Greek Yogurt Egg Muffins
Greek Yogurt Egg Muffins
Ingredients
- 8 large eggs
- 1/2 cup plain Greek yogurt
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheddar cheese, , plus 2 tablespoons for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed cooking spray
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk the eggs until well beaten. Add the Greek yogurt, chopped spinach, 1/2 cup of shredded cheddar cheese, salt, and black pepper. Mix until all ingredients are thoroughly combined.
⏱️ 5 min
- 3
Evenly distribute the egg mixture among the 12 muffin cups, filling each about three-quarters full.
⏱️ 3 min
- 4
Bake for 18-20 minutes, or until the egg muffins are set and lightly golden brown around the edges. A toothpick inserted into the center should come out clean.
⏱️ 20 min•🌡️ 350
- 5
Remove the muffin tin from the oven. Sprinkle the remaining 2 tablespoons of shredded cheddar cheese over the top of the hot egg muffins.
⏱️ 1 min
- 6
Let the egg muffins cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature. These are excellent for meal prep and can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Yogurt Egg Muffins
- 8 large eggs
- 1/2 cup plain Greek yogurt
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheddar cheese, , plus 2 tablespoons for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed cooking spray
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk the eggs until well beaten. Add the Greek yogurt, chopped spinach, 1/2 cup of shredded cheddar cheese, salt, and black pepper. Mix until all ingredients are thoroughly combined.
⏱️ 5 min - 3
Evenly distribute the egg mixture among the 12 muffin cups, filling each about three-quarters full.
⏱️ 3 min - 4
Bake for 18-20 minutes, or until the egg muffins are set and lightly golden brown around the edges. A toothpick inserted into the center should come out clean.
⏱️ 20 min•🌡️ 350 - 5
Remove the muffin tin from the oven. Sprinkle the remaining 2 tablespoons of shredded cheddar cheese over the top of the hot egg muffins.
⏱️ 1 min - 6
Let the egg muffins cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature. These are excellent for meal prep and can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 1 min