Savory Egg & Spinach Muffins

1. 1
   prep

   Preheat oven and prepare the muffin tin.

   Preheat oven to 350°F (175°C). Lightly grease 8 cups of a standard muffin tin with oil.

   TIPUse a paper towel to spread a thin, even layer of oil inside each cup so the muffins release easily.
2. 2
   saute · ~5 min

   Sauté the spinach and aromatics.

   1.Heat 1 tsp oil in a frying pan over medium heat.

   2.Add chopped onion and sauté until translucent, about 3 minutes.

   3.Stir in minced garlic and cook until fragrant, about 30 seconds.

   4.Add chopped spinach and cook, stirring, until just wilted, about 1-2 minutes. Remove from heat and let cool slightly.

   TIPDon't overcook the spinach — just wilt it. It will finish cooking in the oven.
3. 3
   mix · ~1 min

   Whisk the egg mixture.

   1.Crack eggs into a medium mixing bowl.

   2.Add milk, salt, and black pepper.

   3.Whisk vigorously until smooth and slightly frothy, about 30 seconds.
4. 4
   assemble · ~2 min

   Combine and fill the muffin cups.

   1.Fold the sautéed spinach mixture and half the shredded cheddar into the beaten eggs.

   2.Stir gently until evenly distributed.

   3.Divide the mixture evenly among the 8 greased muffin cups, filling each about three-quarters full.

   4.Top each muffin with the remaining shredded cheddar.

   TIPLeave a little room at the top — the muffins puff up as they bake.
5. 5
   bake · ~18 min

   Bake until golden and set.

   Bake in the preheated oven for 16-18 minutes, until the tops are puffed and golden and a toothpick inserted in the center comes out clean.

   TIPThe centers should feel firm to the touch with a slight spring — no jiggle.
6. 6
   rest · ~5 min

   Cool briefly and serve.

   Let the muffins rest in the tin for 5 minutes, then run a butter knife around the edges and lift them out. Serve warm.

   TIPResting helps the muffins set fully and makes them easier to remove.

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