Cheesy Ricotta Spinach Egg Muffins (Printable Version)
Savory muffins blend eggs, ricotta, spinach, and cheese. Wholesome portable bites for busy mornings.
# The Ingredients You'll Need:
→ Dairy
01 - 1 cup ricotta cheese
02 - 1 cup shredded cheddar cheese
03 - 1/3 cup grated Parmesan cheese
04 - 1/4 cup milk (whole or 2%)
→ Vegetables
05 - 2 cups fresh spinach, chopped or 1 cup thawed frozen spinach, squeezed dry
06 - 1 small onion, finely diced
→ Eggs
07 - 6 large eggs
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
→ Optional
11 - 1/4 cup chopped fresh herbs such as parsley, chives, or basil
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin or line each cavity with paper liners.
02 - In a skillet over medium heat, cook diced onion in a splash of oil until softened and translucent, about 3 to 4 minutes. Add chopped spinach and sauté until wilted, or just warmed if using thawed frozen spinach. Remove skillet from heat and set aside to cool slightly.
03 - In a large mixing bowl, whisk together eggs, ricotta cheese, milk, salt, pepper, and nutmeg until fully combined and smooth.
04 - Stir shredded cheddar, Parmesan cheese, sautéed onion and spinach mixture, and fresh herbs if using into the egg mixture until evenly incorporated.
05 - Divide prepared mixture evenly between muffin cups, filling each cavity about three-quarters full.
06 - Transfer pan to preheated oven and bake for 18 to 22 minutes, or until muffins are just set and tops are lightly golden.
07 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Additional Tips::
01 -
- Quick to prepare with just 15 minutes of prep time and ready in under 40 minutes
- Perfect for meal prep and grab-and-go breakfasts
- Vegetarian and gluten-free as written for flexible diets
- Loaded with nourishing vegetables and protein
- Just right for using up spinach or leftover cheese at the end of the week
02 -
- High in protein and low in carbs for steady energy
- Freezer friendly and great for meal prep
- Easy to customize with your favorite veggies or cheese
03 -
- Crack eggs into a separate bowl before mixing to avoid any stray shell pieces
- Always let spinach cool so it does not start to cook the eggs when mixing
- Grease the muffin tin or use parchment liners for easy release and no sticking
- Stir in the cheese after whisking eggs for an extra fluffy rise
- A sprinkle of extra Parmesan on top gives a savory crunch that seals in the muffin tops