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Quick & Healthy Egg Muffins with Spinach and Feta Recipe

Quick & Healthy Egg Muffins with Spinach and Feta Recipe
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★★★★★

4.7 from 19 reviews

Quick & Healthy Egg Muffins with Spinach and Feta are delicious, protein-packed breakfast bites perfect for meal prep or a nutritious on-the-go snack. These savory muffins combine fresh spinach, creamy feta cheese, and fluffy eggs to create a flavorful and satisfying dish that’s easy to customize with your favorite add-ins like bell peppers, tomatoes, or sausage. Baked to golden perfection, they offer a balanced, low-calorie option that’s gluten-free and ideal for busy mornings.

Ingredients

Scale

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 to ensure muffins don’t stick.
  2. Prep the Ingredients: Chop the fresh spinach finely and crumble the feta cheese if it’s not pre-crumbled. Prepare any optional add-ins by dicing bell peppers, tomatoes, onions, or cooking and crumbling bacon or sausage.
  3. Mix the Eggs: In a large bowl, whisk the 6 eggs until well blended. Add the milk if using, then season with salt and black pepper, whisking again to combine fully and incorporate air for fluffiness.
  4. Combine Ingredients: Gently fold in the chopped spinach, crumbled feta cheese, and any desired optional add-ins, ensuring an even distribution throughout the egg mixture.
  5. Fill the Muffin Cups: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising without overflow.
  6. Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until the egg muffins are fully set in the center and slightly golden on top. A toothpick inserted should come out clean.
  7. Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes for easier removal, then serve warm. These can also be refrigerated or frozen for convenient future meals.

Notes

  • You can customize these muffins by adding your favorite veggies or proteins like mushrooms, zucchini, or turkey sausage.
  • For a dairy-free version, substitute feta cheese with a non-dairy cheese alternative and omit milk or use unsweetened plant-based milk.
  • These muffins reheat well in the microwave, making them ideal for quick breakfasts or snacks throughout the week.
  • Make sure to drain excess water from frozen spinach to prevent sogginess.
  • Adjust seasoning according to taste, especially if adding salty meats like bacon or sausage.

Nutrition

Keywords: egg muffins, healthy breakfast, spinach and feta, gluten free, protein muffins, meal prep, quick breakfast

Find it online: https://topreci.com/quick-and-healthy-egg-muffins-with-spinach-and-feta-recipe-2/