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Delicious egg muffins with spinach and feta baked to perfection

Egg Muffins with Spinach and Feta

These egg muffins are a nutritious, protein-packed breakfast option that is easy to make, perfect for meal prep, and customizable to suit your taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs The main protein source, these will fluff up as they bake.
  • 1 cup fresh spinach, chopped A nutritional powerhouse that adds color and nutrients.
  • 1/2 cup feta cheese, crumbled For that creamy, tangy flavor that complements the spinach perfectly.
  • 1/4 cup milk Helps to make the muffins light and fluffy.
  • to taste salt and pepper Essential for bringing out the flavors.
Optional Ingredients
  • 1/2 cup diced bell peppers Adds a sweet crunch.
  • 1/4 cup diced onions For an extra savory depth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin to ensure easy removal after baking.
  2. In a mixing bowl, whisk together the eggs and milk until they’re well blended.
  3. Stir in the chopped spinach, crumbled feta cheese, and any optional add-ins like diced bell peppers and onions.
  4. Season with salt and pepper to taste.
  5. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
Cooking
  1. Bake for 18-20 minutes, or until the tops are firm to the touch and lightly golden.
  2. Allow them to cool in the pan for a few minutes before carefully removing the muffins.
  3. Enjoy them warm or store for later!

Notes

These egg muffins are versatile and can be enjoyed warm, chilled, or with various sides. Storing them is easy—keep in an airtight container in the refrigerator for up to four days, or freeze for up to three months.