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Egg Muffins with Spinach and Feta Recipe

Egg Muffins with Spinach and Feta Recipe
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★★★★★

4.7 from 19 reviews

Delicious and savory Egg Muffins with Spinach and Feta combine fresh spinach, tangy feta cheese, and colorful vegetables baked into convenient, protein-packed muffins perfect for breakfast or snacks.

Ingredients

Scale

Egg Mixture

  • 6 large eggs
  • ¼ cup milk (optional for fluffier muffins)
  • ¼ teaspoon salt (adjust to taste)
  • ⅛ teaspoon black pepper

Vegetables

  • 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
  • ¼ cup diced bell peppers
  • ¼ cup diced cherry tomatoes
  • 2 tablespoons diced onions

Cheese and Meat

  • ½ cup crumbled feta cheese
  • ¼ cup cooked and crumbled bacon or sausage

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners to ensure the egg muffins do not stick and for easy cleanup.
  2. Prep the Ingredients: Finely chop the fresh spinach if using fresh. Crumble the feta cheese if it is not pre-crumbled. Dice the bell peppers, cherry tomatoes, and onions. Cook and crumble bacon or sausage if using.
  3. Mix the Eggs: In a large mixing bowl, whisk together the eggs until smooth. Add the milk if you want lighter, fluffier muffins, then season with salt and black pepper and whisk again to combine.
  4. Combine Ingredients: Stir the chopped spinach, crumbled feta cheese, diced vegetables, and cooked meat into the egg mixture until evenly distributed.
  5. Fill the Muffin Cups: Pour the combined mixture evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the egg muffins are fully set and the tops are lightly golden.
  7. Cool and Enjoy: Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them. Serve warm or at room temperature.

Notes

  • For a vegetarian version, omit the bacon or sausage.
  • You can substitute feta with other cheeses like cheddar or goat cheese.
  • Make sure to drain excess moisture from frozen spinach to avoid soggy muffins.
  • These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
  • Reheat muffins in the microwave for about 30 seconds before serving.

Nutrition

Keywords: egg muffins, spinach, feta cheese, breakfast muffins, healthy breakfast, protein muffins, easy breakfast recipe

Find it online: https://cheframiflavor.com/egg-muffins-with-spinach-and-feta-recipe/