Egg Muffins with Spinach and Feta Recipe

Introduction

Egg muffins with spinach and feta are a delicious and nutritious breakfast option that’s easy to prepare. Packed with fresh vegetables and flavorful cheese, these muffins are perfect for meal prep or a quick morning meal.

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
• 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 not pre-crumbled.
3. Step 3: In a large bowl, whisk the eggs. Add milk (if using), salt, and black pepper and mix well.
4. Step 4: Stir in the spinach, feta cheese, diced bell peppers, cherry tomatoes, onions, and cooked bacon or sausage.
5. Step 5: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
6. Step 6: Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
7. Step 7: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or at room temperature.

Tips & Variations

• For a vegetarian version, omit the bacon or sausage and add extra vegetables like mushrooms or zucchini.
• Use different cheeses such as cheddar or goat cheese for varied flavors.
• If you want fluffier muffins, don’t skip the milk or add a splash of cream.
• To reduce sodium, adjust or omit the added salt depending on the saltiness of your cheese and meat.

Storage

Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds or until heated through. These muffins can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg muffins ahead of time?

Yes, they are great for meal prep. Make them in advance and store in the fridge or freezer for quick breakfasts during the week.

Can I use frozen spinach instead of fresh?

Absolutely. Just be sure to thaw and drain the frozen spinach well to avoid excess moisture in your muffins.

Egg Muffins with Spinach and Feta Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

These Egg Muffins with Spinach and Feta are a delicious, protein-packed breakfast option that’s easy to prepare and perfect for meal prep. Loaded with fresh spinach, tangy feta cheese, and colorful vegetables like bell peppers and cherry tomatoes, these muffins are baked to golden perfection and offer a savory, satisfying start to your day.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 12 egg muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• ¼ cup milk (optional for fluffier muffins)
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper

Vegetables & Cheese

• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup crumbled feta cheese
• ¼ cup diced bell peppers
• ¼ cup diced cherry tomatoes
• 2 tablespoons diced onions

Meat (optional)

• 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 to ensure easy cleanup and prevent the muffins from sticking.
2. Prep the Ingredients: Finely chop the fresh spinach or prepare the thawed and drained frozen spinach. Crumble the feta cheese if it is not pre-crumbled already. Dice the bell peppers, cherry tomatoes, and onions evenly.
3. Mix the Eggs: In a large mixing bowl, whisk together the 6 eggs thoroughly. Add ¼ cup milk if desired for a fluffier texture. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper, stirring to combine.
4. Combine Ingredients: Fold in the chopped spinach, crumbled feta cheese, diced vegetables, and cooked crumbled bacon or sausage into the egg mixture until evenly distributed.
5. Fill the Muffin Cups: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for the muffins to rise while baking.
6. Bake: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes or until the egg muffins are fully set, no longer jiggly in the center, and slightly golden on top.
7. Cool and Enjoy: Remove the muffins from the oven and allow them to cool for a few minutes before carefully removing them from the tin. Serve warm or at room temperature for a convenient, nutritious breakfast or snack.

Notes

• You can customize these muffins by adding different vegetables or meats according to your preference.
• For a vegetarian version, omit the bacon or sausage.
• Using fresh spinach gives a better texture, but frozen spinach works well when properly thawed and drained.
• Storing leftover muffins in an airtight container in the refrigerator keeps them fresh for up to 4 days.
• These muffins can be reheated quickly in the microwave for a fast breakfast option.
• Milk is optional; omitting it results in denser muffins.
• Ensure muffins are fully cooked through to avoid any egg undercooking.

Keywords: egg muffins, spinach and feta, breakfast muffins, protein breakfast, healthy breakfast, baked egg cups