Spinach and Goat Cheese Egg Muffins

Name: Spinach and Goat Cheese Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 6 large eggs; 1/2 c. milk; 1/4 c. fresh goat cheese, crumbled; 5 oz. baby spinach, chopped; 1/2 c. red pepper, diced; 1 tbsp. olive oil; 2 scallions, chopped; kosher salt and pepper

Meal prep these healthy egg muffins for a quick, on-the-go breakfast all week.

By The Good Housekeeping Test KitchenUpdated: Jul 16, 2024

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Danielle Occhiogrosso Daly

Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

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These tasty bake-and-take egg cups are packed with protein. Make them on a Sunday, then heat and eat all week.

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Ingredients

6
large eggs
1/2 cup
milk
1/4 cup
fresh goat cheese, crumbled
5 oz.
baby spinach, chopped
1/2 cup
red pepper, diced
1 Tbsp.
olive oil
2
scallions, chopped
kosher salt and pepper

Directions

1. Step 1Heat oven to 350°F. Spray 12-cup muffin pan with nonstick cooking spray.
2. Step 2Heat oil in a large skillet on medium. Add red pepper and 1⁄8 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Remove from heat and stir in scallions.
3. Step 3In a large bowl, beat together eggs, milk, 1⁄4 tsp salt, and 1⁄8 tsp pepper. Stir in spinach and red pepper mixture.
4. Step 4Divide batter among muffin pan cups (about 1⁄4 cup each), top with goat cheese, and bake until just set in the center, 20 to 25 minutes. (Even when set, tops of frittatas may look wet from the spinach.)
5. Step 5Cool on wire rack 5 minutes, then remove from pan. Serve warm. Can be refrigerated up to 4 days; microwave on high 30 seconds to reheat.

Nutrition Information (per serving): About 65 calories, 4g protein, 2g carb, 1g fiber, 1g sugars (0g added sugars), 4.5g fat (1.5 g sat), 97mg cholesterol, 120mg sodium

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