Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheddar cheese (or cheese of choice)
- 1/4 cup heavy cream (optional, for fluffier muffins)
- 1/4 cup diced onions (optional)
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp olive oil or melted butter (for greasing muffin tin)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with olive oil or butter, or use silicone muffin liners.
- In a large mixing bowl, crack the eggs and whisk them well.
- Add heavy cream (if using), garlic powder, salt, and pepper. Whisk until smooth.
- Stir in the chopped spinach, shredded cheese, and diced onions (if using).
- Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the muffins are puffed up and the centers are set.
- Remove from the oven and let cool slightly. Gently loosen the edges with a knife if needed.
- Serve warm or store in an airtight container in the fridge for up to 4 days.
Would you like me to add variations (like bacon, mushrooms, or peppers) or help with nutrition info?