Breakfast
Gluten-Free Spinach and Cheddar Egg Muffins
Fluffy baked eggs with spinach, red pepper, onion and cheddar, made in a muffin tin.
Inspired by Eggland's Best flourless egg muffins; quantities are our own.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 5 min
- Total
- 50 min
- Makes
- 12 egg muffins
Times are estimates.
Let’s Get Cooking
Ingredients
For 12 egg muffins
You’ll Need
- 12-cup muffin tin
- Skillet
- Large bowl and whisk
- Thin knife or offset spatula
- Instant-read food thermometer
Method
Heat the Oven and Grease the Tin
Heat the oven to 350°F (175°C). Brush the cups of a 12-cup muffin tin with 1 tsp of the olive oil.
Cook the Vegetables
Heat the remaining 1 tsp oil in a skillet over medium heat. Cook the bell pepper and onion for 4 to 5 minutes, until soft. Add the spinach and cook, stirring, until it wilts and the pan looks dry. Let the vegetables cool for 5 minutes.
Mix the Eggs
In a large bowl, whisk the eggs with the salt and pepper. Stir in the cooled vegetables and the cheese.
Fill the Tin
Divide the mixture evenly among the 12 cups, filling each no more than two-thirds full.
Bake
Bake for 18 to 22 minutes, until the centers are set and reach 160°F on a food thermometer.
Rest and Unmold
Let the muffins rest in the tin for 5 minutes, then run a thin knife around each one and lift it out.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
These are simply eggs and vegetables, with no flour, milk or baking powder, so there is nothing to swap for gluten-free. Cooking the vegetables first drives off their water, which keeps the muffins from turning soggy or weeping in the tin.
Fill the cups no more than two-thirds full; the eggs puff as they bake and settle as they cool. A well-greased nonstick or silicone tin releases best.
Choosing Gluten-Free Ingredients
Eggs and fresh vegetables are naturally gluten-free. Check the label on the shredded cheese, and use a muffin tin that is clean of crumbs from wheat muffins. See the FDA guide to gluten-free labels.
More Recipes to Try
You might also like our gluten-free pancakes, waffles and French toast.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Cool, then refrigerate in a covered container within 2 hours and use within 3 to 4 days, or freeze for up to 2 months. Reheat in the microwave until steaming hot (165°F).
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