Get ready to revolutionize your breakfast routine with these Quick & Healthy Egg Muffins with Spinach and Feta! Packed with protein, vibrant greens, and tangy feta, these egg muffins are the perfect on-the-go option for busy mornings. They’re flavorful, satisfying, and will have everyone asking for the recipe.
Forget bland breakfasts or the temptation to skip your morning meal. These egg muffins offer a nutritious, make-ahead solution that doesn’t compromise on taste. With just a handful of wholesome ingredients and a muffin tin, you can prepare a batch of these fluffy, savory delights in minutes. Perfect for meal prep or a family-friendly breakfast, they’re as convenient as they are delicious.
Kitchen Equipment Needed
- Muffin tin
- Mixing bowl
- Whisk
- Nonstick spray or silicone muffin liners
Ingredients Overview
- Eggs: The base of the muffins, providing protein and fluffiness.
- Spinach: Adds a boost of vitamins and a pop of green to the muffins.
- Feta cheese: Brings a creamy, tangy flavor that pairs beautifully with the eggs and spinach.
- Seasonings: Simple spices enhance the overall flavor of the muffins.
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red bell pepper (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat the oven
Preheat your oven to 375°F (190°C). Spray a muffin tin with nonstick spray or use silicone muffin liners to prevent sticking. - Mix the ingredients
In a large mixing bowl, whisk together the eggs, garlic powder, salt, and black pepper. Stir in the chopped spinach, crumbled feta cheese, and diced red bell pepper if using. - Fill the muffin tin
Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. - Bake the muffins
Bake in the preheated oven for 18–20 minutes, or until the eggs are fully set and slightly golden on top. - Cool and serve
Let the muffins cool in the tin for 5 minutes before removing them. Serve warm or store for later.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Nutrition (per muffin, ~12 servings)
- Calories: ~70
- Fat: ~4g
- Carbohydrates: ~1g
- Protein: ~6g
Expert Tips
- Chop finely: Finely chop the spinach to distribute it evenly throughout the muffins.
- Customize the mix-ins: Add other veggies like mushrooms, zucchini, or onions for extra flavor and nutrients.
- Make ahead: These muffins are perfect for meal prep—just reheat them in the microwave for a quick breakfast.
FAQs
Can I make these muffins dairy-free?
Yes, simply omit the feta cheese or use a dairy-free cheese alternative.
How do I store egg muffins?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Can I use egg whites instead of whole eggs?
Yes, substitute the 8 eggs with 2 cups of liquid egg whites for a lower-fat option.
Storing & Reheating
- Storing: Keep in an airtight container in the refrigerator for up to 5 days.
- Reheating: Microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 5 minutes.
Substitutions & Variations
- Herb-infused: Add fresh chopped herbs like parsley, dill, or chives for an extra flavor boost.
- Spicy kick: Add a pinch of red pepper flakes or diced jalapeños for heat.
- Cheese swap: Replace feta with shredded cheddar or goat cheese for a different flavor profile.
Quick & Healthy Egg Muffins with Spinach and Feta
Equipment
- - Muffin tin
- - Mixing bowl
- Whisk
- - Nonstick spray or silicone muffin liners
Ingredients
- - 8 large eggs
- - 1 cup fresh spinach chopped
- - 1/2 cup crumbled feta cheese
- - 1/4 cup diced red bell pepper optional
- - 1/2 teaspoon garlic powder
- - 1/4 teaspoon salt
- - 1/4 teaspoon black pepper
Instructions
- **Preheat the oven**
- Preheat your oven to 375°F (190°C). Spray a muffin tin with nonstick spray or use silicone muffin liners to prevent sticking.
- **Mix the ingredients**
- In a large mixing bowl, whisk together the eggs, garlic powder, salt, and black pepper. Stir in the chopped spinach, crumbled feta cheese, and diced red bell pepper if using.
- **Fill the muffin tin**
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- **Bake the muffins**
- Bake in the preheated oven for 18–20 minutes, or until the eggs are fully set and slightly golden on top.
- **Cool and serve**
- Let the muffins cool in the tin for 5 minutes before removing them. Serve warm or store for later.
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