Spinach & Feta Egg Muffins
These savory egg muffins are packed with fresh spinach and tangy feta cheese, making them a delicious and convenient option for breakfast or a snack. They are easy to prepare and can be stored for several days or frozen for later.
Equipment
- oven
- muffin tin
- medium bowl
- whisk
Ingredients
Main Ingredients
- 8 large eggs
- 1/4 cup milk dairy or non-dairy
- 1/2 cup fresh spinach finely chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped red bell pepper optional
- Salt and black pepper to taste
- Cooking spray or muffin liners
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining with muffin liners.
- In a medium bowl, whisk together the eggs and milk until slightly frothy.
- Stir in the chopped spinach, feta cheese, and red bell pepper (if using), then season with salt and pepper.
- Pour the egg mixture into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, until the muffins are set and lightly golden.
- Remove from oven and let cool slightly before taking them out of the muffin tin.
- Serve warm, or cool completely before storing in an airtight container in the refrigerator for 3-4 days or freezing for 1-3 months.
Notes
These egg muffins are perfect for meal prep; make a batch on the weekend for quick breakfasts during the week.