Egg Muffins with Spinach and Feta

You know those busy mornings when you’re running out the door, but your stomach’s grumbling like it’s been starved? That’s when I whip up my trusty Egg Muffins with Spinach and Feta. These little gems are not just breakfast; they’re a life-saver! Packed with nutrients, these muffins are a delicious way to kick-start your day without bogging you down with complicated cooking. Let me share my secrets on how to craft these beauties!

Why you’ll love this recipe

Imagine waking up to the smell of fresh veggies and eggs wafting through your kitchen. Just think about it—these muffins are not only simple to make, but they’re also bursting with flavor! The delight of fluffy egg combined with the salty tang of feta, mingling beautifully with the earthy spinach and crunchy bell peppers—it’s a party in your mouth! Each savory bite is like a mini vacation for your taste buds.

These Egg Muffins are also incredibly versatile. Whether you need to fuel up for a hectic day ahead or you’re looking for a wholesome snack, these muffins deliver. You can throw in whatever veggies you have hanging around, or even toss in some diced meats, making them a blank canvas for your culinary creativity. Best of all, they make meal prep a breeze; throw a few in the fridge, and you’ll have grab-and-go breakfasts ready for the week!

Gather these ingredients

• Eggs: The backbone of this recipe! You’ll need 6 large eggs. They create that lovely, fluffy base. Feel free to use egg whites if you want to lighten things up.

• Fresh Spinach: You want 1 cup of chopped spinach. This leafy green brings not just color but a nutritious boost packed with vitamins. Don’t have fresh? Frozen works too, just make sure to squeeze out the excess water.

• Feta Cheese: Half a cup of crumbled feta cheese adds that irresistible tangy flavor. You can substitute it with goat cheese or even cheddar for a different profile.

• Bell Peppers: A half cup of diced bell peppers is perfect. They add sweetness and a lovely crunch. Use any color you like or even mix them for a visually stunning array!

• Onion: Just a quarter cup of diced onion gives subtle sweetness. If you’re not a fan, feel free to skip it or use green onions for a milder taste.

• Salt and Pepper: Seasoning is key! A pinch of salt and a sprinkle of black pepper will elevate all those lovely ingredients.

• Olive Oil or Cooking Spray: Greasing the muffin tin is essential to ensure your muffins pop right out without a sticky situation.

How this recipe comes together

1. Preheat the oven: Set your oven to 350°F (175°C) to get it nice and toasty while you prepare the batter. Don’t skip this step—it sets the stage for perfect baking!

2. Grease the muffin tin: Generously coat each muffin cup with olive oil or cooking spray. This is your first line of defense against sticking!

3. Whisk the eggs: In a large bowl, crack all 6 eggs and whisk them until they’re well combined. Think creamy golden goodness as you incorporate air into the mixture!

4. Mix in the goodies: Add the chopped spinach, feta cheese, diced bell peppers, and onions. Season with salt and pepper to your liking. Fold everything gently so you don’t break up the feta too much.

5. Fill the muffin tin: Pour that beautiful egg mixture into the greased muffin cups, filling them about 3/4 full. They’ll puff up while baking, so give them some space to grow.

6. Bake: Slide the muffin tin into the oven and bake for 18-20 minutes. You want them to be set and slightly golden on top. The kitchen should smell heavenly by now!

7. Cool and enjoy: Let them cool for a few minutes before popping them out of the tin. You can savor them warm or store them for later, your choice!

Best way to enjoy it

There’s something magical about serving these egg muffins warm; perhaps alongside a dollop of Greek yogurt or a slice of fresh avocado. If you’re feeling a bit fancy, toast a bagel and layer it with a muffin for a breakfast sandwich that dreams are made of! Pair it with a fresh fruit salad or a smoothie for a wholesome, well-rounded breakfast experience.

How to store and freeze

Got leftovers? No problem! These muffins store beautifully in the fridge for up to a week. Just pop them in an airtight container; they’ll be ready for quick reheat throughout the week. If you’d like to freeze them, wrap each muffin individually and stash them in a freezer-safe bag. They’ll last for about 2-3 months that way. When you’re ready for a muffin, just defrost in the fridge overnight and reheat in the microwave or oven.

Pro chef tips

• Spice things up: Consider adding a pinch of red pepper flakes or some smoked paprika for a little kick.

• Veggie Variations: Try folding in some sun-dried tomatoes, or even a bit of zucchini for added moisture.

• Dairy-Free?: Swap out the feta for a plant-based cheese alternative to cater to dietary needs without sacrificing flavor.

