Description
These Spinach & Feta Egg Muffins are a nutritious and delicious breakfast option, perfect for meal prep or busy mornings. Packed with fresh spinach, tangy feta, and a blend of aromatic spices, these protein-rich muffins are baked to perfection and can be customized with optional add-ins like bell peppers, onions, tomatoes, or bacon for extra flavor.
Ingredients
Scale
For the Egg Muffins:
- 8 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (dairy or non-dairy)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
- Olive oil spray (for greasing the muffin tin)
Optional Add-ins:
- ¼ cup diced bell peppers
- ¼ cup diced onion
- ¼ cup diced tomatoes
- ¼ cup cooked and crumbled bacon or sausage (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil spray or line with silicone muffin liners to prevent sticking.
- Mix the egg base: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
- Add vegetables and cheese: Stir in the chopped fresh spinach and crumbled feta cheese. If you’re using any optional add-ins like diced bell peppers, onions, tomatoes, or crumbled bacon, fold them gently into the egg mixture now.
- Fill the muffin tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for rising without overflowing.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the egg muffins are set in the center and the tops are slightly golden. Test by inserting a toothpick into the center; it should come out clean when done.
- Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. They can be enjoyed warm immediately, or allowed to cool completely for storage.
- Store leftovers: Place any leftover muffins in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or oven before serving for best taste.
Notes
- Feel free to customize these muffins with your favorite vegetables or cooked meats.
- Use non-dairy milk for a lactose-free version.
- These egg muffins freeze well—store in a freezer-safe container for up to 1 month and thaw overnight before reheating.
- Make sure not to overfill the muffin cups to avoid spilling during baking.
- For a fluffier texture, you can separate the egg whites and yolks and whip the whites before folding them back in.
