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Spinach Frittata Muffins

This recipe is for individual muffin-sized portions for an easy and delicious grab-and-go breakfast or lunch.

Recipe Source: ChopChopFamily.org


  • 1 teaspoon vegetable oil
  • 8 large eggs
  • 2 cups (packed) spinach leaves, chopped
  • 1⁄2 cup shredded or crumbled cheese, such as cheddar, Swiss, feta, or Parmesan
  • 4 scallions (green onions), greens and whites, chopped
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon black pepper


  1. Turn the oven on and set the heat to 350 degrees. Using your clean hand or a paper towel, use the oil to generously grease eight of the muffin tins.
  2. Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow. Add the remaining ingredients and mix well.
  3. Fill 6 to 8 muffin cups to the top and, once the oven temperature has reached 350 degrees, carefully move the tin into the oven.
  4. Bake until the top is golden and the eggs are set, 20-25 minutes. (To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.)
  5. Remove the tin carefully from the oven and set it aside to cool.
  6. ​Once the “muffins” have cooled a bit, tip them out of the tin onto the plate. Serve warm or at room temperature, or cover and refrigerate up to 2 days.
Serving Size: 1 Muffin
Total Fat8 g
Saturated Fat3 g
Cholesterol250 mg
Sodium354 mg
Total Carbohydrate2 g
Dietary Fiber1 g
Total Sugars1 g
Added Sugars included0 g
Protein11 g
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