Potato, Spinach and Onion Egg Muffins

Potato, Spinach and Onion Egg Muffins

Looking for a great new breakfast recipe? Try these healthy Potato, Spinach and Onion Egg Muffins. Healthy and delicious!
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Course: Breakfast
Cuisine: American/Canadian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 9 mini muffins
Calories: 49kcal
Author: Merry Kuchle


  • 3 Large Eggs
  • 1 Large Potato
  • ½ Cup Red Onion Diced
  • 1 Cup Spinach Chopped
  • 1 tbsp Olive Oil
  • Salt and Pepper


  • Preheat oven to 350 degrees.
  • Dice potatoes (small cubes) and place them in a skillet along with olive oil. Cook until tender and crispy on the outside.
  • Prep a mini muffin pan with cooking spray. Place 4-5 potato cubes in the bottom of each muffin cup.
  • In a bowl, whisk the eggs, salt and pepper until the whites of the eggs no longer look clear and shiny or are no longer visible in the mixture. Pour the egg mixture over the top of the potatoes until it reaches the rim.
  • Sprinkle spinach over each muffin cup and follow it with a sprinkle of onion.
  • Cook at 350 degrees for about 15 minutes or until eggs are fully cooked.


Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Cholesterol: 54mg | Sodium: 25mg | Potassium: 136mg | Vitamin A: 7.8% | Vitamin C: 4.4% | Calcium: 1.9% | Iron: 6.2%