Why Make This Recipe
Spinach and Feta Egg Muffins are a delicious and healthy option for breakfast, lunch, or even a snack. They are easy to make, packed with nutrients, and great for meal prep. You can grab them on your way out the door or enjoy them at home. Plus, they can be customized with your favorite ingredients.
How to Make Spinach and Feta Egg Muffins
Ingredients :
- 10 large eggs
- ¼ cup milk (dairy or unsweetened non-dairy)
- 4 cups fresh spinach
- ½ cup crumbled feta cheese
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped red peppers or herbs
Directions :
- Preheat oven to 375°F. Grease a 12-cup muffin tin.
- Sauté spinach in olive oil over medium heat until wilted. Drain excess moisture.
- In a bowl, whisk eggs with milk, salt, and pepper.
- Stir in spinach and feta.
- Divide mixture evenly into muffin cups.
- Bake for 18–22 minutes, until set and lightly golden.
- Cool for 5 minutes before removing from the tin.
How to Serve Spinach and Feta Egg Muffins
Serve these muffins warm or at room temperature. They are great on their own but can also be paired with a side salad or fresh fruit for a balanced meal.
How to Store Spinach and Feta Egg Muffins
Store the muffins in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just reheat in the microwave or oven when you’re ready to enjoy!
Tips to Make Spinach and Feta Egg Muffins
- For extra flavor, consider adding chopped herbs like dill or parsley.
- Try using different types of cheese if you’re not a fan of feta.
- Make sure to drain the spinach well to avoid soggy muffins.
Variation
You can customize the muffins by adding other vegetables like chopped tomatoes, bell peppers, or mushrooms. You can also use different kinds of fresh herbs to change the flavor.
FAQs
Can I make these muffins ahead of time?
Yes! They store well in the fridge or freezer, making them perfect for meal prep.
Can I substitute the feta cheese?
Absolutely! Feel free to use mozzarella, cheddar, or any cheese you like.
Can I make these muffins without milk?
Yes! You can skip the milk or use a non-dairy alternative. The texture may still be fine without it.
Spinach and Feta Egg Muffins
Ingredients
Muffin Ingredients
- 10 large eggs 10 large eggs
- 0.25 cup ¼ cup milk (dairy or unsweetened non-dairy) Use dairy or preferred non-dairy milk.
- 4 cups 4 cups fresh spinach
- 0.5 cup ½ cup crumbled feta cheese Can be substituted with another cheese.
- 1 tbsp 1 tbsp olive oil Used for sautéing spinach.
- 0.5 tsp ½ tsp salt
- 0.25 tsp ¼ tsp black pepper
- Optional: chopped red peppers or herbs Customize with additional ingredients.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Sauté spinach in olive oil over medium heat until wilted. Drain excess moisture.
- In a bowl, whisk eggs with milk, salt, and pepper.
- Stir in the wilted spinach and crumbled feta.
- Divide mixture evenly into the prepared muffin cups.
Baking
- Bake for 18-22 minutes, until set and lightly golden.
- Cool for 5 minutes before removing from the tin.