Egg Muffins With Spinach And Feta (Print version)
Protein-packed baked muffins with spinach, feta, and eggs. Perfect for breakfast or snacks.
# What you'll need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 3.5 oz feta cheese, crumbled
04 - 2 oz shredded cheese (optional, e.g., cheddar or mozzarella)
→ Vegetables
05 - 3.5 oz fresh spinach, roughly chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tbsp olive oil
→ Spices & Seasoning
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
# Method:
01 - Preheat your oven to 350°F. Grease a 12-cup muffin tin thoroughly or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened and translucent. Stir in minced garlic and chopped spinach; cook until spinach is completely wilted, about 2 minutes. Remove from heat and set aside to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, and nutmeg until fully combined and slightly frothy.
04 - Fold the cooked spinach mixture and crumbled feta into the egg base. Add shredded cheese if using, stirring gently to distribute evenly throughout.
05 - Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-20 minutes until the muffins are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
07 - Let the muffins cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert advice:
01 -
- You can bake twelve portions in under thirty minutes and actually eat breakfast all week without touching a stove
- The creamy feta and wilted spinach combination hits that savory sweet spot that makes you feel like youre eating something special even at six am
02 -
- Overfilling the cups leads to spillover and messy edges so fill each about three quarters full and trust that they will puff up beautifully
- Let them cool completely before refrigerating or condensation will make them soggy by morning
03 -
- Squeeze out any excess moisture from your cooked spinach so your muffins do not become watery
- Use a kitchen scale to divide batter evenly for uniform muffins that bake at the same rate