Savory Spinach & Feta Egg Muffins
These savory egg muffins are packed with spinach and feta cheese, making them a delicious and healthy option for breakfast or a snack. They are easy to prepare and perfect for meal prepping.
Equipment
- Muffin tin
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 12 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red bell pepper optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray or muffin liners for greasing
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it with cooking spray or lining it with muffin liners.
- In a large bowl, whisk together the eggs and milk until they are well combined and slightly frothy.
- Stir in the chopped spinach, crumbled feta cheese, chopped red bell pepper (if desired), salt, and black pepper.
- Carefully pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Baking and Storage
- Bake for 18-22 minutes, or until the egg muffins are set, lightly golden, and firm.
- Remove the muffin tin from the oven and let the muffins cool for a few minutes before transferring them to a wire rack.
- Once cooled, store the egg muffins in an airtight container in the refrigerator for up to 5 days, or freeze them individually for up to 2 months.
Notes
These egg muffins are a versatile dish; feel free to add other vegetables like diced onions or mushrooms. For a spicy kick, add a pinch of red pepper flakes to the egg mixture. They can be enjoyed warm or cold, making them perfect for on-the-go breakfasts or quick snacks.