Egg Muffins With Spinach And Feta (Printable Version)
Protein-packed breakfast muffins combining fluffy eggs, wilted spinach, and tangy feta in portable portions ideal for meal prep.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 100 g feta cheese, crumbled
04 - 50 g shredded cheese (optional, e.g., cheddar or mozzarella)
→ Vegetables
05 - 100 g 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)
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with cooking spray 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. Stir in minced garlic and chopped spinach; cook until spinach is wilted, about 2 minutes. Remove from heat.
03 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
04 - Fold the cooked spinach mixture and crumbled feta cheese into the egg mixture. Add shredded cheese if using.
05 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-20 minutes or until the muffins are set and lightly golden on top.
07 - Let cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- They reheat beautifully so breakfast is basically done for the whole week
- The feta gets these little salty pockets that make every bite interesting
02 -
- Overfilling the cups leads to muffins that puff up dramatically then collapse into weird shapes
- Letting the vegetable mixture cool prevents the eggs from scrambling when you fold everything together
03 -
- Use a trigger ice cream scoop to fill the muffin cups evenly and mess-free
- Rotate the pan halfway through baking if your oven has hot spots