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Protein-Packed Egg Muffins

Quick, high-protein breakfast muffins made with eggs, Greek yogurt, and veggies. Perfect for meal prep!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish, Snack
Cuisine American, Healthy
Servings 12 muffins
Calories 105 kcal

Equipment

  • 1 Muffin tin 12-cup
  • 1 Blender or whisk For mixing batter
  • 1 Mixing bowl Large
  • 1 Spatula Silicone preferred

Ingredients
  

  • 12 Eggs Large $1.80
  • 2 tbsp Olive oil Extra virgin $0.30
  • 1 cup Baby spinach Packed $1.50
  • 1/2 cup Plain Greek yogurt Full-fat $1.00
  • 1/4 cup Milk Unsweetened almond/milk $0.25
  • 1 tsp Salt Divided $0.02
  • 1/2 tsp Black pepper Ground $0.03
  • 1/2 cup Shredded cheese Cheddar or mozzarella $0.80

Instructions
 

  • Preheat Oven: 375°F (190°C). Grease muffin tin with 1 tsp olive oil.
  • Prep Veggies: Sauté spinach in a pan with 1 tbsp olive oil until wilted.
  • Mix Batter:
  • Whisk eggs, yogurt, milk, salt, and pepper in a bowl.
  • Fold in spinach and cheese.
  • Fill Muffin Tin: Pour mixture into molds (2/3 full).
  • Bake: 20-25 minutes until set.
  • Cool: Let cool 10 minutes before serving.

Notes

  • Storage: Refrigerate up to 5 days or freeze for 1 month.
  • Customize: Add veggies (bell peppers, onions) or meats (bacon, sausage).
  • Budget Tip: Use frozen spinach ($0.50 vs. $1.50 fresh) to save costs.
Keyword High Protein, Low Carb, Vegetarian, Breakfast Muffins