Oh my goodness, if you’re looking for a breakfast that’s not only super convenient but also deliciously nutritious, then you’ve got to try these egg muffins with spinach and feta! Seriously, they’re a total game changer. I love how I can whip up a batch on Sunday, pop them in the fridge, and then have a grab-and-go breakfast all week long. The combination of fluffy eggs, fresh spinach, and tangy feta cheese makes for a perfect flavor explosion that keeps me energized throughout the morning. Plus, they’re so easy to customize! Trust me, once you try these, you’ll wonder how you ever lived without them!
Ingredients for Egg Muffins with Spinach and Feta
Gathering your ingredients is the first step to making these delightful egg muffins! Here’s what you’ll need:
- 6 large eggs
- 1 cup fresh spinach, chopped (feel free to pack it in for extra greens!)
- 1/2 cup feta cheese, crumbled (the creaminess is key!)
- 1/2 cup milk (whole or low-fat works just fine)
- 1/4 cup onion, diced (I like to use yellow onion for sweetness)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
These ingredients come together to create a tasty, fluffy muffin that’s bursting with flavor. You can always tweak the quantities based on your taste—just remember to have fun with it!
How to Prepare Egg Muffins with Spinach and Feta
Making these egg muffins is a breeze, and I promise you’ll love how simple it is! Just follow these easy steps, and you’ll have a batch ready in no time.
Step 1: Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). This is super important because a hot oven ensures your muffins bake evenly and rise beautifully. Trust me, you don’t want to skip this part!
Step 2: Whisk the Eggs and Milk
In a large mixing bowl, crack those 6 eggs and pour in the 1/2 cup of milk. Whisk them together until the mixture is smooth and slightly frothy. You’re looking for a nice, uniform consistency—no lumps, just creamy goodness!
Step 3: Combine the Ingredients
Now, it’s time to add the fun stuff! Toss in your chopped spinach, crumbled feta cheese, diced onion, salt, and pepper. Give it all a good stir until everything is well coated in that egg mixture. The vibrant colors are just so inviting!
Step 4: Prepare the Muffin Tin
Grab your muffin tin and give it a light grease with cooking spray or a bit of butter to prevent sticking. Then, carefully pour the egg mixture evenly into each muffin cup, filling them about three-quarters full. This helps them rise nicely without overflowing.
Step 5: Bake the Muffins
Pop that muffin tin into the oven and bake for about 20–25 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted in the center comes out clean. Just imagine that delicious aroma filling your kitchen!
Step 6: Cooling and Removing
Once they’re baked to perfection, let the muffins cool in the tin for about 5 minutes. This little break allows them to firm up and makes removing them much easier. After that, gently pop them out and place them on a wire rack to cool completely. And voilà, you’re ready to enjoy your delightful egg muffins!
Why You’ll Love This Recipe
These egg muffins with spinach and feta are not just any breakfast—they’re a delightful blend of convenience and flavor! Here’s why you’ll adore making them:
- Quick to whip up, perfect for busy mornings!
- Healthy and packed with nutrients from the spinach and protein from the eggs.
- Super customizable—add your favorite veggies or cheeses!
- Great for meal prep; they store well in the fridge or freezer.
- Kid-friendly and a fun way to sneak in some greens!
Trust me, once you make these, you’ll be hooked!
Tips for Success
To make these egg muffins truly yours, don’t be afraid to mix things up! You can swap out the spinach for kale or add in some diced bell peppers for a pop of color and flavor. If you’re a cheese lover, try mixing in some sharp cheddar or creamy goat cheese instead of feta for a different twist. For storage, keep the muffins in an airtight container in the fridge for up to 5 days, or freeze them for a quick breakfast fix anytime. Just pop them in the microwave for about 30 seconds, and you’re good to go!
Nutritional Information for Egg Muffins with Spinach and Feta
These egg muffins are not just tasty; they’re also packed with nutrition! Each muffin is approximately:
- Calories: 120
- Fat: 8g
- Protein: 9g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 200mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But one thing’s for sure—you’re fueling your body with something wholesome!
FAQ About Egg Muffins with Spinach and Feta
Got questions? No worries! Here are some common ones I get about these delicious egg muffins with spinach and feta:
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and drain it well before adding it to the egg mixture to avoid excess moisture.
How do I store the leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage!
Can I add other ingredients?
Definitely! Feel free to mix in your favorite veggies, like bell peppers or mushrooms, or try different cheeses for a fun twist.
How do I reheat the muffins?
Just pop them in the microwave for about 30 seconds, and they’ll be ready to enjoy again!
Are these muffins suitable for meal prep?
Yes! They’re perfect for meal prep. Make a batch at the beginning of the week, and you’ll have a nutritious breakfast ready to go!
For more delicious recipes, check out our all recipes page!
Additionally, if you’re interested in exploring more healthy options, you might want to check out this nutrition guide on spinach!
Print
Egg Muffins with Spinach and Feta: 6 Reasons to Love Them
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Egg muffins with spinach and feta are a healthy and convenient breakfast option. They are easy to prepare and packed with flavor.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup milk
- 1/4 cup onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the eggs and milk.
- Add the spinach, feta cheese, onion, salt, and pepper. Mix well.
- Grease a muffin tin and pour the egg mixture evenly into each cup.
- Bake for 20-25 minutes or until the muffins are set.
- Let them cool for a few minutes before removing from the tin.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- These muffins can be frozen for longer storage.
- Feel free to add other vegetables or cheese to customize the recipe.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 150mg
Keywords: egg muffins with spinach and feta