Make-Ahead Spinach and Cheese Breakfast Muffins
These delicious spinach and cheese breakfast muffins are perfect for meal prep. Packed with nutrients and flavor, they make a convenient breakfast option that can be stored and enjoyed throughout the week.
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Ingredients
Yields 12 muffins
- (1 cup) all-purpose flour
- (1 cup) whole wheat flour
- (1 tablespoon) baking powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
- (1/2 cups) milk
- (1/4 cups) olive oil
- (2) large eggs
- (1 cup) fresh spinach, chopped
- (1 cup) shredded cheese (cheddar or mozzarella)
- (1/4 cups) grated Parmesan cheese
- (1/4 teaspoons) red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix well. Add 2/4 teaspoon salt and 1/4 teaspoon red pepper flakes (optional).
- 3
In another bowl, whisk together 1/2 cup milk, 1/4 cup olive oil, and 2 large eggs until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Fold in 1 cup chopped fresh spinach, 1 cup shredded cheese, 1/4 cup grated Parmesan cheese, and 1/4 teaspoon red pepper flakes if using.
- 6
Grease a muffin tin or line it with muffin liners. Spoon the batter into each muffin cup, filling them about 2/3 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 9
Once cooled, store the muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
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