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Spinach-Egg Muffins

by Brooke Alpert and Patricia Farris

A super easy brunch or breakfast recipe! These nutritious spinach and egg muffins are ready in 30 minutes and go towards your daily vegetables and protein.


The Sugar Detox app includes over 50 simple and carefully balanced low-sugar recipes, from nutritious vegetarian breakfasts, like spinach-egg muffins, to filling dinners, like herb-roasted chicken. Available to purchase from the iTunes store.

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10 ounces frozen spinach
6 large eggs
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp coconut oil
½ large white onion, chopped

Essential kit

You will need a twelve-compartment nonstick or greased muffin tin.


Preheat the oven to 350°F. Defrost the spinach in the microwave and drain well, or soak a bag in warm water until defrosted.

In a large bowl, whisk the eggs together and add the salt and pepper. Set aside.

In a pan, heat the coconut oil and sauté the onion until translucent, 3 to 5 minutes. Remove from the heat. Add the onion and spinach to the eggs and mix well.

Spoon the mixture into a twelve-compartment nonstick or greased muffin tin and bake for 15 to 20 minutes, or until the eggs are cooked through.


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