Egg Muffins with Spinach and Feta

Egg Muffins with Spinach and Feta are a delightful twist on breakfast! With their fluffy texture and savory flavors, these little gems bring together the wholesome goodness of eggs, fresh spinach, and tangy feta cheese. They’re perfect for busy mornings, offering a nutritious start to your day, or even as a quick snack during the week. This recipe is not only easy to make but also allows for a bit of creativity with vegetable additions, making it a versatile option for anyone looking to jazz up their breakfast routine.

Why You’ll Love Making It

What sets this recipe apart is its incredible simplicity and the ease of customization. Whether you’re a busy parent trying to whip up a quick breakfast for your kids or someone who enjoys meal prepping for the week ahead, these egg muffins can fit seamlessly into your routine. You can serve them as a snack or as part of a full breakfast spread, and they’re budget-friendly too!

“These egg muffins are a game-changer! Quick to prepare, and my kids love them. I added tomatoes for a pop of color and flavor!” – Happy Cook

How to Prepare This Recipe

Making Egg Muffins with Spinach and Feta is a breeze! You’ll find it’s all about mixing, pouring, and baking. To summarize, you’ll whisk together eggs and milk, fold in your veggies, pour into muffin tins, and bake until golden. The entire process is straightforward and enjoyable, making it suitable for all cooking levels.

Everything You Need for This Recipe

• 6 large eggs
• 1 cup fresh spinach, chopped (Feel free to substitute with kale for a different leafy option)
• 1/2 cup feta cheese, crumbled (Go for a dairy-free feta if you’re looking for a vegan version)
• 1/4 cup milk (Use almond milk or oat milk for a dairy-free variant)
• Salt and pepper to taste
• Optional: Diced tomatoes, bell peppers, or onions

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Stir in the chopped spinach, crumbled feta, and season with salt and pepper.
4. If you’re inspired, add in any extra vegetables you like!
5. Grease a muffin tin or line it with muffin liners for easy removal.
6. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
8. Allow them to cool slightly before gently removing from the tin.
9. Enjoy them warm, or store for later!

Best Way to Serve

These Egg Muffins with Spinach and Feta can be enjoyed warm right out of the oven or at room temperature. They make a fantastic addition to a weekend brunch spread alongside fresh fruit and yogurt. You can even serve them with a light salad for a nutritious lunch or pair them with whole-grain toast for a heartier meal.

Storage Tips

To keep your Egg Muffins fresh, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, consider freezing them! Just wrap each muffin individually in plastic wrap and place them in a freezer bag; they can be stored for up to a month. When you’re ready to eat, simply reheat them in the microwave or oven until warmed through.

Pro Chef Tips

• Customize the Veggies: Feel free to experiment with different vegetables based on your preferences. Zucchini, mushrooms, or even shredded carrots can add a delicious twist!
• Spice It Up: Add herbs like dill or oregano for an extra burst of flavor. A sprinkle of chili flakes on top can also add a nice kick.
• Watch the Baking Time: Every oven is different. Start checking around 15 minutes to ensure they don’t overbake.

Creative twists

Want to switch things up? You can easily modify this recipe by adding cooked bacon or sausage for a meatier option. For a more gourmet touch, replace feta with goat cheese or a sharp cheddar. If you’re looking for a low-carb version, use zucchini noodles instead of the muffin mixture base.

Your Questions Answered

How long do these egg muffins take to prepare?

These delicious egg muffins come together quickly, taking about 10 minutes to prep and 20 minutes to bake.

Can I use frozen spinach instead of fresh?

Absolutely! If you’re using frozen spinach, just make sure to thaw and drain it thoroughly to avoid excess moisture.

How do I reheat leftover muffins?

You can reheat your muffins in the microwave for about 30-60 seconds or pop them in a 350°F oven for 5-10 minutes to warm them up without losing their texture.

With their ease and delicious flavors, Egg Muffins with Spinach and Feta are bound to become a staple in your kitchen. Enjoy creating your version and making them your own!

Egg Muffins with Spinach and Feta

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• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These egg muffins are a delightful breakfast option, combining the wholesome goodness of eggs, fresh spinach, and tangy feta cheese.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• Salt and pepper to taste
• Optional: Diced tomatoes, bell peppers, or onions

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Stir in the chopped spinach, crumbled feta, and season with salt and pepper.
4. If inspired, add in any extra vegetables you like!
5. Grease a muffin tin or line it with muffin liners for easy removal.
6. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
8. Allow them to cool slightly before gently removing from the tin.
9. Enjoy warm, or store for later!

Notes

To keep your muffins fresh, allow them to cool completely before storing in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped muffins for up to a month.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 1g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 210mg

Keywords: egg muffins, breakfast, spinach, feta, easy recipe