Cheesy Ricotta Spinach Egg Muffins (Print View)

Savory muffins filled with creamy ricotta, spinach, and cheese; perfect for breakfast or a healthy snack.

# Components:

→ Dairy

01 - 1 cup ricotta cheese
02 - 1 cup shredded cheddar cheese
03 - 1/3 cup grated Parmesan cheese
04 - 1/4 cup whole or 2% milk

→ Vegetables

05 - 2 cups fresh spinach, chopped or 1 cup thawed frozen spinach, squeezed dry
06 - 1 small onion, finely diced

→ Eggs

07 - 6 large eggs

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)

→ Optional Additions

11 - 1/4 cup chopped fresh herbs such as parsley, chives, or basil

# Directions:

01 - Set oven to 350°F and lightly grease a standard 12-cup muffin tin or line each cup with paper liners.
02 - Heat a skillet over medium and sauté the diced onion in a small amount of oil until soft and translucent, about 3 to 4 minutes. Add the spinach and cook until wilted or just warmed if using thawed spinach. Remove from heat to cool slightly.
03 - In a large mixing bowl, whisk eggs, ricotta cheese, milk, salt, black pepper, and nutmeg until the mixture is fully blended and smooth.
04 - Fold in shredded cheddar cheese, grated Parmesan, the sautéed vegetables, and fresh herbs if using. Stir gently until evenly distributed.
05 - Evenly divide the combined mixture among the muffin cups, filling each approximately three-quarters full.
06 - Place tin in the oven and bake for 18 to 22 minutes until the muffins are set and the tops are lightly golden.
07 - Allow to cool in the pan for 5 minutes, then transfer muffins to a wire rack. Serve warm or at room temperature as desired.

# Expert Advice:

01 -
  • Uses simple everyday ingredients you likely already have in the fridge
  • Naturally gluten-free and vegetarian for almost everyone at your table
  • Customizable flavors mix in extra veggies or swap cheeses with what you have
  • Easy for prepping ahead freezes and reheats beautifully
  • Perfect for breakfast meal-prep or a lunchbox snack
02 -
  • High protein and low carb so they keep you full for hours
  • Perfect make-ahead breakfast for busy mornings
  • Reheats in seconds for weekday convenience
03 -
  • Always let the cooked veggies cool to barely warm before mixing with the eggs This keeps your muffins tender
  • Grate cheddar yourself for meltier muffins or mix in a bit of mozzarella for gooey texture
  • Check muffin doneness with a gentle press they should feel just firm and springy not wet
  • I never skip fresh herbs and a touch of nutmeg for subtle depth That little flourish makes all the difference

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