Quick & Healthy Egg Muffins with Spinach and Feta Recipe

Introduction

These Quick & Healthy Egg Muffins with Spinach and Feta are perfect for a nutritious breakfast or snack on the go. Packed with fresh spinach and tangy feta, they’re easy to make and customizable with your favorite add-ins. Enjoy a protein-rich, flavorful treat that’s ready in under 30 minutes.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup crumbled feta cheese
• ¼ cup milk (optional, for fluffier muffins)
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper
• Optional add-ins:
  • ¼ cup diced bell peppers
  • ¼ cup diced cherry tomatoes
  • 2 tablespoons diced onions
  • ¼ cup cooked and crumbled bacon or sausage

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
2. Step 2: Chop the spinach finely and crumble the feta cheese if it isn’t pre-crumbled.
3. Step 3: In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper, then mix well.
4. Step 4: Stir in the chopped spinach, feta cheese, and any optional add-ins you like.
5. Step 5: Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.
6. Step 6: Bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
7. Step 7: Let the muffins cool for a few minutes before carefully removing them from the tin. Serve warm or at room temperature.

Tips & Variations

• For a dairy-free version, omit the feta cheese or substitute with a vegan cheese alternative.
• Try adding fresh herbs like dill or parsley for extra flavor.
• Use leftover cooked vegetables or meats to customize these muffins to your taste.
• To make them even fluffier, separate the egg whites and yolks, whip the whites until soft peaks form, then gently fold them back in.

Storage

Store egg muffins in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months—just thaw overnight in the fridge and reheat in the microwave or oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes! These egg muffins are ideal for meal prep. Make a batch, refrigerate or freeze, and reheat as needed for a quick breakfast or snack.

Can I use other types of cheese?

Absolutely. Cheeses like cheddar, mozzarella, or goat cheese work well and offer different flavor profiles to suit your preference.

Quick & Healthy Egg Muffins with Spinach and Feta Recipe

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4.5 from 141 reviews

These Quick & Healthy Egg Muffins with Spinach and Feta are a perfect protein-packed breakfast or snack option. Made with wholesome ingredients like fresh spinach, creamy feta cheese, and eggs, these muffins are easy to prepare, customizable with optional add-ins such as bell peppers or bacon, and baked to golden perfection. They offer a nutritious and convenient way to start your day or enjoy anytime.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 6 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup crumbled feta cheese
• ¼ cup milk (optional, for fluffier muffins)
• ¼ teaspoon salt, adjust to taste
• ⅛ teaspoon black pepper

Optional Add-Ins

• ¼ cup diced bell peppers
• ¼ cup diced cherry tomatoes
• 2 tablespoons diced onions
• ¼ cup cooked and crumbled bacon or sausage

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
2. Prep the Ingredients: Chop the spinach finely and crumble the feta cheese if it is not pre-crumbled. Prepare any optional add-ins by dicing vegetables or cooking and crumbling meat.
3. Mix the Eggs: In a large bowl, whisk the eggs thoroughly. Add the milk (if using), salt, and black pepper and whisk again to combine evenly.
4. Combine Ingredients: Stir in the chopped spinach, crumbled feta cheese, and any optional add-ins you have chosen to include until well mixed.
5. Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full to allow room for expansion during baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg muffins are set in the center and slightly golden on top.
7. Cool and Enjoy: Remove the muffins from the oven and let them cool for a few minutes before carefully removing them from the tin. Serve warm or store for later.

Notes

• You can substitute fresh spinach with frozen spinach, but ensure it is fully thawed and well-drained to avoid excess moisture in the muffins.
• Milk is optional but helps make the muffins fluffier and lighter in texture.
• Feel free to customize with your favorite add-ins such as different cheeses, vegetables, or cooked meats.
• Egg muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.
• Reheat in the microwave for about 30 seconds or until warmed through.

Keywords: egg muffins, healthy breakfast, spinach feta muffins, protein packed muffins, easy breakfast recipe