Quick Savory Spinach and Cheese Breakfast Muffins

• 3 large eggs
• 1/3 cup milk
• 1 cup fresh spinach, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 small onion, finely diced
• 1 garlic clove, minced
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or butter
• Optional: 1/4 teaspoon red pepper flakes for a little heat

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with olive oil or cooking spray.
2. In a small skillet, heat the olive oil or butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
3. In a medium bowl, whisk together the eggs, milk, baking powder, salt, and black pepper until well combined.
4. Stir in the chopped spinach, cooked onion and garlic mixture, cheddar cheese, and Parmesan cheese. If using, add red pepper flakes here and mix well.
5. Divide the mixture evenly into the prepared muffin cups.
6. Bake in the preheated oven for 18-20 minutes or until the muffins are puffed up, golden on top, and a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow muffins to cool for 5 minutes before removing them from the tin.
8. Serve warm for best flavor. These muffins can be stored in an airtight container in the fridge for up to 3 days and are great reheated.

Chef tips

• Use fresh spinach or well-drained frozen chopped spinach; if frozen, thaw and squeeze out excess water to prevent sogginess.
• Feel free to swap cheddar for any cheese you prefer, such as mozzarella or feta for different flavor profiles.
• Add diced bell peppers or mushrooms for extra veggies and flavor.
• To make these muffins dairy-free, substitute the milk with almond or oat milk and use a dairy-free cheese alternative.