Preheat your oven to 180°C (350°F). Lightly grease your muffin tin or line it with silicone liners to prevent sticking.
Crack the eggs into a mixing bowl and whisk vigorously until fully combined and slightly frothy—that's your base for fluffy muffins.
Add the milk, a pinch of salt and pepper, and whisk again until everything is well blended.
Gently fold in your chopped cooked spinach, shredded cheese, and herbs with a spatula, ensuring even distribution without deflating the eggs.
Spoon the mixture into each muffin cup, filling about three-quarters full—don't overfill to prevent overflow during baking.
Place the muffin tin in the oven and bake for 20 to 25 minutes. You'll notice the muffins turn a light golden color and feel firm when gently pressed.
Once baked, remove the muffins from the oven and let them rest in the tin for about 5 minutes—the residual heat helps them set perfectly.
Use a thin spatula or butter knife to gently loosen the edges of each muffin, then transfer them to a wire rack to cool slightly or serve immediately.
Enjoy your fluffy, customizable egg muffins warm or at room temperature—they reheat beautifully in the microwave for a quick breakfast.
