Egg Muffins With Spinach Feta (Printable)
Protein-rich egg muffins with fresh spinach and creamy feta, ready in 30 minutes for breakfast or snacks.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 3.5 ounces feta cheese, crumbled
04 - 1.75 ounces shredded cheese (optional, e.g., cheddar or mozzarella)
→ Vegetables
05 - 3.5 ounces fresh spinach, roughly chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tablespoon olive oil
→ Spices & Seasoning
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and spinach; cook until spinach is wilted. Remove from heat.
03 - In a large bowl, whisk eggs with milk, salt, pepper, and nutmeg until well combined.
04 - Fold in the cooked spinach mixture and crumbled feta (and shredded cheese, if using).
05 - Divide the mixture evenly among the prepared muffin cups.
06 - Bake for 18-20 minutes or until set and lightly golden.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- You can bake a dozen on Sunday and have breakfast handled for the entire week
- The feta adds a creamy tang that makes these feel indulgent while staying light
02 -
- Overfilling the muffin cups causes them to puff up dramatically and then collapse into dense hockey pucks
- Letting the spinach cool slightly before adding it prevents the eggs from starting to cook prematurely
03 -
- Use a silicone muffin tin for the easiest removal without any sticking
- Let them cool completely before refrigerating to prevent condensation