Spinach & Feta Egg Muffins
These delightful muffins are packed with nutrients and flavors, making them an ideal breakfast option that can be made in bulk for busy mornings.
Servings: 12 muffins
Calories: 120kcal
Ingredients
Main Ingredients
- 6 large large eggs Provides protein and a fluffy texture.
- 1/4 cup whole milk Adds creaminess.
- 1.5 cups fresh spinach, chopped Nutrient-packed leafy green.
- 3/4 cup crumbled feta cheese Adds a creamy and tangy flavor.
- 1/4 cup finely chopped green onions Optional for added flavor.
- 1 clove garlic, minced Aromatic addition.
- Salt & black pepper, to taste Enhances flavors.
Muffin Preparation
- Butter or olive oil spray To prevent sticking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with butter or olive oil spray.
- In a mixing bowl, crack the eggs and whisk them together with milk, salt, and black pepper until smooth and frothy.
Cooking
- In a skillet over medium heat, cook the spinach and garlic for 1–2 minutes until wilted and fragrant.
- Distribute the cooked spinach, crumbled feta, and optional green onions evenly into the muffin cups.
- Carefully pour the egg mixture into each muffin cup, filling about 3/4 full. Gently stir each cup to mix the fillings.
- Bake for 18–22 minutes until puffed and set in the center, with a lightly golden top.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container in the fridge for up to a week. These muffins freeze well for longer storage.