Spinach and Feta Egg Muffins (Printable)
Protein-rich egg muffins with spinach and feta, ready in 30 minutes. Ideal for breakfast or healthy snacking.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 3.5 oz feta cheese, crumbled
04 - 2 oz shredded cheese (optional, e.g., cheddar or mozzarella)
→ Vegetables
05 - 3.5 oz fresh spinach, roughly chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tbsp olive oil
→ Spices & Seasoning
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
# Steps:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and spinach; cook until spinach is wilted. Remove from heat and set aside.
03 - In a large bowl, whisk eggs with milk, salt, pepper, and nutmeg until well combined.
04 - Fold in the cooked spinach mixture and crumbled feta (and shredded cheese, if using).
05 - Divide the mixture evenly among the prepared muffin cups.
06 - Bake for 18-20 minutes or until set and lightly golden.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Advice:
01 -
- They reheat beautifully so breakfast is ready in 60 seconds
- The combination of salty feta and fresh spinach never gets boring
02 -
- Overfilling the cups causes them to rise too much and collapse when cooling
- Let the vegetables cool before adding to eggs or you will get scrambled eggs instead of muffins
03 -
- Use a cookie scoop to distribute the mixture evenly and mess-free
- Let them cool completely before storing to prevent condensation and sogginess