Freezer Egg Muffin Cups with Spinach and Cheddar

Name: Freezer Egg Muffin Cups with Spinach and Cheddar
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp olive oil, for greasing; 10 eggs; 150g baby spinach, roughly chopped; 1 red pepper, finely diced; 4 spring onions, sliced; 100g vegetarian mature cheddar, grated; 0.5 tsp black pepper; 0.5 tsp salt

Fluffy baked egg cups with spinach, pepper and melted cheddar. Reheat one in the microwave for a fast breakfast.

Time35 min
LevelEasy
Costabout £1.26 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1 tbspolive oilfor greasing
10eggs
150 gbaby spinachroughly chopped
1red pepperfinely diced
4spring onionssliced
100 gvegetarian mature cheddargrated
½ tspblack pepper
½ tspsalt

Method

1
Heat the oven to 180°C (160°C fan). Brush a 12 hole muffin tin well with the oil.
2
Pour the spinach into a bowl and pour over a kettle of boiled water. Drain, cool and squeeze out all the water.
2 min
3
Beat the eggs with the salt and pepper. Stir in the spinach, pepper, spring onions and most of the cheese.
4
Pour into the muffin holes, filling each about three quarters full. Top with the last of the cheese.
5
Bake for 20 minutes until puffed up, set in the middle and lightly golden.
20 min
6
Cool fully, then freeze on a tray before bagging. Keep for 2 months. Reheat from frozen in the microwave for about 1 minute, until hot all the way through.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.