Spinach & Feta Egg Muffins Recipe
Prepare to fall in love with these Spinach & Feta Egg Muffins – a vibrant, protein-packed breakfast that’s as delicious as it is convenient! Imagine fluffy, oven-baked eggs brimming with colorful spinach, creamy bursts of feta, sweet red peppers, and a hint of green onion. Whether you need a quick breakfast on hectic mornings or a healthy snack to power your day, Spinach & Feta Egg Muffins are the bite-sized solution you’ll crave again and again.
Ingredients You’ll Need
The best part about these Spinach & Feta Egg Muffins is how a handful of wholesome ingredients work together to create irresistible flavor and texture. Each one has a special job to do – from adding creamy richness to packing in freshness and a pop of color.
- Large Eggs: The star of the show, eggs form the fluffy, protein-rich base of every muffin.
- Milk (1/4 cup): A splash of milk ensures the muffins turn out moist and tender.
- Fresh Spinach (1 cup, chopped): Spinach adds brilliant color and earthy, nutrient-packed goodness.
- Crumbled Feta Cheese (1/2 cup): Feta’s creamy tang perfectly complements the eggs and greens.
- Red Bell Pepper (1/4 cup, diced): A sprinkle of pepper gives subtle sweetness and a cheerful bite.
- Green Onion (2 tablespoons, chopped): Green onions lend a gentle sharpness and lively freshness.
- Garlic Powder (1/2 teaspoon): Just the right touch of garlicky aroma to deepen the savory flavor.
- Salt (1/4 teaspoon): Salt brings all the flavors into harmonious balance.
- Black Pepper (1/4 teaspoon): A finishing touch that adds mild heat and aroma.
- Nonstick Cooking Spray: Essential for easy release and golden edges every time.
How to Make Spinach & Feta Egg Muffins
Step 1: Preheat and Prepare Your Tin
Begin by heating your oven to 375°F, giving it ample time to reach the perfect baking temperature. Meanwhile, generously coat a standard 12-cup muffin tin with nonstick spray. This not only ensures easy muffin release but also helps create that irresistible golden crust around every Spinach & Feta Egg Muffin.
Step 2: Whisk Eggs and Milk
Crack all eight eggs into a large mixing bowl. Add the milk, then whisk vigorously until the mixture is completely smooth and the yolks are fully incorporated. This step is the secret to getting soft, fluffy muffins rather than dense or chewy ones.
Step 3: Add Your Veggies and Seasonings
Now the fun begins! Add the chopped spinach, crumbled feta, red bell pepper, green onion, garlic powder, salt, and black pepper to your egg mixture. Gently stir to distribute the ingredients evenly so that every Spinach & Feta Egg Muffin is packed with color and flavor.
Step 4: Fill the Muffin Tin
Carefully ladle the mixture into your prepared muffin tin, filling each cup about three-quarters full. This gives enough room for the eggs to puff up slightly as they bake, creating that airy, satisfyingly tender texture.
Step 5: Bake and Cool
Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. The muffins are ready when they’re set in the center and just starting to turn golden on top. Allow them to cool in the tin for a few minutes before gently lifting each Spinach & Feta Egg Muffin out. Serve them warm, or pack them up for effortless breakfasts and snacks!
How to Serve Spinach & Feta Egg Muffins
Garnishes
For a finishing flourish, top your Spinach & Feta Egg Muffins with a scattering of freshly chopped herbs like dill, parsley, or chives. A tiny swirl of Greek yogurt or an extra sprinkle of feta can also make every bite feel extra special.
Side Dishes
Although these muffins are a complete meal on their own, they pair beautifully with simple sides. Try a crisp green salad, roasted breakfast potatoes, or a bowl of fresh fruit. For a Mediterranean-inspired plate, add olives, sliced tomatoes, and cucumber ribbons.
Creative Ways to Present
Turn Spinach & Feta Egg Muffins into a brunch showstopper by serving them on a pretty platter lined with arugula or baby greens. For an easy on-the-go option, tuck them into lunchboxes alongside crackers and veggies, or even stack them up for a breakfast sandwich with avocado and tomato.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover Spinach & Feta Egg Muffins in an airtight container in the fridge for up to 4 days. They make effortless grab-and-go meals, staying soft and moist throughout the week.
Freezing
To freeze, let the muffins cool completely, then wrap them individually in plastic wrap or parchment paper and pop them into a freezer-safe bag. They’ll stay fresh for up to two months, ready to rescue you on extra-busy mornings!
Reheating
For best results, reheat your Spinach & Feta Egg Muffins in the microwave for 20 to 30 seconds per muffin straight from the fridge, or about a minute from frozen. The muffins will be warm, fluffy, and as delicious as the day you baked them.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and thoroughly squeeze out any excess moisture before adding it to your egg mixture. This keeps the muffins light and avoids any sogginess.
How do I prevent the egg muffins from sticking to the pan?
A good layer of nonstick spray is essential, but using silicone muffin liners or a silicone pan makes for especially easy cleanup and perfect muffin release every time.
What can I substitute for feta cheese?
While feta brings a lovely tang, feel free to swap in goat cheese, shredded cheddar, or even parmesan for a different flavor profile. Just keep the quantity the same for best results.
Can I add meat for extra protein?
Yes! Diced cooked bacon or sausage make fantastic add-ins for a heartier version of Spinach & Feta Egg Muffins. Stir them in with the veggies and cheese before baking.
Are these muffins gluten-free?
They sure are! Spinach & Feta Egg Muffins contain no wheat or grains, making them a naturally gluten-free option for breakfast or snacks.
Final Thoughts
Give yourself (and your mornings) a delicious boost and try these Spinach & Feta Egg Muffins at home! Between the vibrant flavors, easy prep, and portable size, they’re bound to become your new favorite breakfast hack. Enjoy every fluffy, savory bite!
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Spinach & Feta Egg Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Spinach & Feta Egg Muffins are a delicious and easy-to-make breakfast option that’s perfect for meal prep. Packed with spinach, feta cheese, and flavorful seasonings, these savory muffins are great for a low-carb, high-protein start to your day.
Ingredients
Egg Muffins:
- 8 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped green onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F and grease a 12-cup muffin tin with nonstick spray.
- Prepare the Egg Mixture: In a large bowl, whisk together eggs and milk. Add spinach, feta, bell pepper, green onion, garlic powder, salt, and pepper.
- Fill the Muffin Cups: Pour the egg mixture into muffin cups, filling each about 3/4 full.
- Bake: Bake for 18-22 minutes until set and golden on top.
- Cool and Serve: Allow to cool before removing from the tin. Serve warm or store in the fridge for up to 4 days.
Notes
- These muffins are ideal for meal prep and can be frozen for up to 2 months.
- Reheat in the microwave for a quick and convenient breakfast option.
- Variations: Swap spinach for kale or add cooked bacon or sausage for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
