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Flourless egg muffins: Bake 8 eggs with spinach and cheese in 12 muffin cups

Name: Flourless egg muffins: Bake 8 eggs with spinach and cheese in 12 muffin cups
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Cuisine: American
Ingredients: 8 Eggs; 60 ml Milk; 60 g Baby spinach (2 handfuls); 1 Red bell pepper; 80 g Hard cheese (Edam, shredded); 1/4 tsp Salt; to taste Black pepper (ground; you can omit it for children); 1 tsp Vegetable oil (for greasing the pan)

Flourless egg muffins made with 8 eggs, baby spinach, red bell pepper, and Edam cheese, baked in a muffin pan. Makes 12 for breakfast or a snack.

American cuisine · Vegetarian · Gluten-free · Translated from Slovak · October 29, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Temperature: 180 °C (350 °F)
Servings: 12 muffins
Difficulty: Easy

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Spinach egg muffins are little omelets baked in a muffin pan: beaten eggs and milk are poured over chopped baby spinach, red bell pepper, and Edam cheese. They contain no flour or baking powder. They set in the oven in 20 minutes, and the cheese on top turns golden brown.

With 8 eggs, you get 12 muffins for breakfast or to pack for a snack. Unlike ham-and-egg muffin cups, these use eggs beaten with vegetables rather than whole eggs nestled in ham. Unlike broccoli muffins, they have no batter.

Ingredients

Units

Eggs 8
Milk 60 ml
Baby spinach (2 handfuls) 60 g
Red bell pepper 1
Hard cheese (Edam, shredded) 80 g
Salt 1/4 tsp
Black pepper (ground; you can omit it for children) to taste
Vegetable oil (for greasing the pan) 1 tsp

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Instructions

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Prepare the pan
Preheat the oven to 180 °C (350 °F), using conventional (top and bottom heat). Thoroughly grease a 12-cup muffin pan with oil, or use a silicone muffin pan.
Chop the vegetables
10 min
Wash the spinach, dry it, and roughly chop it. Remove the seeds from the bell pepper and finely dice it. Shred the cheese.
Fill the muffin cups
5 min
Place a tablespoon of spinach and a little bell pepper in each muffin cup, then divide half the cheese among the cups. In a bowl, beat the eggs with the milk, salt, and black pepper. Pour the mixture into the muffin cups, filling them about three-quarters full. Sprinkle the remaining cheese on top.
Bake
20 min
Bake for 18–20 minutes, until the muffins puff up and are firm in the center. A knife inserted into the center should come out clean, with no runny egg.
Remove from the pan
5 min
Let the muffins cool for 5 minutes; they will sink slightly as they cool. Loosen the edges with a knife and remove the muffins from the pan. Serve warm for breakfast or cooled as a snack.

Tip: Do not use paper liners, as the eggs will stick to them. Once cooled, the muffins will keep in an airtight container in the refrigerator for 3 days; pack them cold for a snack.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 82 kcal
Protein: 6.3 g
Carbohydrates: 1.5 g
of which sugars: 0.9 g
Fat: 5.6 g
of which saturates: 2.4 g
Fiber: 0.4 g
Salt: 0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vajíčkové muffiny bez múky: 8 vajec so špenátom a syrom upečiete v 12 formičkách