It is 7am on a busy Tuesday. Your coffee is brewing. You need a healthy breakfast that doesn’t require a skillet.
These Egg Muffins with Spinach and Feta are your new secret weapon. They are savory, filling, and ready when you are. You will love how they make your mornings feel calm and nourished.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families. You can make a big batch on Sunday afternoon. They stay fresh and delicious all week long. It is the perfect choice for a healthy reset when life gets hectic.
The combination of salty feta and earthy spinach is classic. These muffins are packed with high-quality protein to keep you full. They are naturally low-carb and budget-friendly too. You get restaurant-quality flavor right in your own kitchen.
Simple Method
Making these egg cups is incredibly straightforward and stress-free. You simply whisk, stir, and bake. There is no fancy equipment needed here. Even if you are a beginner cook, you will find this process very easy. The oven does all the hard work for you while you tidy up.
Ingredients You’ll Need
These muffins use simple pantry staples and fresh greens. You likely have most of this in your fridge right now.
- 12 large eggs
- 1/2 cup whole milk
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- Non-stick cooking spray
Step-by-Step
- Preheat oven to 350°F (175°C) and generously coat a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until the mixture is uniform.
- Stir the chopped spinach and diced red onion into the egg base.
- Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Distribute the crumbled feta cheese evenly across the top of each muffin cup.
- Bake for 20 to 22 minutes, or until the eggs are firm to the touch and the edges are lightly golden.
- Allow the muffins to cool in the pan for 5 minutes before using a silicone spatula or knife to gently release them from the tin.
Best Ways to Enjoy It
Serve these muffins warm with a side of fresh berries. They also pair perfectly with a slice of whole-grain toast. For a filling lunch, serve two muffins alongside a crisp green salad. You can even grab one cold if you are rushing out the door. Set a pretty table and enjoy a peaceful start to your day.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to four days. You can also freeze these muffins for up to two months. Simply wrap them individually in plastic wrap first. To reheat, microwave for 30 to 60 seconds until warmed through. This makes your morning routine completely effortless.
Tips for Best Results
- Spray your muffin tin very well to prevent sticking.
- Chop the spinach finely so it distributes evenly in every bite.
- Do not overfill the cups or they might spill over.
- Use a silicone muffin pan for the easiest release possible.
- Add a pinch of red pepper flakes for a tiny kick.
- Let them cool slightly before removing to keep their shape.
- Whisk the eggs thoroughly to ensure a creamy texture throughout.
Ways to Switch It Up
- Swap the feta for goat cheese for a tangier flavor.
- Add chopped bell peppers for extra crunch and color.
- Use kale instead of spinach for a heartier texture.
- Stir in cooked bacon bits for a smoky protein boost.
Common Questions
Can I use egg whites only?
Yes, you can use liquid egg whites for a leaner option. Use about 1/4 cup of egg whites per muffin cup. The texture will be slightly different but still delicious.
Why did my muffins sink after baking?
Eggs naturally puff up in the oven and settle as they cool. This is completely normal and does not affect the taste. They will still be tender and savory.
I hope these simple egg muffins bring a little more ease to your busy mornings. There is nothing better than knowing your breakfast is already waiting for you. Enjoy every bite of your healthy reset!
— Katie Wood
Ingredients
- 12 large egg s
- 1/2 cup whole milk
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- Non -stick cooking spray
Instructions
- Preheat oven to 350°F (175°C) and generously coat a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until the mixture is uniform.
- Stir the chopped spinach and diced red onion into the egg base.
- Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Distribute the crumbled feta cheese evenly across the top of each muffin cup.
- Bake for 20 to 22 minutes, or until the eggs are firm to the touch and the edges are lightly golden.
- Allow the muffins to cool in the pan for 5 minutes before using a silicone spatula or knife to gently release them from the tin.
