Spinach Ricotta Egg Muffins

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 12 egg muffins, or 6 servings of 2 muffins each
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 50 minutes, including 5 minutes of cooling

Quick Ingredients

Nonstick cooking spray
1 tablespoon extra-virgin olive oil
5 ounces fresh baby spinach, roughly chopped
10 large eggs
3/4 cup part-skim ricotta cheese
1/2 cup finely grated Parmesan cheese, divided
1 cup seeded, diced plum tomatoes, drained and divided
2 tablespoons mashed roasted garlic
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes, optional

Do This

1. Heat the oven to 375°F and generously coat a 12-cup muffin pan with nonstick spray.
2. Cook the spinach in olive oil for 3 minutes; cool briefly, squeeze out excess moisture, and chop.
3. Whisk the eggs, ricotta, 6 tablespoons Parmesan, roasted garlic, herbs, salt, black pepper, and optional red pepper flakes.
4. Fold in the spinach and 3/4 cup of the drained tomatoes.
5. Divide among the muffin cups and top with the remaining tomatoes and Parmesan.
6. Bake for 20 to 22 minutes, until puffed and set to 160°F in the centers; rest for 5 minutes before removing.

Why You’ll Love This Recipe

Each serving delivers a satisfying balance of eggs, ricotta, Parmesan, vegetables, and fresh herbs.
The muffins are easy to pack for breakfast, lunch boxes, road trips, or post-workout snacks.
Roasted garlic adds mellow, savory flavor without overpowering the creamy egg filling.
They reheat well, making them ideal for weekend meal prep and busy weekday mornings.

Grocery List

Produce: 5 ounces baby spinach, 3 to 4 plum tomatoes, fresh basil, fresh parsley, fresh oregano, and 1 small head of garlic if making the roasted garlic from scratch
Dairy: 10 large eggs, part-skim ricotta cheese, and Parmesan cheese
Pantry: Extra-virgin olive oil, nonstick cooking spray, kosher salt, ground black pepper, and optional crushed red pepper flakes

Full Ingredients

For the Vegetables

1 tablespoon extra-virgin olive oil
5 ounces fresh baby spinach, roughly chopped
1 cup seeded and finely diced plum tomatoes, thoroughly drained and divided

For the Egg and Ricotta Mixture

10 large eggs
3/4 cup part-skim ricotta cheese, drained if visibly watery
1/2 cup finely grated Parmesan cheese, divided into 6 tablespoons for the filling and 2 tablespoons for the topping
2 tablespoons mashed roasted garlic
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes, optional

For the Pan

Nonstick cooking spray, as needed to generously coat one 12-cup standard muffin pan

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Place an oven rack in the center position and preheat the oven to 375°F. Generously coat the bottoms and sides of all 12 wells in a standard muffin pan with nonstick cooking spray. Egg mixtures tend to stick around the edges, so coat the pan more thoroughly than you would for traditional muffins.

Step 2: Wilt and drain the spinach

Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the chopped spinach and cook for 3 minutes, stirring frequently, until completely wilted. Transfer it to a plate and let it cool for 5 minutes. Gather the spinach in clean hands or a clean kitchen towel and firmly squeeze out as much liquid as possible. Finely chop any large or tangled pieces so the spinach distributes evenly through the muffins.

Step 3: Prepare the tomatoes and flavorings

Seed and dice the plum tomatoes, then place them in a fine-mesh strainer or on a double layer of paper towels for 5 minutes. Blot away any remaining surface moisture. Measure 3/4 cup for the filling and reserve 1/4 cup for topping. Mash the roasted garlic into a smooth paste so there are no large pieces, and finely chop the basil, parsley, and oregano.

Step 4: Whisk the egg and ricotta base

Crack the eggs into a large mixing bowl and whisk for about 45 seconds, until the yolks and whites are fully blended. Add the ricotta, 6 tablespoons of the Parmesan, mashed roasted garlic, basil, parsley, oregano, kosher salt, black pepper, and optional red pepper flakes. Whisk just until evenly combined. Small pockets of ricotta are welcome and will give the baked muffins a creamy texture.

Step 5: Fold in the vegetables

Add the well-drained spinach and 3/4 cup of the diced tomatoes to the egg mixture. Stir gently with a flexible spatula until the vegetables are evenly distributed. Avoid vigorous mixing, which can break down the tomatoes and release additional liquid.

Step 6: Fill the muffin pan

Divide the mixture evenly among the 12 prepared muffin wells, adding approximately 1/3 cup to each and filling each well about three-quarters full. Stir the mixture in the bowl occasionally while portioning so the spinach and tomatoes do not settle at the bottom. Top the cups with the reserved 1/4 cup diced tomatoes and the remaining 2 tablespoons Parmesan.

Step 7: Bake, rest, and serve

Bake on the center rack for 20 to 22 minutes. The muffins are done when the tops are lightly golden, the edges are set, and the centers spring back when gently touched. An instant-read thermometer inserted into the middle of a muffin should register 160°F. Place the pan on a wire rack and let the muffins rest for 5 minutes. Run a thin silicone spatula or butter knife around each edge, then carefully lift the muffins from the pan. Serve warm or allow them to cool completely for storage.

Pro Tips

Remove as much moisture as possible: Thoroughly squeezing the spinach and draining the tomatoes prevents watery centers and helps the muffins hold their shape.
Use a metal muffin pan: A standard light-colored metal pan produces more even browning than a thick silicone pan. If using silicone, place it on a sheet pan before filling.
Do not overbake: Remove the muffins as soon as the centers reach 160°F. They will continue to set during the 5-minute rest.
Make roasted garlic at home: Slice 1/4 inch from the top of a small garlic head, drizzle it with 1 teaspoon olive oil, wrap it in foil, and roast at 400°F for 40 minutes. Cool for 10 minutes, then squeeze out and mash the soft cloves. This adds 50 minutes if done immediately before the recipe.
Make removal easier: Grease the pan generously, including the upper edges, because the egg muffins puff as they bake and may spread slightly over the rims.

Variations

Mediterranean feta: Replace 1/4 cup of the ricotta with 1/4 cup crumbled feta and add 2 tablespoons finely chopped Kalamata olives. Reduce the kosher salt to 1/4 teaspoon.
Mushroom and spinach: Replace 1/2 cup of the tomatoes with 1 cup finely chopped mushrooms. Sauté the mushrooms for 6 to 8 minutes, until their liquid has evaporated, before cooking the spinach.
Turkey sausage: Fold 3/4 cup cooked, crumbled turkey breakfast sausage into the egg mixture. Make sure the sausage is fully cooked and cooled before adding it.

Storage & Make-Ahead

Cool the egg muffins completely before storing. Refrigerate them in an airtight container for up to 4 days, separating layers with parchment paper. Reheat 2 refrigerated muffins on a microwave-safe plate for 45 to 60 seconds, or warm them in a 325°F oven for 10 to 12 minutes. For longer storage, freeze the cooled muffins on a tray for 1 hour, transfer them to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or microwave from frozen for 90 seconds, turn them over, and continue heating in 20-second intervals until hot throughout. The spinach, tomatoes, herbs, cheeses, and roasted garlic can be prepared and refrigerated separately 1 day in advance; whisk them with the eggs immediately before baking for the best texture. Do not leave cooked egg muffins at room temperature for more than 2 hours.

Nutrition (per serving)