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Baked Egg and Spinach English Muffins

English muffins offer the perfect canvas, soaking up all the spinach and cheesy goodness in this vegetarian breakfast or lunch.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
185 calories per serving


> 2 whole-wheat English muffins, split
> 1 cup frozen chopped spinach, thawed and squeezed dry
> 4 large eggs
> 1 cup shredded part-skim mozzarella
> 1/2 tsp smoked paprika


Preheat oven to 425°F. Line a rimmed baking sheet with parchment. Arrange the English muffins on baking sheet, cut-sides up. Bake 5 min., until toasted and dry but not browned.
Top each English muffin half with some spinach, arranging around edges with a divot in the middle. Crack the eggs into centers and season with salt and pepper.
Sprinkle the mozzarella on top of eggs and bake 12–15 min., until whites are set and yolks are cooked to desired doneness. Sprinkle with smoked paprika before serving.

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