Quick & Healthy Egg Muffins with Spinach and Feta

Breakfast just got better!

These Egg Muffins with Spinach and Feta are the perfect combination of healthy and delicious.

Whether you’re looking for a quick grab-and-go option or a protein-rich start to your day, this recipe has you covered.

Did you know that eggs are one of the best sources of high-quality protein? Combine that with the savory flavor of feta and the nutrition-packed goodness of spinach, and you’ve got a winning recipe.

Let’s dive into this easy-to-make breakfast staple!

Why You’ll Love These Egg Muffins

• Perfect for Meal Prep: Make a batch on Sunday, and you’re set for the week!
• Packed with Nutrition: High in protein, vitamins, and minerals.
• Diet-Friendly: Gluten-free, low-carb, and keto-friendly.
• Customizable: Add your favorite veggies, meats, or cheeses to make them your own.

Ingredients for Egg Muffins with Spinach and Feta

Here’s what you’ll need to create these delicious egg muffins:

• 6 large eggs: The base of the recipe, rich in protein and nutrients.
• 1 cup fresh spinach: Packed with vitamins A, C, and iron.
• ½ cup crumbled feta cheese: Adds a creamy, tangy flavor.
• ¼ cup milk: Makes the muffins light and fluffy (optional).
• Salt and pepper to taste: Season to your preference.
• Optional add-ins: Diced bell peppers, onions, cherry tomatoes, or cooked bacon for extra flavor.

Step-by-Step Instructions

Follow these simple steps to make egg muffins with spinach and feta:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
2. Prep the Ingredients: Chop the spinach finely and crumble the feta cheese if not pre-crumbled.
3. Mix the Eggs: In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper.
4. Combine Ingredients: Stir in the spinach, feta cheese, and any optional add-ins.
5. Fill the Muffin Cups: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
6. Bake: Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
7. Cool and Enjoy: Let the muffins cool for a few minutes before removing them from the tin.

Tips for Success

• Fresh vs. Frozen Spinach: If using frozen spinach, thaw and squeeze out excess water to prevent soggy muffins.
• Prevent Sticking: Silicone liners or non-stick spray are your best friends for easy removal.
• Make It Dairy-Free: Swap feta for a dairy-free cheese alternative or skip it altogether.

Variations and Substitutions

• Vegetarian Options: Add diced zucchini, mushrooms, or tomatoes for extra veggies.
• Meat Lovers: Include cooked sausage, ham, or bacon for added protein.
• Alternative Cheeses: Try cheddar, goat cheese, or mozzarella for a different flavor profile.

Storage and Reheating Instructions

• Refrigeration: Store egg muffins in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 2 months.
• Reheating: Microwave for 30-45 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.

Health Benefits of Spinach and Eggs

• Spinach: Loaded with antioxidants, vitamins, and minerals that support immune health and energy levels.
• Eggs: A superfood rich in high-quality protein, essential amino acids, and healthy fats.
• Feta Cheese: Provides calcium and a tangy kick, while keeping the muffins flavorful without adding too many calories.

Recipe FAQ’s

Can I use frozen spinach for this recipe?

Yes! Thaw the spinach and squeeze out any excess water before adding it to the egg mixture to prevent sogginess.

How do I prevent the muffins from sticking to the tin?

Grease the muffin tin thoroughly with cooking spray or use silicone liners for hassle-free removal.

Can I customize the ingredients?

Yes, these muffins are highly versatile! Add cooked sausage, diced veggies, or swap feta for cheddar to suit your taste.