Skip to content
These Quick Egg Muffins with Spinach and Feta are a fantastic, protein-packed breakfast or snack that’s easy to make and perfect for meal prep. They’re flavorful, healthy, and ready in no time! Here’s the recipe:
Quick Egg Muffins with Spinach and Feta
Ingredients (makes 6-8 muffins):
- 6 large eggs
- ¼ cup milk (or dairy-free alternative like almond milk)
- 1 cup fresh spinach, chopped
- ⅓ cup crumbled feta cheese
- ¼ cup cherry tomatoes, diced (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano (optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with silicone or parchment muffin liners.
- Prepare the egg mixture:
- In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano (if using) until well combined.
- Add the fillings:
- Stir in the chopped spinach, crumbled feta, and diced cherry tomatoes (if using).
- Fill the muffin tin:
- Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full.
- Bake:
- Bake for 15-18 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and serve:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack.
- Serve warm or store for later!
Tips:
- Meal prep: These muffins can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the microwave or oven.
- Customize: Add other veggies like bell peppers, onions, or zucchini, or swap feta for cheddar or goat cheese.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a kick.
These Quick Egg Muffins with Spinach and Feta are a delicious, portable, and nutritious option for busy mornings. Enjoy! 🥚🧀✨
