Egg muffins with spinach and feta make for a perfect breakfast or snack. They’re warm, creamy, and easy to prepare. Plus, you can enjoy them fresh out of the oven or save them for later. Let’s dive into why these little delights are a great addition to your meal routine.
Why You Will Love This Recipe
These egg muffins are simple and quick to make. They are filled with fresh spinach and creamy feta cheese. It’s a cozy dish that’s perfect for busy mornings or meal prep. With just a few basic ingredients, you’ll have a tasty treat everyone will love.
How to Make Egg Muffins with Spinach and Feta
Making these muffins is straightforward and fun. You’ll simply whisk together your ingredients, pour the mix into a muffin tin, and bake. In no time at all, you’ll have delicious, fluffy muffins ready to enjoy.
What You Need
To make egg muffins with spinach and feta, gather the following ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- Optional: diced bell peppers, onions, or other vegetables
Step-by-Step
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and milk.
- Stir in the chopped spinach, crumbled feta, salt, and pepper, along with any additional vegetables if desired.
- Grease a muffin tin or line it with muffin cups.
- Pour the egg mixture evenly into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin.
- Serve warm or store in the refrigerator for meal prep.
How to Serve Egg Muffins with Spinach and Feta
These egg muffins are delicious on their own but can also be paired with a fresh side salad or some crisp fruit. They make a wonderful breakfast option for gatherings or meal prep throughout the week. Enjoy them warm for the best flavor!
How to Store Egg Muffins with Spinach and Feta
To keep your muffins fresh, store any leftovers in the fridge. Simply place them in an airtight container. They can last up to five days. For longer storage, you can freeze them for up to three months. Reheat in the microwave for a quick undo.
Recipe Tips
- Use fresh ingredients for a better flavor.
- Don’t overfill the muffin cups; leave some space for rising.
- Mix in your favorite veggies for extra nutrition.
- Allow muffins to cool before storing to avoid sogginess.
- Experiment with spices for added flavor, like garlic powder or herbs.
Variations & Swaps
- Add diced bell peppers or onions for more texture.
- Substitute cheddar cheese for feta for a different taste.
- Use egg whites instead of whole eggs for a lighter version.
FAQs
Can I make these muffins ahead of time?
Yes! These muffins are great for meal prep. Make them a few days in advance and store them in the fridge.
Can I freeze the egg muffins?
Absolutely! They freeze well. Just place them in an airtight container and thaw them in the fridge before reheating.
What’s the best way to reheat these muffins?
Reheat in the microwave for about 30-60 seconds until warm. You can also use a toaster oven for a crispy finish.
Can I use different vegetables?
Yes! Feel free to add any diced vegetables you like. Just make sure to chop them finely.
What should I do if they stick to the pan?
Greasing the muffin tin well should prevent sticking. If they do stick, let them cool for a few minutes before trying to remove them.
Egg Muffins with Spinach and Feta
Ingredients
Main ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped Make sure it’s washed and chopped.
- 1/2 cup feta cheese, crumbled Alternatively, you can use cheddar cheese.
- 1/4 cup milk Any type of milk will work.
- to taste Salt and pepper Adjust to your preference.
Optional ingredients
- 1/2 cup diced bell peppers or onions You may add other vegetables as desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and milk.
- Stir in the chopped spinach, crumbled feta, salt, and pepper, along with any additional vegetables if desired.
- Grease a muffin tin or line it with muffin cups.
- Pour the egg mixture evenly into the muffin cups, filling each about 2/3 full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin.
