Table of Contents
Mounjaro Breakfast Egg Muffins with Spinach And Cheese bring that café-brunch energy to busy mornings—fluffy centers, golden edges, and pockets of melty cheese tucked into tender greens. Imagine opening the oven to a savory cloud of aroma and a tray of portion-perfect bites that cool to a clean, handheld finish. These are bright with herbs, gently smoky, and satisfyingly protein-rich, so you feel fueled without feeling weighed down. Make once, reheat all week, and let breakfast take care of itself.
Why You’ll Love This Recipe — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
- Pantry-to-plate speed: whisk, pour, bake—no fancy steps, just dependable results you can repeat.
- Protein you can hold: each muffin delivers staying power without a heavy, greasy feel.
- Vegetable-forward flavor: sweet sautéed onion and soft greens keep every bite lively.
- Cheesy in the best way: a blend of sharp and stretchy for both tang and melt without excess.
- Meal-prep magic: bake once, stash, and enjoy grab-and-go breakfasts that actually taste fresh.
Recipe Snapshot — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
| Feature | Details |
|---|---|
| Category: | Breakfast |
| Cuisine: | Healthy |
| Prep Time: | 12 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 32 minutes |
| Dietary: | Gluten-Free |
| Serves: | 4 (12 muffins) |
| Best Served: | Warm or Room Temp |
Ingredients — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
- Large eggs (10) – High-quality protein from the humble egg.
- Baby spinach (3 packed cups, chopped) – Tender greens that wilt beautifully; learn about spinach.
- Shredded cheese (1 cup) – Sharp cheddar or part-skim mozzarella for balance; what is cheese anyway?
- Milk or unsweetened almond milk (1/3 cup) – Softens texture and helps the custard set gently.
- Green onion (2), thinly sliced – Fresh bite without overpowering.
- Olive oil or spray – For sautéing and greasing the pan.
- Garlic powder (1/2 tsp) & smoked paprika (1/2 tsp) – Round, savory depth and subtle warmth.
- Kosher salt (3/4 tsp) & black pepper (1/2 tsp) – Essential seasoning.
- Optional add-ins – Diced roasted red pepper, chopped turkey bacon, or herbs (parsley, dill).
- 12-cup tin – Standard muffin pan lined or well-greased.
Mounjaro Breakfast Egg Muffins with Spinach And Cheese
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or use parchment liners.
- Heat olive oil in a skillet over medium. Add green onions and chopped spinach; sauté for 2–3 minutes until wilted. Let cool.
- In a mixing bowl, whisk eggs, milk, salt, pepper, garlic powder, and paprika until just combined.
- Fold in sautéed greens and half of the shredded cheese. Mix-ins should be evenly distributed.
- Divide mixture into muffin tin, filling each cup about 3/4 full. Top with remaining cheese.
- Bake for 18–20 minutes or until set in the center and edges pull away slightly. Cool for 5 minutes before removing.
Notes
How to Make the Recipe — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
The path to tender, evenly set muffins is simple: keep the whisk light, the add-ins small, and the pan well-greased so every portion pops right out.
Step 1: Prep the Pan & Preheat
Heat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or use parchment liners to prevent sticking.
Step 2: Sauté the Greens
Warm a drizzle of oil in a skillet over medium heat. Add green onion and chopped spinach; cook 2–3 minutes until wilted and moisture evaporates. Cool slightly.
Step 3: Whisk the Base
In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and smoked paprika just until combined—no need to whip in extra air.
Step 4: Fold in Cheese & Veg
Stir in sautéed spinach and half the cheese. Keep pieces small so they distribute evenly in each cup.
Step 5: Fill the Tin
Divide mixture among cups (about 3/4 full). Top with remaining cheese for a lightly browned lid.
Step 6: Bake to Soft-Set
Bake 18–20 minutes until centers are just set and the edges pull away slightly. They’ll finish setting as they cool.
Step 7: Release & Cool
Cool 5 minutes, then run a thin spatula around each cup to loosen. Transfer to a rack; serve warm or room temp.
Pro Tips for Making the Recipe — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
- Dry those greens: a quick sauté drives off water so the custard stays fluffy, not watery.
- Grease like you mean it: even with liners, a light spray ensures clean edges and zero tears.
- Season boldly: eggs love salt—taste the sautéed spinach before it meets the bowl to keep flavors vivid.
- Small, even mix-ins: tiny dice means every muffin bites like the next—no cheese clumps or veggie voids.
- Pull at the jiggle: remove from the oven when centers still wobble slightly for a tender, custardy crumb.
How to Serve Mounjaro Breakfast Egg Muffins with Spinach And Cheese
Think of these as breakfast building blocks—easy to dress up, pack, or plate.
- With sliced avocado and a squeeze of lemon
- On a bed of arugula with cherry tomatoes
- Stuffed into a whole-grain pita with cucumber ribbons
- With hot sauce or salsa verde for zip
- Alongside roasted sweet potato cubes
- With Greek yogurt and herbs as a dip on the side
- In a lunchbox with berries and almonds
- Wrapped in butter lettuce for a handheld snack
- Sprinkled with chili flakes and extra chives
- With a spoon of pesto swirled on top
Make Ahead and Storage — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
Storing Leftovers
• Cool completely before sealing to prevent condensation and soggy tops.
• Refrigerate in a lidded container with a paper towel to absorb moisture.
• Store up to 4 days; label and rotate so the freshest batch stays in back.
• Keep sauces separate to preserve the muffin’s tender texture.
Freezing
• Freeze on a sheet tray until firm, then bag to prevent sticking.
• Label with date and flavor add-ins for easy grab-and-go variety.
• Freeze up to 2 months for best texture.
• Thaw overnight in the fridge or reheat from frozen with gentle heat.
Reheating
• Microwave 25–35 seconds (from chilled) or 45–60 seconds (from frozen).
• Air-fry at 300°F for 3–4 minutes to revive edges.
• Oven at 325°F for 8–10 minutes if reheating a full batch.
• Add fresh herbs or a lemony micro-salad after warming for brightness.
FAQs — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
What are the health benefits of eggs, spinach, and cheese?
Eggs offer complete-protein nutrition; spinach brings fiber and minerals (notably iron); and cheese contributes calcium and satisfying flavor—use part-skim for balance.
Can I substitute a major ingredient?
Absolutely. Swap spinach for finely chopped kale, use egg whites for a lighter version, or try part-skim ricotta in place of shredded cheese. Dairy-free? Use a sprinkle of nutritional yeast and add diced roasted veggies for depth.
How can I add flavor without extra calories?
Layer herbs (chives, dill, parsley), citrus zest, and spices like smoked paprika or cumin. A splash of vinegar on the greens before folding in can brighten the whole batch.
Can I meal prep?
Yes—bake a double tray, cool fully, and portion into single-serve containers. Include a tiny packet of hot sauce or pesto and a side of raw veggies for a balanced, ready-to-eat box.
Final Thoughts — Mounjaro Breakfast Egg Muffins with Spinach And Cheese
Mornings feel calmer when breakfast is already done, and these savory muffins make that promise real. The combo of tender eggs, silky spinach, and just-right cheese turns simple ingredients into something you’ll look forward to. Keep a batch in the fridge, a backup in the freezer, and a few fresh herbs on hand for finishing touches. With smart prep and a warm reheat, every day starts with something wholesome—and delicious.
