Egg Muffin Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly spray an 8x8-inch baking dish or similar ovenproof dish with nonstick cooking spray or rub with 1 tsp olive oil.

Whisk eggs

In a medium bowl, crack 6 large eggs and add 2 egg whites and 3 tablespoons low-fat milk. Whisk until blended and slightly frothy. Add 1 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp dried chives or onion powder (if using). Stir to combine.

Bake

Pour the egg mixture into the prepared dish and spread evenly. Bake in the preheated oven for 15–18 minutes, or until eggs are set in the center and a knife inserted comes out clean. Baking time may vary with dish depth; avoid over-baking to keep the omelet tender.

Cool and portion

Remove the baked omelet from the oven and let rest 5 minutes. Run a spatula around the edges, invert onto a cutting board if desired, and slice into 4 equal portions sized to fit the English muffins (about 4 rounds or rectangles depending on dish). Keep warm or cover lightly with foil.

Toast English muffins

Split 4 English muffins and toast them lightly in a toaster or under a broiler until golden and just crisp, about 1–2 minutes. If using a broiler, watch carefully to avoid burning.

Wilt spinach (optional but recommended)

Heat a nonstick skillet over medium heat and spray with the remaining nonstick spray or add the remaining 1 tsp olive oil. Add 2 cups packed baby spinach and sauté 30–60 seconds, tossing, until wilted but still bright green. Remove from heat and drain any excess moisture. Alternatively, place spinach in a microwave-safe bowl, cover, and microwave 20–30 seconds until wilted; drain liquid.

Assemble muffins

On each toasted bottom half, place a portion of the baked omelet. Top the egg with about 1/2 cup shredded reduced-fat cheddar divided evenly (about 2 tbsp per sandwich) and a quarter of the wilted baby spinach (about 1/2 cup packed fresh per sandwich before wilting). Season with a light sprinkle of salt and pepper to taste if desired.

Melt cheese (optional)

If you prefer melted cheese, place assembled open-faced muffins on a baking sheet and broil 30–60 seconds until cheese is bubbly and melted. Watch closely to avoid burning.

Close and serve

Place the toasted top muffin halves over each sandwich. Serve immediately while warm. These can be wrapped and refrigerated for up to 2 days; reheat in a toaster oven or microwave until warmed through.