Egg Muffins with Spinach and Feta Recipe
Delicious and nutritious egg muffins filled with fresh spinach, tangy feta cheese, and colorful vegetables, perfect for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 egg muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Egg Mixture
- 6 large eggs
- ¼ cup milk (optional for fluffier muffins)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Vegetables and Cheese
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
- ½ cup crumbled feta cheese
Meat (Optional)
- ¼ cup cooked and crumbled bacon or sausage
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners to prevent sticking and ensure easy cleanup.
- Prep the Ingredients: Finely chop the fresh spinach if using fresh, or thaw and drain frozen spinach. Crumble the feta cheese if not pre-crumbled. Dice the bell peppers, cherry tomatoes, onions, and prepare the cooked bacon or sausage.
- Mix the Eggs: In a large mixing bowl, whisk together the eggs until smooth. Add the milk if using, then season with salt and black pepper, mixing well to combine.
- Combine Ingredients: Stir the chopped spinach, crumbled feta cheese, diced vegetables, and cooked bacon or sausage into the egg mixture until evenly distributed.
- Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion as they cook.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the egg muffins are fully set, slightly golden on top, and a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool for a few minutes in the tin before carefully removing them. Serve warm or at room temperature for a perfect grab-and-go meal.
Notes
- Using milk in the egg mixture adds fluffiness but is optional.
- You can substitute feta with other cheeses like cheddar or goat cheese.
- For a vegetarian version, omit bacon or sausage.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for about 30 seconds before serving.
Keywords: egg muffins, spinach, feta cheese, breakfast recipe, baked egg cups, healthy breakfast, easy morning meal
