Egg Muffins With Spinach And Feta (Printable Version)
Fluffy baked egg muffins loaded with wilted spinach and crumbled feta cheese. A protein-rich breakfast or portable snack ready in under 30 minutes.
# 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 - 1.75 oz shredded cheese (optional, 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)
# How to Make It:
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, filling each about three-quarters full.
06 - Bake for 18-20 minutes or until set and lightly golden on top.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- These muffins reheat beautifully so you can make them Sunday and eat all week
- The feta adds just enough tang without overwhelming the eggs
02 -
- Do not overfill the cups or they will puff up dramatically and make a mess
- Let them cool completely before storing or condensation will make them soggy
03 -
- Squeeze any excess moisture from thawed frozen spinach or the muffins will be watery
- Use a spring-release ice cream scoop to fill the cups evenly without drips