These Savory Spinach Feta Egg Muffins are the ultimate grab-and-go breakfast or snack option! Packed with nutrient-rich spinach and tangy feta cheese, they’re not only delicious but also a great way to sneak some greens into your diet.
Whipping up a batch is incredibly simple, and these muffins can be customized with your favorite add-ins like sun-dried tomatoes or herbs. They’re also gluten-free, making them a perfect choice for anyone with dietary restrictions.
Ingredients
INGREDIENTS
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup diced bell pepper (optional)
- 1/4 cup diced onion (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, crumbled feta, garlic powder, onion powder, and any optional diced vegetables, seasoning with salt and pepper to taste.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are puffed and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before carefully removing the muffins from the tin. Serve warm or let cool completely before storing.
Notes
Storage: Keep the muffins in an airtight container in the fridge for up to one week, or freeze for longer storage.
To ensure your muffins rise properly, avoid over-mixing the egg mixture. Gently fold in the spinach and feta to keep the texture light.
If you want to add a spicy kick, consider mixing in some chopped jalapeños or red pepper flakes. These muffins can be stored in the fridge for up to a week, or freeze them for up to a month for a quick breakfast option.
