowl. Add the milk, chopped spinach, grated Parmesan cheese, and the seasonings (salt, pepper, and a dash of paprika). Whisk all the ingredients until well combined.
- Bake: Pour the egg mixture into the muffin tins, filling them about 2/3 of the way. Slide the tray into the oven and bake for 15-18 minutes. You’ll know they’re done when they are firm to the touch and golden brown on top.
Serving Suggestions:
These egg muffins can be served warm right out of the oven or stored in the refrigerator for up to a week. Reheat them in the microwave for a quick breakfast. They’re also perfect for a protein-packed snack after a workout. Pair them with a small salad or fruit for a balanced meal.
Serve and enjoy!
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