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Egg Muffins with Spinach and Feta

Delicious Egg Muffins with Spinach and Feta for Busy Mornings

Enjoy these nutritious Egg Muffins with Spinach and Feta, perfect for quick breakfasts or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 6 large Eggs The base of your muffins, providing a fluffy texture.
  • 2 cups Fresh Spinach Packed with nutrients, it adds a vibrant green color and flavor.
  • 1 cup Feta Cheese Offers a tangy kick that complements the spinach beautifully.
For Additional Flavor
  • 1/4 cup Milk Helps to create a creamy consistency; use almond milk for dairy-free.
  • 1 teaspoon Salt Essential seasonings to enhance the overall flavor of the muffins.
  • 1 teaspoon Black Pepper Essential seasonings to enhance the overall flavor of the muffins.
  • 1 tablespoon Olive Oil Drizzle some in the mix for extra richness; alternative: melted butter for a classic taste.
Optional Add-ins
  • 1 cup Bell Peppers Diced for a sweet crunch that pairs well with the savory elements.
  • 1/2 cup Onions Caramelized or sautéed for added sweetness and depth.
  • 1 tablespoon Herbs Fresh herbs like dill or parsley can elevate the taste and bring freshness.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Whisk

Method
 

How to Make Egg Muffins with Spinach and Feta
  1. Preheat your oven to 350°F (175°C), ensuring it’s hot enough to give your muffins that perfect rise.
    Egg Muffins with Spinach and Feta
  2. In a large bowl, crack the eggs and whisk them together until well combined. This will create a light and fluffy texture in every bite.
    Egg Muffins with Spinach and Feta
  3. Stir in fresh spinach, crumbled feta cheese, milk, salt, and pepper. Mix until the spinach is evenly distributed throughout the egg mixture.
    Egg Muffins with Spinach and Feta
  4. Lightly grease a muffin tin with olive oil or cooking spray. This will prevent sticking and make sure your muffins come out easily.
    Egg Muffins with Spinach and Feta
  5. Evenly distribute the egg mixture into the muffin tin cups, filling each one about ¾ full. This allows room for the muffins to puff up while baking.
    Egg Muffins with Spinach and Feta
  6. Place the muffin tin in the oven and bake for 18-20 minutes until the muffins are set and slightly golden on top. A toothpick inserted should come out clean.
    Egg Muffins with Spinach and Feta
  7. Once baked, let the muffins cool in the tin for about 5 minutes before gently removing them. This helps maintain their shape.
    Egg Muffins with Spinach and Feta

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 3gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 1mg

Notes

Optional: Garnish with extra crumbled feta or fresh herbs for an added touch of flavor. Store muffins in an airtight container in the fridge for up to a week; they’re perfect for reheat-and-eat breakfast options.

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