Egg Muffins with Spinach and Feta

why make this recipe

Egg Muffins with Spinach and Feta cook fast and stay good for days. You can make many at once for meal prep. They are low fuss, full of protein, and taste bright from the spinach and feta.

introduction

These muffins are small egg cups that bake in a muffin tin. They work for breakfast, lunch, or a snack. For a similar Greek flavor, try this spanakopita style egg muffins recipe.

how to make Egg Muffins with Spinach and Feta

1. Preheat the oven so it is ready.
2. In a large bowl, whisk eggs and milk. Add salt and pepper.
3. Stir in chopped spinach and crumbled feta. Mix gently.
4. Grease each muffin cup well so the muffins do not stick.
5. Pour the egg mix into each cup, filling about three quarters full.
6. Add diced vegetables if you want extra color and flavor.
7. Bake 15–20 minutes until the muffins set and look lightly golden.
8. Let them cool a few minutes, then lift them out of the tin.

Ingredients :

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• Salt and pepper to taste
• Optional: diced tomatoes, bell peppers, or other vegetables

Directions :

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped spinach and feta cheese. Grease a muffin tin and pour the egg mixture into each cup, filling them about 3/4 full. Optionally, add diced vegetables. Bake for 15-20 minutes, or until the muffins are set and lightly golden. Allow to cool for a few minutes before removing from the tin. Enjoy warm or store for meal prep.

how to serve Egg Muffins with Spinach and Feta

Serve warm with a side of fresh fruit or a small salad. They also work cold in a lunch box. Add a dollop of plain yogurt or a sprinkle of extra feta if you like.

how to store Egg Muffins with Spinach and Feta

Cool the muffins fully before storing. Put them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a single layer on a tray, then move to a bag. Reheat from frozen in the microwave or oven.

tips to make Egg Muffins with Spinach and Feta

• Chop the spinach small so it mixes evenly.
• Use a little oil or non-stick spray in the tin to prevent sticking.
• Do not overfill the cups; leave room so the eggs can rise.
• Test one muffin with a toothpick: it should come out clean when done.

variation (if any)

• Add cooked bacon, ham, or sausage for more protein.
• Swap feta for cheddar or goat cheese.
• Use kale instead of spinach for a different green.
• Make mini muffins for bite-sized snacks by reducing bake time.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding it to the eggs.

Q: Can I make these dairy-free?
A: Yes. Skip the feta and use a dairy-free milk or none at all.

Q: How long do they last in the freezer?
A: They keep well for about 1–2 months in the freezer.

Q: Can I bake these in a different pan?
A: Yes. Use a mini loaf pan or a small casserole, but adjust the bake time.

Q: Are these low carb?
A: Yes. They are mostly egg and vegetables, so they are low in carbs.

Egg Muffins with Spinach and Feta

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

Delicious and protein-packed egg muffins filled with spinach and feta, perfect for meal prep.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• Salt and pepper to taste
• Optional: diced tomatoes, bell peppers, or other vegetables

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together the eggs, milk, salt, and pepper in a large bowl.
3. Stir in the chopped spinach and feta cheese.
4. Grease a muffin tin and pour the egg mixture into each cup, filling them about 3/4 full.
5. Optionally, add diced vegetables.
6. Bake for 15-20 minutes, or until the muffins are set and lightly golden.
7. Allow to cool for a few minutes before removing from the tin.

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Notes

Serve warm or store in the fridge for up to 4 days. Can be frozen for 1-2 months.

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Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 1g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 200mg