Make-Ahead Egg and Spinach Muffins

A protein-rich breakfast to fuel your morning!

Make-Ahead Egg and Spinach Muffins

This delicious and easy recipe is a high-protein, healthy-carb breakfast that’s perfect for meal prepping. Eggs are a great source of choline and protein for brain and muscle support, the spinach provides iron, folate, and antioxidants, and the healthy cheese adds flavor, calcium, and protein without excessive saturated fat or additives.

Want to access this recipe - and all the anti-inflammatory recipes we offer? Become a WEIL Nutrition Corner® VIP and unlock all the recipes, guides, meal plans and more. Save 45% on your annual membership with our summer sale!

Ingredients (Makes 6 muffins):

• 6 large eggs (choose omega-3 enriched, organic free-range if possible)

• 1 cup fresh organic spinach, finely chopped (or ½ cup thawed frozen spinach, squeezed dry)

• ½ cup diced bell pepper or tomato (optional for flavor and antioxidants)

• ¼ cup finely chopped onion or scallions

• ½ cup shredded cheese such as goat cheese, feta, or organic aged cheddar

• Salt and pepper to taste

• Optional: pinch of turmeric or smoked paprika for flavor and added benefits

• Olive oil or avocado oil spray for greasing
  

Instructions:

• Preheat oven to 350°F (175°C). Lightly grease a muffin tin with oil spray or line with silicone baking cups.

• In a mixing bowl, whisk the eggs with a pinch of salt, pepper, and any desired spices.

• Stir in the chopped spinach, vegetables, and cheese.

• Divide the mixture evenly into 6 muffin cups (fill about ¾ full).

• Bake for 18–22 minutes, or until eggs are set and slightly golden on top.

• Let cool, then store in an airtight container in the fridge for up to 4 days.
  

To Reheat:

• Microwave for 20–30 seconds or warm in a toaster oven.