Description
Soft, savory egg muffins filled with fresh spinach and tangy feta cheese, baked until fluffy and golden. These make a simple, protein-packed breakfast that is perfect for meal prep or quick weekday mornings.
Ingredients
6 large eggs
1 cup fresh spinach, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup diced bell peppers (optional)
1/4 cup diced cherry tomatoes (optional)
2 tablespoons diced onion (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with silicone muffin liners.
- Finely chop the spinach and crumble the feta cheese if needed.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper until smooth and fully combined.
- Stir in the chopped spinach, feta cheese, and any optional vegetables such as bell peppers, cherry tomatoes, or onion.
- Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, until the egg muffins are set in the center and lightly golden on top.
- Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store for later.
Notes
Frozen spinach can be used instead of fresh; thaw and squeeze out excess moisture before adding.
Other vegetables such as mushrooms or zucchini can be added for extra flavor.
Cheddar, mozzarella, or goat cheese can replace or complement the feta.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months and reheat in the microwave for 20–30 seconds or in the oven for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 185 mg
