Go Back
+ servings

Spinach Egg Muffins

Amy Palanjian
Egg muffins will stick to a muffin tin unless you grease it well with nonstick spray. So try not to skimp on that step!
5 from 6 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Breakfast
Cuisine Mexican
Servings 12 (Makes 24 mini muffins)
Calories 98 kcal


  • 2 cups baby spinach
  • 6 eggs (lightly beaten)
  • 1 cup shredded cheddar or mozzarella cheese
  • 1/2 cup cornmeal (or all-purpose flour)
  • 1/4 cup mild smooth salsa
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt


  • 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 1/4 cup and break it up.
  • Gluten-free: Use the cornmeal or a cup for cup gluten-free flour.
  • 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.


Serving: 2muffinsCalories: 98kcalCarbohydrates: 6gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 92mgSodium: 181mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 709IUVitamin C: 2mgCalcium: 88mgIron: 1mg
Keyword spinach egg cups, spinach egg muffins
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!