Description

These Spinach & Feta Egg Muffins are a delicious and nutritious breakfast option that’s quick to make and perfect for meal prep. Packed with fresh spinach, tangy feta cheese, and wholesome eggs, these muffins are baked to perfection, making them a convenient grab-and-go meal for busy mornings. Optional add-ins like bell peppers, tomatoes, and cooked bacon or sausage add extra flavor and texture to customize your muffins.

Ingredients

Scale

Egg Muffins:

8 large eggs
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
¼ cup milk (dairy or non-dairy)
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper, to taste
Olive oil spray (for greasing the muffin tin)

Optional Add-ins:

¼ cup diced bell peppers
¼ cup diced onion
¼ cup diced tomatoes
¼ cup cooked and crumbled bacon or sausage (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil spray or line it with silicone muffin liners to prevent sticking.
Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
Add Spinach and Feta: Stir in the chopped fresh spinach and crumbled feta cheese. If you choose to use any optional add-ins like diced bell peppers, onion, tomatoes, or cooked bacon/sausage, fold them gently into the egg mixture at this stage.
Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow the muffins to rise while baking.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins should be set in the center and slightly golden on top. To check doneness, insert a toothpick into the center of a muffin; it should come out clean.
Cool and Serve: Allow the muffins to cool for a few minutes in the tin before removing. They can be served warm or cooled completely before storing.
Store Leftovers: Store any leftover egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or oven before serving for best taste.

Notes

You can customize these muffins by adding different vegetables or meats according to your preference.
Use non-dairy milk to make this recipe dairy-free, though it will change the flavor slightly.
These muffins freeze well; store in freezer-safe containers for up to 1 month and thaw before reheating.
For a fluffier texture, separate the egg whites and yolks, whip the whites until stiff peaks form, and fold them back into the yolks before adding other ingredients.
Ensure muffins are fully cooked to avoid any risk with eggs.