• Muffin magic: Don’t be afraid to play with cooking times slightly. Your oven may bake differently, so watch them closely the first time!

Creative Twists

One of the best parts about this recipe is its playability! Want to go Italian? Add diced tomatoes and mozzarella. Or perhaps a Southwest spin with black beans and pepper jack cheese. The sky is really the limit here! You can even simplify prep by blending in pre-cooked ingredients, or use a mix of leftover roasted veggies for a zero-waste option.

Ingredients list

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup bell peppers, diced
• 1/4 cup onion, diced
• Salt and pepper to taste
• Olive oil or cooking spray

Directions to follow

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
2. In a bowl, whisk together the eggs.
3. Add the chopped spinach, feta cheese, bell peppers, and onion to the eggs. Season with salt and pepper.
4. Pour the egg mixture evenly into the muffin tin cups.
5. Bake for 18-20 minutes or until the muffins are set and lightly golden on top.
6. Let them cool for a few minutes before removing from the tin.

Your questions answered

1. How long does it take to prep? About 10-15 minutes. Super quick!
2. Can I use other vegetables? Absolutely! Carrots, zucchini, or even kale are great swaps.
3. Is it gluten-free? Yes! This recipe is inherently gluten-free.
4. How do I serve them? Enjoy them warm, cold, or reheated. They’re that versatile!
5. Can I meal prep with these? Definitely! Just store them in the fridge or freezer for easy meals on the go.

There’s an ease and comfort in cooking that comes with trying new recipes, and this one is no exception. These Egg Muffins with Spinach and Feta are more than just tasty— they’re a testament to how simple ingredients can turn into delightful meals. Dig in, experiment with your unique twists, and share your culinary triumphs with me! Here’s to joyful cooking, warm kitchens, and delicious bites—happy baking!

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Egg Muffins with Spinach and Feta

Cooking Method: Baking Courses: Breakfast, Brunch, Snack Recipe Keys: E Easy H Healthy High Protein Low Carb Vegetarian Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 10 Calories: 100

Best Season: Suitable throughout the year

Description

Kick-start your day with these nutritious and versatile Egg Muffins packed with spinach and feta. Perfect for busy mornings!

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 6 large eggs (The backbone of this recipe!)
• 1 cup fresh spinach, chopped (You can use frozen spinach, just squeeze out excess water.)
• ¹⁄₂ cup feta cheese, crumbled (Can be substituted with goat cheese or cheddar.)
• ¹⁄₂ cup bell peppers, diced (Use any color you like.)
• ¹⁄₄ cup onion, diced (Optional; use green onions for a milder taste.)
• to taste salt and pepper (Season to elevate the flavors.)
• as needed olive oil or cooking spray (For greasing the muffin tin.)

Instructions

Baking the Egg Muffins

1. Preheat the Oven

   Set your oven to 350°F (175°C).
   This ensures optimal baking conditions.
   Mark as complete

2. Grease the Muffin Tin

   Generously coat each muffin cup with olive oil or cooking spray.
   This helps prevent sticking.
   Mark as complete

3. Whisk the Eggs

   In a large bowl, crack all 6 eggs and whisk until well combined.
   Incorporate air for a fluffy texture.
   Mark as complete

4. Mix in the Ingredients

   Add the chopped spinach, feta cheese, diced bell peppers, and onion. Season with salt and pepper.
   Fold gently to avoid breaking up feta too much.
   Mark as complete

5. Fill the Muffin Tin

   Pour the egg mixture into the muffin cups, filling them about 3/4 full.
   Leave space for them to puff up while baking.
   Mark as complete

6. Bake

   Slide the muffin tin into the oven and bake for 18-20 minutes or until set and slightly golden.
   The kitchen should smell heavenly.
   Mark as complete

7. Cool and Enjoy

   Let cool for a few minutes before removing from the tin. Serve warm or refrigerate for later.
   They can be enjoyed warm or cold.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 100kcal

% Daily Value *

Total Fat 2g4%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 186mg62%

Sodium 200mg9%

Potassium 150mg5%

Total Carbohydrate 5g2%

Dietary Fiber 1g4%

Sugars 1g

Protein 8g16%

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Vitamin A 50 IU

Vitamin C 15 mg

Calcium 8 mg

Iron 5 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 15 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 10 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 100 mg

Iodine 0 mcg

Magnesium 3 mg

Zinc 1 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize with different vegetables or cheese.

Keywords: egg muffins, spinach, feta, breakfast, meal prep