These Baked Creamy Spinach and Potato Egg Muffins are a delicious and hearty vegetarian meal option packed with tender potatoes, sautéed greens, and melty mozzarella cheese. They’re ideal for breakfast, brunch, or a light dinner. With just a handful of wholesome ingredients—like eggs, spinach, potatoes, cream cheese, and onions—this dish is nutritious, flavorful, and easy to prepare. The texture is soft and rich, with golden tops and cheesy pockets that make each bite satisfying.
Perfect for meal prepping or feeding a family, these egg muffins are baked to perfection in the oven and can be enjoyed hot or cold. Serve them with a side salad or toasted bread for a complete and comforting meal.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 large muffins or 10–12 medium muffins
Cuisine: European-inspired comfort food
Ingredients
Main Ingredients:
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4 large eggs
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100 g cream cheese
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Salt, to taste
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Black pepper, to taste
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½ tsp dried garlic or garlic powder
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500 g potatoes (about 3–4 medium), peeled and cubed
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2 tablespoons olive oil
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1 medium onion, finely chopped
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A bunch of spring onions, chopped
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1 garlic clove, minced
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250 g spinach (fresh or thawed from frozen)
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150 g mozzarella, shredded
Step-by-Step Directions
1. Prepare the Potatoes
Peel and dice the potatoes into small cubes. Bring a pot of salted water to a boil and add the potatoes. Cook for about 8 minutes until just tender. Drain and set aside.
2. Sauté the Onion and Garlic
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the Spinach
Add the spinach to the pan and cook until wilted and most of the moisture is gone. If using frozen spinach, be sure to squeeze out the excess liquid before adding. Season with salt to taste and stir in the spring onions. Remove from heat and let cool slightly.
4. Mix the Egg Base
In a large mixing bowl, crack the eggs and whisk until smooth. Add the cream cheese and beat until well combined. Season with salt, black pepper, and dried garlic.
5. Combine the Ingredients
Add the cooked potatoes and spinach-onion mixture to the egg and cream cheese mixture. Stir well to combine. Fold in half of the shredded mozzarella, saving the rest for topping.
6. Prepare the Muffin Tin
Preheat the oven to 180°C (350°F). Grease a muffin tin with olive oil or line it with paper muffin cups. Spoon the mixture into each cup, filling them about ¾ full. Sprinkle the remaining mozzarella cheese on top of each muffin.
7. Bake
Place the muffin tin in the oven and bake for 25–30 minutes or until the muffins are set, puffed, and golden on top. You can check doneness by inserting a toothpick—it should come out clean.
8. Cool and Serve
Allow the muffins to cool for 5–10 minutes before removing them from the tin. Serve warm or at room temperature with your favorite side.
Nutritional Information (Per Muffin)
Calories: ~160
Protein: 9 g
Carbohydrates: 10 g
Fat: 9 g
Fiber: 2 g
Sodium: 220 mg
Origins and Popularity of the Recipe
This recipe takes inspiration from classic European vegetable bakes and egg-based casseroles. Creamy spinach and potato pairings are common in German and Slavic cuisines, while the concept of savory egg muffins has gained global popularity as a healthy, portable, and protein-rich snack. The blend of earthy vegetables and creamy cheese makes this dish universally loved, especially by those seeking satisfying vegetarian options.
Reasons Why You’ll Love This Recipe
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Portable and perfect for meal prep
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Naturally gluten-free
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Easy to customize with your favorite veggies or cheese
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Kid-friendly and mess-free
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Hearty enough for any meal of the day
Health Benefits
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Eggs provide complete protein and essential nutrients like choline
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Spinach is high in iron, vitamin K, and antioxidants
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Potatoes offer fiber and potassium
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Mozzarella and cream cheese add calcium and healthy fats
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Onions and garlic offer antibacterial and immune-supporting benefits
Serving Suggestions
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Pair with a mixed greens salad for a light lunch
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Serve with toast and avocado for a hearty breakfast
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Pack into lunchboxes for kids or work
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Add a dollop of sour cream or yogurt-based dip on the side
Cooking Tips
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Don’t overboil the potatoes—keep them firm to avoid mushy texture
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Use silicone muffin molds for easy release
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Cool slightly before removing to prevent sticking
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Freeze extras and reheat in the microwave or oven
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Add herbs like dill or basil for more aroma
Variations to Try
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Mushroom Lovers: Add sautéed mushrooms with the onion
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Spicy Kick: Include chopped jalapeños or chili flakes
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Protein Boost: Add chopped ham or cooked bacon
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Low-Carb Version: Replace potatoes with grated zucchini (squeeze dry first)
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Vegan Twist: Use plant-based egg substitutes and vegan cheese
Conclusion
These Baked Spinach and Potato Egg Muffins are a comforting and practical recipe that fits into any lifestyle. They’re a great way to sneak in vegetables, use up leftovers, or prep a satisfying breakfast in advance. With soft potato chunks, vibrant spinach, creamy egg filling, and gooey cheese—what’s not to love? Whether you’re feeding picky eaters or entertaining brunch guests, these muffins deliver flavor and nutrition in every bite.
10 Frequently Asked Questions
1. Can I use frozen spinach?
Yes, just thaw and squeeze out the liquid before adding.
2. Can I make these dairy-free?
You can use dairy-free cream cheese and cheese alternatives.
3. Can I store these muffins?
Yes. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
4. How do I reheat them?
Reheat in the microwave for 30–40 seconds or in the oven at 180°C (350°F) for 5–8 minutes.
5. Can I make them ahead?
Definitely. Bake, cool, and store or freeze. Reheat when needed.
6. Can I add meat to the muffins?
Yes! Add diced ham, bacon, or shredded chicken for a protein boost.
7. Can I use different cheeses?
Absolutely. Feta, cheddar, or goat cheese would work beautifully.
8. Do I need to peel the potatoes?
It’s up to you. If the skins are thin, leave them on for extra fiber.
9. Can I make this in a casserole dish instead?
Yes, bake in a greased dish at 180°C (350°F) for 30–40 minutes until set.
10. Are these good cold?
Yes! They’re great for grab-and-go meals and lunchboxes. Just refrigerate and enjoy.