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Egg Muffins with Spinach & Feta

Egg Muffins with Spinach & Feta
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Egg Muffins with Spinach & Feta are a quick, nutritious, and protein-packed breakfast or snack option. Combining tender spinach, salty feta cheese, and fluffy eggs, these muffins are easy to prepare, customizable, and perfect for on-the-go meals or meal prep. Their fresh flavors and satisfying texture make them an irresistible choice any time of day.

Ingredients

Scale

Egg Mixture

  • 8 large eggs
  • Salt and pepper to taste
  • Optional: 1 tbsp fresh dill or parsley, chopped

Vegetables

  • 1/2 cup onion or shallots, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 cups fresh spinach, roughly chopped

Cheese and Fats

  • 1/2 cup feta cheese, crumbled
  • 1 tbsp olive oil or butter (for sautéing)

Optional Add-ins

  • Additional veggies: 1/2 cup bell peppers, cherry tomatoes, or mushrooms (optional)
  • Protein boosts: crumbled cooked bacon, sausage bits, or smoked salmon (optional)
  • Herbs: fresh basil, thyme, or chives (optional)

Instructions

  1. Prepare the Veggies: Finely chop the onion and garlic. Heat olive oil or butter in a skillet over medium heat and sauté the onion and garlic until translucent and fragrant. Add fresh spinach and cook until wilted. Remove from heat and let cool slightly to prevent excess moisture in the muffins.
  2. Whisk the Eggs: In a large bowl, crack and whisk the eggs until smooth. Season with salt, pepper, and any desired herbs such as dill or parsley. Thorough whisking ensures the muffins turn out light and fluffy.
  3. Combine All Ingredients: Add the sautéed vegetables and crumbled feta cheese to the egg mixture. Gently fold to evenly distribute the spinach and feta throughout the eggs.
  4. Fill the Muffin Tin: Lightly grease a muffin tin or line with silicone liners to prevent sticking. Pour the egg mixture evenly into each cup, filling about three-quarters full to allow room for the muffins to rise during baking.
  5. Bake Until Golden: Preheat the oven to 350°F (175°C). Bake the muffins for 18–22 minutes, until the tops are firm, golden, and no longer jiggly. Test doneness with a toothpick inserted in the center—it should come out clean.

Notes

  • Drain the spinach well by squeezing out excess moisture before adding to avoid soggy muffins.
  • Use room temperature eggs for better mixing and fluffier texture.
  • Don’t overfill muffin cups; leaving space allows muffins to rise properly without spilling.
  • Let muffins cool in the tin for 5 minutes before removing to prevent sticking and maintain shape.
  • Experiment with add-ins like sun-dried tomatoes or olives for a Mediterranean twist.

Nutrition

Keywords: egg muffins, spinach and feta, breakfast muffins, protein-packed breakfast, portable snacks, healthy egg muffins, Mediterranean breakfast, make ahead breakfast

Find it online: https://marygourmet.com/egg-muffins-with-spinach-feta/