Why Make This Recipe
Egg muffins with spinach and feta are not just delicious, but they are also quick and easy to prepare. They make a perfect breakfast option that you can enjoy at home or grab for a busy morning. Packed with protein and nutrients, these muffins will help keep you full and energized throughout your day. Plus, they are highly customizable based on your favorite ingredients!
How to Make Egg Muffins with Spinach and Feta
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup bell peppers, diced (optional)
- Olive oil or cooking spray for greasing
Directions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
- In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
- Stir in the chopped spinach, feta cheese, and any additional ingredients like cherry tomatoes or bell peppers if using.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin. Enjoy your healthy breakfast!
How to Serve Egg Muffins with Spinach and Feta
Egg muffins can be served warm or at room temperature. They are great on their own or can be paired with a side of fresh fruit or a slice of toast. You can add a dollop of yogurt or salsa on the side to enhance the flavor.
How to Store Egg Muffins with Spinach and Feta
Once the egg muffins are completely cooled, store them in an airtight container in the refrigerator. They can last for about 3-4 days. If you want to keep them for longer, consider freezing them. Place the muffins in a freezer-safe bag and store them for up to 2 months.
Tips to Make Egg Muffins with Spinach and Feta
- For added flavor, try using different types of cheese or adding herbs like basil or oregano.
- If you want to make these muffins more filling, consider adding protein such as diced ham or cooked sausage.
- Make sure not to overfill the muffin cups; filling them about 3/4 full will help them rise nicely without spilling over.
Variation
Feel free to customize these egg muffins with your favorite vegetables or protein sources! Zucchini, mushrooms, or even sun-dried tomatoes can make great additions. You can also swap out the feta cheese for cheddar, mozzarella, or even a dairy-free cheese option if preferred.
FAQs
Can I make these egg muffins ahead of time?
Yes, you can make them ahead of time! They store well in the refrigerator and can be reheated quickly in the microwave.
Can I use frozen spinach?
Absolutely! Just make sure to thaw and drain any excess water from the frozen spinach before adding it to the egg mixture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any flour or other gluten-producing ingredients.
Egg Muffins with Spinach and Feta
Equipment
- Muffin tin
- Large bowl
Ingredients
Main Ingredients
- 12 large eggs
- 1/4 cup milk
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- cooking spray
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped spinach and crumbled feta cheese.
- Evenly divide the egg mixture among the 12 muffin cups.
- Bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown.
- Let them cool in the muffin tin before removing and serving. Store leftovers in an airtight container in the refrigerator.