It just got better to eat breakfast!
These Egg Muffins with Spinach and Feta are the best mix of healthy and tasty.
This recipe has you covered whether you want a quick snack or a protein-rich breakfast.
Did you know that eggs are a great source of high-quality protein? When you add in the tasty feta and the healthy spinach, you have a great dish.
Let’s get started on this simple breakfast favorite!
Make a batch on Sunday, and you’re ready for the week!
- Full of nutrients: high in protein, vitamins, and minerals.
- Diet-Friendly: It is gluten-free, low-carb, and keto-friendly.
- You may make them your own by adding your favorite meats, cheeses, or vegetables.
Egg Muffins with Spinach and Feta are the best way to start your day with a nutritious, protein-rich meal.
These muffins are inspired by Mediterranean food, are easy to make your own, and are great for meal prep.
Preparation Times & Servings
Time to prepare: 10 minutes
Time to bake: 20 minutes
Total Time: 30 minutes
Breakfast, lunch, and dinner are all Mediterranean.
6 muffins per serving
120 kcal of calories
Ingredients
To make these tasty egg muffins, you’ll need the following:
- six big eggs
- 1 cup of fresh spinach, chopped, or 1/2 cup of frozen spinach that has been thawed and drained
- ½ cup of feta cheese that has been crumbled
- ¼ cup of milk (optional, to make the muffins fluffier)
- ¼ teaspoon of salt to taste
- ⅛ teaspoon of black pepper
Add-ins that are not required:
- ¼ cup of chopped cherry tomatoes
- ¼ cup of diced bell peppers
- 2 tablespoons of diced onions
- ¼ cup of cooked and shredded sausage or bacon
Instructions
- Set your oven to 350°F (175°C) and get ready. Grease a muffin pan or put silicone liners in it to make cleaning up easier.
- Get the Ingredients Ready: If the feta cheese isn’t already crumbled, chop the spinach finely and crumble it.
- Mix the eggs in a big bowl. Add pepper, salt, and milk (if you want).
- Mix the spinach, feta cheese, and any other extras you like into the other ingredients.
- Fill the muffin cups: Pour the batter equally into the muffin tray, filling each cup about three-quarters of the way full.
- Bake: For 20 to 25 minutes, or until the egg muffins are set and the tops are a little brown.
- Let the muffins cool for a few minutes before taking them out of the tin.
Tips & Alternatives
Fresh vs. Frozen Spinach: If you’re using frozen spinach, thaw it out and wring out the extra water so the muffins don’t get soggy.
To keep things from sticking, use silicone liners or non-stick spray. They make it easier to take things off.
Make It Dairy-Free: You may either leave out the feta cheese or use a dairy-free cheese instead.
Vegetarian Options: For more vegetables, add diced zucchini, mushrooms, or tomatoes.
Meat lovers: Add cooked sausage, ham, or bacon to get more protein.
Try cheddar, goat cheese, or mozzarella for a different taste.
Storage & Reheating
Refrigeration: You may keep egg muffins in the fridge for up to four days in a container that doesn’t let air in.
Freezing: Put each muffin in plastic wrap and put it in a bag that can go in the freezer for up to two months.
To reheat, put it in the microwave for 30 to 45 seconds or in the oven at 350°F (175°C) for 5 to 7 minutes.
Nutrition Benefits
Spinach is full of vitamins, minerals, and antioxidants that boost energy and help the immune system.
Eggs are a superfood that is full of healthy fats, high-quality protein, and vital amino acids.
Feta cheese gives the muffins a tangy bite and calcium, and it keeps them tasty without adding too many calories.
FAQs
Can I use spinach that has been frozen for this recipe?
Yes! To keep the spinach from being soggy, thaw it and squeeze out any extra water before adding it to the egg mixture.
How can I keep the muffins from sticking to the pan?
To make it easy to get the muffins out, grease the muffin tin well with cooking spray or use silicone liners.
Can I change the ingredients?
Yes, these muffins can be used in many ways! You can add cooked sausage, sliced vegetables, or change feta for cheddar to make it taste better.