Why Make This Recipe
Egg Muffins with Spinach and Feta are a fantastic option for a quick breakfast or snack. They are easy to prepare, healthy, and packed with flavor. This recipe is perfect for busy mornings or meal prepping for the week. With simple ingredients, you can enjoy a nutritious dish that combines protein, greens, and delicious cheese!
How to Make Egg Muffins with Spinach and Feta
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced tomatoes (optional)
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Cooking spray or olive oil for greasing muffin tin
Directions
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add the chopped spinach, feta cheese, and any optional ingredients like tomatoes or bacon/sausage to the egg mixture.
- Pour the mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly in the tin before removing. Serve warm or store in the refrigerator for meal prep.
How to Serve Egg Muffins with Spinach and Feta
These egg muffins are versatile and can be served warm or at room temperature. They make a great addition to a breakfast plate alongside toast or fruit. You can also enjoy them as a snack any time of the day. If you’re looking for a more filling meal, serve them with a side salad or some whole grain toast.
How to Store Egg Muffins with Spinach and Feta
To store your egg muffins, let them cool completely before placing them in an airtight container. You can keep them in the refrigerator for up to 5 days. If you want to store them longer, consider freezing them. Wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They will stay fresh for up to 3 months. Reheat in the microwave or oven when ready to eat.
Tips to Make Egg Muffins with Spinach and Feta
- Make sure to chop the spinach finely so it mixes well with the eggs.
- You can customize the recipe by adding vegetables like bell peppers, onions, or mushrooms.
- Use a silicone muffin tin for easy removal of the muffins.
- If you prefer a spicier kick, consider adding some hot sauce or jalapeños to the egg mixture.
Variation
For a dairy-free version, substitute feta cheese with a dairy-free cheese alternative. You can also use egg substitutes if you are looking for a lower-cholesterol option.
FAQs
1. Can I make these muffins ahead of time?
Yes! These muffins are perfect for meal prep. You can make them in advance and store them in the fridge or freezer.
2. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well to remove excess moisture before adding it to the egg mixture.
3. How long do leftovers last in the fridge?
Leftover egg muffins can last up to 5 days in the refrigerator if stored properly in an airtight container.
Egg Muffins with Spinach and Feta
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Easy and healthy egg muffins packed with spinach, feta, and customizable ingredients, perfect for quick breakfasts or snacks.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced tomatoes (optional)
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add the chopped spinach, feta cheese, and any optional ingredients like tomatoes or bacon/sausage to the egg mixture.
- Pour the mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly in the tin before removing. Serve warm or store in the refrigerator for meal prep.
Notes
These muffins can be customized with various vegetables and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 150mg
Keywords: egg muffins, spinach, feta, breakfast, meal prep, healthy snacks