These mini Spinach Egg Muffins mix up in minutes and are one of our go-to easy meals. They’re packed with iron and protein, and you can make them ahead and stash them in the fridge until you need them for the kids!
Spinach Egg Muffins
For the past few years, we’ve been lucky to have access to a weekly delivery of local eggs. Which means that we often have eggs in the house and I often need to come up with easy ways to serve them to the kids (and myself!). These egg muffins are super quick to stir together and are a nice vegetarian option to serve at any time of the day.
They have a moist texture, making them easy for little kids to chew, and they have a nice mix of ingredients so they can function as the main course in a meal.
TIP: We like them with lunch, as a snack, packed in a lunchbox, and I enjoy them diced over salads.
Ingredients You Need
Leafy greens are often a tough sell with toddlers since they can be hard to chew and not very flavorful, but adding spinach to these egg muffins adds iron and fiber without compromising on texture. Here’s a look at the rest of the ingredients.
TIP: You can serve these Spinach Egg Cups on their own or with additional salsa or even guacamole for dipping.
Here’s a look at the process for making these egg cups. Scroll down to the bottom of the post for the full information.
- Add the eggs to a medium bowl.
- If using fresh spinach, roughly cut it up with kitchen scissors. Add with the rest of the ingredients to the bowl with the eggs and stir.
- Divide among a mini muffin tin and bake.
- Serve warm or at room temperature.
TIP: Be sure to grease your muffin tin really well to avoid sticking.
What should I serve these egg muffins with?
We like them with a simple side of fruit and crackers. You could also pair them with toast, a muffin, or add them to your own salad. I’ve also been known to add them to a grain bowl!
Iron-Rich Spinach Egg Cups
The spinach in these muffins is full of iron and it’s more readily absorbed by the body by the inclusion of the Vitamin C-rich salsa. Which is just to say that these are a great vegetarian source of iron for kids!
Best Tips for Egg Muffins
- Be sure to grease your muffin tin really well to avoid sticking.
- To use frozen spinach, let it thaw and squeeze out any moisture. Use ¼ cup and break it up.
- To make gluten-free, use the cornmeal or a cup for cup gluten-free flour.
- To make dairy-free, omit the cheese. You could add another cup of spinach or another veggie like corn or cooked roasted butternut squash.
- You can omit the added salt if desired.
- Run a paring knife around the edges of the muffins to help loosen if needed.
- Cut into smaller pieces for older babies or one year olds as needed.
- You may also like Spinach Banana Muffins, Bacon and Egg Muffins, Eggs for Baby.
If you make this recipe, I’d love to hear what your family thought of it! Please comment below to share as all feedback helps me make the best recipes for you all.Print
Egg muffins will stick to a muffin tin unless you grease it well with nonstick spray. So try not to skimp on that step!
- Preheat the oven to 375 degrees F and grease a mini muffin tin very well with nonstick spray.
- Roughly cut up the spinach with kitchen scissors or a knife.
- Add spinach to a medium bowl with the rest of the ingredients and stir well to combine.
- Divide among the prepared mini muffin tin, using about 1 tablespoon batter in each cup.
- Bake for 14-16 minutes or until the edges are golden brown and the tops are firm.
- Place the muffin tin on a wire rack and let muffins cool in the tin for 5-10 minutes. As they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to gently loosen and remove the muffins from the pan.
Store in an airtight container for up to 5 days. Warm for 15 seconds in the microwave if desired.
Be sure to grease your muffin tin really well to avoid sticking.
To use frozen spinach, let it thaw and squeeze out any moisture. Use ¼ cup and break it up.
To make gluten-free, use the cornmeal or a cup for cup gluten-free flour.
To make dairy-free, omit the cheese. You could add another cup of spinach or another veggie like corn or cooked roasted butternut squash.
You can omit the added salt if desired.
Run a paring knife around the edges of the muffins to help loosen if needed.
Cut into smaller pieces for older babies or one year olds as needed.
Keywords: spinach egg muffins, spinach egg cups