why make this recipe
This recipe is quick, healthy, and easy to make. You get protein and greens in a small, handy bite. It works well for busy mornings, meal prep, or a light snack. If you like simple combos of egg and cheese, you may also enjoy a sweet-salty side like baked apples with feta, honey and cranberries for a fuller brunch.
introduction
Egg Muffins with Spinach and Feta are small baked eggs with veggies and cheese. They cook fast and store well. You can change the veggies or cheese to suit your taste. These muffins make breakfast easy and keep well in the fridge.
how to make Egg Muffins with Spinach and Feta
Make the base egg mix, add chopped spinach and crumbled feta, then bake in a greased muffin tin. Use a fork to whisk the eggs well so the muffins set evenly. If you like spinach in other dishes, try it in pasta too, such as a creamy scallop pasta with spinach and tomatoes for a different meal idea.
Ingredients :
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- Cooking spray or oil for greasing muffin tin
Directions :
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk together the eggs.
- Stir in the chopped spinach, feta cheese, bell pepper, onion, salt, pepper, and garlic powder if using.
- Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for meal prep.
how to serve Egg Muffins with Spinach and Feta
Serve warm from the oven with toast or fresh fruit. They also work cold in a lunchbox or on a breakfast platter. For a heartier meal, serve alongside a simple soup like curried chicken, lentil and rice soup with spinach.
how to store Egg Muffins with Spinach and Feta
Cool the muffins completely before storing. Put them in an airtight container and keep in the fridge for up to 4 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat from frozen in the microwave for 1-2 minutes or until hot.
tips to make Egg Muffins with Spinach and Feta
- Chop the spinach small so it mixes well with the eggs.
- Don’t overfill the cups; fill to 3/4 to avoid spills.
- Use a nonstick spray or oil to make removing muffins easy.
- Test one muffin with a toothpick; it should come out clean when done.
- Add a little milk or water (1-2 tbsp) to the eggs for a softer texture.
variation (if any)
- Swap feta for cheddar, goat cheese, or mozzarella.
- Add cooked bacon, sausage, or ham for more protein.
- Use kale or arugula instead of spinach.
- Add herbs like dill or parsley for more flavor.
- Make mini muffins for bite-size snacks or larger ones for a full breakfast.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding to the eggs.
Q: How long do they last in the fridge?
A: They keep well for up to 4 days in an airtight container.
Q: Can I bake them in a silicone mold?
A: Yes. Silicone molds work fine and make removal easy.
Q: Do I need to cook the vegetables first?
A: No. Small diced bell pepper and onion cook enough in the oven, but you can sauté them first for softer texture.
Q: Can I make them dairy-free?
A: Yes. Skip the feta or use a dairy-free cheese alternative.
Conclusion
These egg muffins are simple, tasty, and handy for meals all week. For another take on spinach and feta egg muffins, you can see a related version at Spinach Egg Muffins with Feta Cheese – Stephanie Kay Nutrition.
Egg Muffins with Spinach and Feta
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk together the eggs until well mixed.
- Stir in the chopped spinach, feta cheese, diced bell pepper, diced onion, salt, pepper, and garlic powder (if using).
- Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for meal prep.