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Egg and Spinach Breakfast Muffins Recipe

March 17, 2017

Pancake mixes are great for whipping up a foolproof stack of flapjacks, but ever wonder what to do with the leftover mix? Especially if you overindulged don’t want to see another pancake for a while? We have just the recipe for you! Our easy breakfast muffins marry a sweet batter base—Enjoy Life’s Pancake and Waffle Mix—with savory spices, eggs, cheese, fresh spinach, and bacon. The mix is ready to go and totally gluten-, soy-, and nut-free. Leave out the bacon to make the recipe vegetarian; to go dairy-free swap in a tofu scramble for the topping and flax eggs, nut milk, and vegan cheese for the crust.

Egg and Spinach Breakfast Muffins Recipe

Yield: 12 muffins
Active Time: 25 minutes
Total Time: 35 minutes

Ingredients

For the filling
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cups fresh baby spinach

For the crust
1 cup Enjoy Life Pancake and Waffle Mix
2 egg whites
1 egg
¼ cup milk
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese

For the topping
4 eggs, lightly beaten
½ teaspoon kosher salt
½ teaspoon black pepper
4 slices cooked bacon, chopped
¼ cup shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees and line a muffin tin with cupcake papers.

Make the filling
In a large skillet on medium-high heat, sauté onion for 5 to 7 minutes, until translucent. Add spinach and sauté until spinach has wilted, about 2 minutes. Remove from heat, and set aside to cool.

Make the crust
While the filling cooks, make the crust. In a medium bowl, add pancake mix, egg whites, whole egg, milk, onion powder, kosher salt, and pepper. Mix until combined, then stir in the cheese.

Make the topping
In a medium bowl, beat eggs, salt and pepper. Set aside.

Assemble the muffin
Equally divide the crust mixture into 12 muffin liners, about 1 tablespoon in each. Follow with 1 heaping tablespoon of the vegetable filling, an equal sprinkling of chopped bacon, then 1 tablespoon of the egg topping. Sprinkle each muffin with 1 teaspoon of cheddar cheese on top. Bake for 10 to 12 minutes, until egg is set and slightly golden brown.

Recipe by: Angela Gaines
Photo credit: Paul Delmont

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This article is related to:

Breakfast, Egg Recipes, Gluten-Free

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Melinda Gross

Melinda writes about health, wellness, and food for the Thrive Market blog. She started her career as a financial journalist in NYC and has written for Where Magazine, Worth, Forbes, and TheStreet.com. When she's not reading or writing, she enjoys working out, sketching, and playing with her daughter and mini-dachshund, Goliath.

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