Egg Muffins With Spinach And Feta (Printable)

Fluffy baked egg muffins packed with spinach and feta, ready in 30 minutes for easy meals.

# What You'll Need:

→ Eggs & Dairy

01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 3.5 oz feta cheese, crumbled
04 - 2 oz shredded cheese (optional, e.g., cheddar or mozzarella)

→ Vegetables

05 - 3.5 oz fresh spinach, roughly chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tbsp olive oil

→ Spices & Seasoning

09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Heat olive oil in skillet over medium heat. Add diced onion and cook 2-3 minutes until softened. Stir in minced garlic and chopped spinach; cook until spinach is wilted. Remove from heat.
03 - In large bowl, whisk eggs with milk, salt, pepper, and nutmeg until well combined.
04 - Fold cooked spinach mixture and crumbled feta into egg mixture. Add shredded cheese if using.
05 - Divide mixture evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-20 minutes or until muffins are set and lightly golden on top.
07 - Let cool in tin for a few minutes before removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You can grab two of these on your way out the door and feel properly fed until lunch
  • They reheat beautifully so Sundays effort pays off all week long
  • The combination of salty feta and fresh spinach hits that perfect savory breakfast note
02 -
  • Overfilling the cups causes overflow and makes removing them messy without that perfect muffin shape
  • Letting them cool completely before refrigerating prevents condensation from making them soggy
  • These freeze exceptionally well if you wrap them individually before freezing
03 -
  • Use a cookie scoop for perfectly equal portions and less mess filling the muffin cups
  • Let the vegetables cool slightly before mixing with eggs so they do not start cooking prematurely

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