These Mexican Egg Muffins with Spinach are one of the ways that we like to turn eggs into a quick and easy meal that is easy for even the littlest eaters to eat.
We almost always have eggs in the house since they are such a good back up meal option and because they are my go-to form of protein for lunch most days, and baking them up this way helps me to get a meal on the table that much quicker.
Leafy greens are often a tough sell with toddlers. Somehow they just seem to know that we really, really want them to eat them, right? And while the spinach in this recipe is by no means hidden, it is packaged in the familiar form of a muffin, which can help entice your little one to try it. I admit that my daughter is often wary of green flecks of anything in her food (you should have seen her face at a recent restaurant when her pasta arrived with basil on it!), but if I give her a bowl of salsa to dunk these muffins into, she’s much more likely to get over her fear.
These egg muffins have more protein and a nice and mild flavor from the inclusion of salsa. They are by no means spicy, but there is a nice flavor undertone that keeps them from being bland. And the texture is really soft, sort of like a fritatta, so younger toddlers should do well with them. You could try them for breakfast, lunch, or even a snack—I like them warmed for about 15 seconds in the microwave and popped into my mouth when I find myself suddenly starving or sliced into a salad. The rest of my family likes them with a salsa or ketchup dipper.
Moist little egg muffins packed with a veggie and mild Mexican flavors.
- 4 cups baby spinach, lightly packed
- 6 eggs, lightly beaten
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup cornmeal*
- 1/4 cup mild salsa (we like pureed best)
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- Preheat the oven to 375 degrees F and grease a mini muffin tin well with nonstick spray. Steam the baby spinach until just wilted or add to a bowl and stir in a little boiling water to wilt. Drain and let cool.
- Squeeze out as much excess water as you can and snip into a medium bowl with kitchen shears. (You can also place the squeezed spinach onto a cutting board to chop.)
- Add the eggs, cheese, cornmeal, salsa, salt, and onion powder and stir well. Spoon into the prepared muffin tin, filling to the edge of 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—as they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to 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.