Breakfast Spinach Muffins

Breakfast Spinach Muffins
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.7
  • Total Fat: 6.0 g
  • Cholesterol: 116.5 mg
  • Sodium: 195.9 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 7.1 g

View full nutritional breakdown of Breakfast Spinach Muffins calories by ingredient


Eggs, Spinach Cheese & Bread. - only 102 cal each Eggs, Spinach Cheese & Bread. - only 102 cal each
Number of Servings: 12


    3 mini Ciabatta rolls, quartered
    7 Large Eggs
    1/2 c Whole Milk
    1/2 c Ricotta cheese
    1/2 C Chopped Spinach (moisture removed)
    1.5 oz shredded Asiago Cheese.
    Season with Onion, Garlic, Salt, & Pepper (dash to 1/4 tsp each)


Cut calories and fat using skim milk, low fat ricotta cheese and substitute half the eggs for egg whites


Preheat oven to 350.
Grease 12 count muffin pan
Mix eggs, Milk and seasonings. Soak rolls in mixture about 5 minutes. Remove rolls and put 1 quarter each into muffin cups. Pour 1/2 of egg mixture into medium bowl. Mix in Ricotta, Spinach and 1/2 of the Asiago cheese. Spoon on top of roll segments until done. Poor remaining egg mixture over each cup and sprinkle remaining Asiago on top. Bake 30-40 minutes or until knife comes out clean.

Serving Size: Makes 12 Muffins