Egg Muffins with Spinach and Feta -

Egg Muffins with Spinach and Feta

A delicious and healthy breakfast option, these egg muffins are packed with spinach and feta cheese, making them a quick and satisfying meal prep choice that pleases the whole family.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Brunch

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

8 large eggs Use room temperature for even cooking.
1/3 cup milk Can substitute with water or cream.
2 cups fresh spinach Chopped or thawed if frozen. Drain well.
3/4 cup crumbled feta cheese Can replace with goat cheese or cheddar.
1/4 cup chopped onion or bell pepper Optional add-in for extra flavor.
1 pinch salt To taste.
To taste black pepper Add according to preference.

Method

Preparation

Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin or use liners.
Chop about 2 cups of fresh spinach or thaw and drain 1 cup of frozen spinach, squeezing out extra water.
In a bowl, whisk the eggs with milk, salt, and black pepper until mixed well.
Mix in the spinach and feta cheese (and onion or bell pepper if using).
Spoon the egg mixture into muffin cups, filling each about 3/4 full.

Baking

Bake for 18 to 22 minutes, until muffins are set and tops are lightly golden. Use a toothpick to check if it comes out clean.
Let the muffins cool in the tin for a few minutes before transferring to a rack.
Serve warm or cool completely to store.

Notes

Drain spinach well to avoid sogginess. Do not overfill muffin cups as eggs will puff up while baking. Cool fully before freezing, can last up to 2 months.