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Easy Spinach and Feta Egg Muffins

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Easy spinach and feta egg muffins are fluffy, protein-packed breakfast bites made with eggs, fresh spinach, and tangy feta cheese. They are quick to prepare, perfect for meal prep, and ideal for busy mornings.

Ingredients

  • 6 large eggs
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup milk (optional)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil or cooking spray

Instructions

  1. Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin with olive oil or cooking spray.
  2. Heat olive oil in a pan and sauté onion and garlic until soft and fragrant.
  3. Add chopped spinach and cook until wilted, then remove excess moisture if needed.
  4. In a bowl, whisk eggs with salt, pepper, and milk if using.
  5. Stir in the cooked vegetables and crumbled feta until evenly combined.
  6. Pour the mixture into muffin cups, filling each about three-quarters full.
  7. Bake for 18–22 minutes until the muffins are set and lightly golden on top.
  8. Allow to cool slightly before removing from the tin and serving.

Notes

  • Cook and drain spinach well to avoid watery muffins.
  • Use silicone muffin cups or well-greased tins to prevent sticking.
  • Customize with vegetables like bell peppers or tomatoes.
  • Swap feta with cheddar or mozzarella for a milder flavor.
  • Store in the fridge for up to 4 days or freeze for longer storage.

Nutrition

Find it online: https://cookedbymaya.com/easy-spinach-and-feta-egg-muffins/