Egg Muffins With Spinach And Feta (Printable Version)

Fluffy baked egg muffins with fresh spinach and tangy feta cheese. Quick 30-minute breakfast or portable snack.

# What You'll Need:

→ Eggs & Dairy

01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 100 g feta cheese, crumbled (approximately 1 cup)
04 - 50 g shredded cheese (optional, cheddar or mozzarella, approximately 1/2 cup)

→ Vegetables

05 - 100 g fresh spinach, chopped (approximately 3 cups packed)
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tbsp olive oil

→ Spices & Seasoning

09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin thoroughly or line with paper liners for easy removal.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook 2-3 minutes until softened. Add minced garlic and chopped spinach; cook until spinach wilts completely, about 2 minutes. Remove from heat.
03 - Crack eggs into a large mixing bowl. Add milk, salt, pepper, and nutmeg if using. Whisk vigorously until fully combined and slightly frothy.
04 - Add the cooked spinach mixture to the egg bowl. Fold in crumbled feta cheese and shredded cheese if using. Mix gently to distribute evenly without deflating the eggs.
05 - Divide the egg and vegetable mixture evenly among the 12 prepared muffin cups. Fill each cup about three-quarters full, leaving room for rising during baking.
06 - Bake at 350°F for 18-20 minutes until the muffins are set throughout and lightly golden on top. A toothpick inserted in the center should come out clean.
07 - Let muffins cool in the tin for 5 minutes before removing. Run a thin knife around the edges if needed. Serve warm or at room temperature.

# Expert Insights:

01 -
  • You can grab two on your way out the door and actually feel good about what you're eating
  • The feta adds these salty little pockets that make every bite interesting
02 -
  • Let the vegetable mixture cool before adding it to the eggs, or you'll end up with scrambled egg bits instead of smooth muffins
  • These deflate as they cool, which is completely normal, so don't worry if they look puffed in the oven
03 -
  • Use a cookie scoop to portion the batter evenly without making a mess
  • Let them cool completely before storing, or condensation makes them soggy

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