Egg Muffins With Spinach And Feta (Printable Version)
Fluffy baked egg muffins loaded with wilted spinach and crumbled feta cheese. A protein-rich grab-and-go breakfast or wholesome snack.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 3.5 oz feta cheese, crumbled
04 - 2 oz shredded cheese (optional, cheddar or mozzarella)
→ Vegetables
05 - 3.5 oz fresh spinach, roughly chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tbsp olive oil
→ Spices & Seasoning
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
# How to Make It:
01 - Preheat your oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and spinach; cook until spinach is wilted. Remove from heat and set aside.
03 - In a large bowl, whisk eggs with milk, salt, pepper, and nutmeg until well combined.
04 - Fold in the cooked spinach mixture and crumbled feta (and shredded cheese, if using).
05 - Divide the mixture evenly among the prepared muffin cups.
06 - Bake for 18-20 minutes or until set and lightly golden.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- These muffins saved me during those Monday morning rushes when breakfast was an afterthought
- The feta creates these little salty pockets that make every bite interesting
02 -
- Overfilling the cups is the number one mistake—the puff up dramatically and then collapse into dense little hockey pucks
- Letting them cool completely before storing prevents condensation that makes them soggy
03 -
- A silicone muffin tin makes removal effortless and cleanup takes about three seconds
- Double the batch and freeze half—they reheat beautifully straight from frozen