Quick Egg Muffins with Spinach and Feta

These Quick Egg Muffins with Spinach and Feta are the perfect solution for busy mornings when you want a nutritious and delicious breakfast that’s easy to prepare. Packed with protein from the eggs, fiber and vitamins from the spinach, and a creamy, salty kick from the feta cheese, these muffins are a balanced and satisfying way to start your day. What’s even better is that they come together in just a few simple steps, making them ideal for meal prep or a grab-and-go breakfast.

The combination of fresh spinach and tangy feta creates a savory flavor profile that pairs beautifully with the eggs, while the optional cherry tomatoes add a burst of freshness and color. These egg muffins are also highly customizable, allowing you to swap ingredients or add your favorite vegetables and herbs to suit your taste. Whether you need a quick breakfast for yourself or are looking to feed a crowd, these egg muffins are sure to impress with their flavor, texture, and ease of preparation.

Why You’ll Love This Quick Egg Muffins with Spinach and Feta

• Quick and Easy: Made in just a few simple steps, perfect for busy mornings.
• Healthy and Nutritious: Packed with protein, vitamins, and minerals from eggs, spinach, and feta.
• Customizable: Add your favorite vegetables or seasonings to make them your own.
• Perfect for Meal Prep: These muffins can be made ahead and stored for the week.
• Portable: Grab them on your way out the door for a healthy breakfast or snack.

Ingredients

For the Egg Muffins:

• Large eggs
• Milk (or dairy-free alternative)
• Fresh spinach (chopped)
• Crumbled feta cheese
• Cherry tomatoes (diced, optional)
• Salt
• Black pepper
• Dried oregano (optional)

Variations

• Cheese Options: Swap the feta for goat cheese, cheddar, or a dairy-free cheese alternative if you prefer.
• Vegetable Add-ins: Try adding bell peppers, mushrooms, or zucchini to increase the veggie content.
• Herb Variations: Fresh herbs like basil or parsley can be used in place of dried oregano for a different flavor.
• Meat Add-ins: If you enjoy a heartier muffin, try adding cooked bacon, sausage, or ham to the mixture.

How to Make the Quick Egg Muffins with Spinach and Feta

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or line with muffin liners.

Step 2: Prepare the Egg Mixture

In a large bowl, whisk together the eggs and milk until well combined. Season with salt, black pepper, and dried oregano (if using).

Step 3: Add the Vegetables and Cheese

Stir in the chopped spinach, crumbled feta cheese, and diced cherry tomatoes (if using). Mix until evenly distributed throughout the egg mixture.

Step 4: Fill the Muffin Tin

Pour the egg mixture into the muffin tin, filling each muffin cup about 3/4 full.

Step 5: Bake the Muffins

Bake in the preheated oven for 18–20 minutes or until the eggs are set and lightly golden on top. A toothpick inserted into the center of the muffins should come out clean when done.

Step 6: Cool and Serve

Let the muffins cool for a few minutes before removing them from the tin. Serve immediately or store for later.

Tips for Making the Recipe

• Don’t Overfill the Muffin Cups: To ensure the muffins rise properly, avoid filling the cups all the way to the top.
• Cooked Veggies: If you prefer softer vegetables, you can sauté the spinach and other vegetables before adding them to the egg mixture.
• Storage: These egg muffins store well in the fridge for up to 4 days. You can reheat them in the microwave for 30 seconds to 1 minute.
• Freezing: For longer storage, freeze the egg muffins in an airtight container for up to 3 months. Reheat in the microwave or oven before serving.
• Egg Substitute: If you prefer to make these egg muffins dairy-free or vegan, consider using a chickpea flour-based egg substitute or tofu-based filling.

How to Serve

These egg muffins are versatile and can be served in many ways. Enjoy them on their own as a quick breakfast or pair them with a side salad or fruit for a more filling meal. They can also be added to a brunch spread or served as a protein-packed snack throughout the day.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, store any leftover egg muffins in an airtight container in the fridge for up to 4 days. They’ll stay fresh and ready to reheat for a quick breakfast or snack.

Freezing

For long-term storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

Reheating

Reheat the egg muffins in the microwave for 30 seconds to 1 minute, or warm them in a 350°F (175°C) oven for about 10 minutes until heated through.

FAQs

1. Can I make these egg muffins ahead of time?

Yes, these egg muffins are perfect for meal prep. Make them ahead of time and store them in the fridge for up to 4 days.

2. Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and squeeze out any excess moisture before adding it to the egg mixture.

3. Can I make these muffins without feta cheese?

Yes, you can leave out the feta or substitute it with any cheese of your choice, such as cheddar, goat cheese, or a dairy-free alternative.

4. Can I add meat to these egg muffins?

Absolutely! You can add cooked bacon, sausage, ham, or turkey to make these muffins more filling and protein-rich.

5. Can I make these muffins dairy-free?

Yes, simply use a dairy-free milk alternative like almond milk or oat milk, and substitute the feta cheese with a dairy-free cheese option.

6. How many egg muffins does this recipe make?

This recipe should make about 6 to 8 muffins, depending on the size of your muffin tin.

7. How can I make these egg muffins spicier?

Add some diced jalapeños or red pepper flakes to the egg mixture for an extra kick of heat.

8. Can I make these egg muffins in a mini muffin tin?

Yes, you can use a mini muffin tin. Just reduce the baking time to about 12–15 minutes.

9. How do I know when the muffins are done?

The egg muffins are done when they’re puffed up, golden brown on top, and a toothpick inserted into the center comes out clean.

10. Can I freeze these egg muffins?

Yes, you can freeze the egg muffins. Store them in an airtight container in the freezer for up to 3 months.

Conclusion

Quick Egg Muffins with Spinach and Feta are an easy, nutritious, and versatile breakfast option that can be customized to suit your tastes and dietary preferences. They’re perfect for meal prepping, offering a protein-packed start to your day that’s both satisfying and delicious. Whether you enjoy them as a grab-and-go breakfast or a leisurely brunch, these egg muffins are sure to become a regular in your recipe rotation.

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