Description
Spinach and Feta Egg Muffins are a protein-packed, make-ahead breakfast option featuring fluffy eggs combined with savory feta cheese and fresh spinach. These easy-to-make egg cups are perfect for busy mornings, reheating beautifully for a convenient, nutritious start to your day.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (or dairy-free milk)
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For Greasing
- Nonstick spray or olive oil for the muffin pan
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with nonstick spray or olive oil to prevent sticking.
- Mix Eggs and Milk: In a large bowl, whisk together the 8 large eggs and 1/4 cup milk until the mixture is smooth and well combined.
- Add Spinach and Cheese: Stir in the finely chopped fresh spinach, crumbled feta cheese, salt, black pepper, and optional garlic powder until evenly distributed throughout the egg mixture.
- Fill Muffin Cups: Evenly divide the egg mixture among the greased muffin cups, filling each about three-quarters full to allow space for rising while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg muffins are set in the center and lightly golden on top.
- Cool and Remove: Remove the muffin tin from the oven and allow the egg muffins to cool for about 5 minutes before carefully removing them from the pan to serve or store.
Notes
- Chop spinach finely to ensure even distribution throughout the muffins.
- Substitute feta cheese with goat cheese or shredded cheddar for different flavor variations.
- Store baked egg muffins in the refrigerator for up to 4 days to maintain freshness.
- Egg muffins can be frozen for up to 2 months; thaw and reheat for convenient meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
