Egg Muffins with Spinach and Feta Recipe

These Egg Muffins with Spinach and Feta are the perfect make-ahead breakfast or snack. Packed with protein, healthy greens, and the savory richness of feta cheese, these muffins are both nutritious and delicious. Whether you’re rushing in the morning or prepping meals for the week, these egg muffins are quick to make and incredibly versatile. You can also customize them with your favorite veggies for a tasty, wholesome treat.

Why You’ll Love This Recipe

These Egg Muffins are a great way to start your day with a healthy, flavorful bite. The spinach and feta combination adds a burst of freshness and saltiness, while the eggs provide protein to keep you full. The addition of optional vegetables like bell peppers, tomatoes, or onions adds extra flavor and texture. Plus, these muffins are easy to make, portable, and customizable based on your preferences. Perfect for busy mornings or meal prep!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup crumbled feta cheese
• ¼ cup milk (optional for fluffier muffins)
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper
• Optional add-ins:
  • ¼ cup diced bell peppers
  • ¼ cup diced cherry tomatoes
  • 2 tablespoons diced onions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat and Prepare:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone muffin liners for easy cleanup.

Prep the Ingredients:

2. Chop the spinach finely if using fresh spinach. If using frozen spinach, thaw and drain it before adding.
3. Crumble the feta cheese if not pre-crumbled.

Mix the Eggs:

4. In a large bowl, whisk the eggs until well combined. Add the milk (if using), salt, and pepper, and whisk again until smooth.

Combine Ingredients:

5. Stir in the chopped spinach, crumbled feta cheese, and any optional add-ins like bell peppers, cherry tomatoes, or onions.

Fill the Muffin Cups:

6. Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.

Bake:

7. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top. You can check by inserting a toothpick—if it comes out clean, they are done.

Cool and Enjoy:

8. Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or store them in an airtight container in the refrigerator for up to 4 days.

Servings and Timing

• Servings: 6 muffins
• Prep time: 10 minutes
• Cook time: 20-25 minutes
• Total time: 30-35 minutes

Variations

1. Add Meat: Add cooked bacon, sausage, or ham to the mix for a protein boost.
2. Cheese Options: Swap feta for cheddar, goat cheese, or mozzarella for a different flavor profile.
3. Herb Variations: Add herbs like basil, parsley, or dill for extra flavor.
4. Vegetable Boost: Try adding other vegetables like mushrooms, zucchini, or kale to change things up.
5. Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for some heat.

Storage/Reheating

• Storage: These egg muffins can be stored in the refrigerator for up to 4 days in an airtight container.
• Reheating: Reheat in the microwave for 20-30 seconds, or in the oven at 350°F for about 5-7 minutes until warm.

FAQs

Can I make these egg muffins ahead of time?

Yes, these muffins are perfect for meal prep! You can make them ahead and store them in the fridge for quick, healthy breakfasts throughout the week.

Can I freeze these egg muffins?

Yes, you can freeze these muffins. After they cool, wrap them tightly in plastic wrap or place them in a freezer-safe container. They will last for up to 3 months. To reheat, microwave or bake from frozen.

Can I use egg whites instead of whole eggs?

Yes, you can use egg whites instead of whole eggs if you want to reduce the fat and cholesterol. Use about 1/4 cup of egg whites for each whole egg.

Can I add other vegetables?

Absolutely! Feel free to experiment with any vegetables you like. Mushrooms, zucchini, and even broccoli make excellent additions.

Can I make these egg muffins without cheese?

Yes, you can omit the cheese if you prefer. The muffins will still be flavorful with the spinach and any other veggies you choose to add.

How do I know when the muffins are done?

The muffins are done when they are puffed up, slightly golden on top, and a toothpick inserted into the center comes out clean.

Can I make these egg muffins dairy-free?

Yes, you can make these dairy-free by omitting the milk and cheese, and using a non-dairy milk like almond or coconut milk instead.

How many muffins does this recipe make?

This recipe makes about 6 muffins, but you can easily double it to make more if needed.

Can I add spices to these muffins?

Yes! Feel free to experiment with spices like garlic powder, onion powder, or smoked paprika for extra flavor.

Conclusion

These Egg Muffins with Spinach and Feta are a quick, nutritious, and customizable option for any meal of the day. Whether you’re looking for a savory breakfast, a quick snack, or a meal prep solution, these muffins are a perfect choice. With the combination of eggs, spinach, and feta, they’re packed with flavor and protein to keep you satisfied. Plus, they’re easy to make and can be tailored to your taste with a variety of add-ins. Enjoy them fresh or make a batch to have on hand for busy days!

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