Description
Quick & Healthy Egg Muffins with Spinach and Feta are a wholesome and flavorful breakfast option combining protein-packed eggs, vibrant spinach, and tangy feta cheese. Ready in about 20 minutes, these muffins are perfect for busy mornings, meal prep, and customizable to suit various dietary preferences.
Ingredients
Scale
Main Ingredients
- 10 large eggs
- 1/4 cup milk or cream
- 1/2 cup crumbled feta cheese
- 1 cup fresh spinach, roughly chopped
- Salt, to taste
- Black pepper, to taste
For Greasing
- Olive oil or butter, for greasing the muffin tin
Optional Herbs and Add-ins
- Fresh dill, parsley, basil, thyme, or chives, to taste
- Chopped jalapeños or red pepper flakes, for a spicy kick
- Alternative veggies: kale, bell peppers, mushrooms (optional)
- Cheese alternatives: goat cheese, cheddar (optional)
Instructions
- Prep the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with olive oil or butter to prevent sticking and ensure easy muffin removal.
- Prepare the Spinach: If using fresh spinach, chop roughly and sauté in a pan with a tiny bit of olive oil for 1-2 minutes until just wilted. Drain and squeeze out any excess moisture to prevent soggy muffins.
- Whisk the Eggs: In a large bowl, crack the 10 eggs and whisk together with 1/4 cup of milk or cream until well combined. Season with salt, pepper, and any desired herbs. Whisk thoroughly to aerate the mixture for fluffy muffins.
- Combine All Ingredients: Gently fold the sautéed spinach and crumbled feta cheese (about 1/2 cup) into the egg mixture, distributing the ingredients evenly without overmixing.
- Fill the Muffin Tin: Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full to allow room for rising without overflowing.
- Bake Until Set: Bake for 15-18 minutes or until the muffins are puffed, lightly golden around the edges, and a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly before serving.
Notes
- Don’t Overfill: Leaving space in muffin cups allows the eggs to rise and prevents spills.
- Drain Spinach Well: Excess moisture causes soggy muffins; squeeze it out thoroughly.
- Use a Whisk, Not a Fork: Whisking aerates eggs for fluffier results.
- Let Muffins Cool: Allow to cool a few minutes to firm up and develop flavors.
- Get Creative: Add spices like smoked paprika, cumin, or switch up veggies and cheeses for variety.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 185mg
Keywords: egg muffins, healthy breakfast, spinach and feta, meal prep, protein-packed, vegetarian, quick breakfast
