Egg Muffins with Spinach and Feta
These comforting and nutritious egg muffins feature a delightful blend of spinach and creamy feta, perfect for busy mornings or as a tasty snack.
Ingredients
Main Ingredients
- 10 large large eggs room temperature so they blend smoothly.
- 1 cup fresh spinach, chopped wilted slightly for a tender texture.
- 3/4 cup feta cheese, crumbled salty and creamy, it’s the star.
- 1/4 cup milk or milk alternative helps the eggs stay tender.
- 1/2 cup red bell pepper, finely diced adds sweetness and color.
- 2 pieces green onions, thinly sliced for a mild oniony lift.
- 1/2 teaspoon kosher salt adjust to taste.
- 1/4 teaspoon freshly ground black pepper adjust to taste.
- 1/4 teaspoon red pepper flakes optional, for a little heat.
- 1 tablespoon olive oil for sautéing the spinach and peppers.
- 1/4 cup nutritional yeast adds cheesy flavor without dairy, great for a vegan twist.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with silicone liners.
- Heat olive oil in a skillet over medium heat. Add diced red pepper and sauté 2–3 minutes until softened. Add chopped spinach and cook until wilted and bright green; let cool slightly.
- In a large bowl, whisk the eggs and milk until combined and a little frothy. Stir in salt, pepper, and red pepper flakes.
- Fold in the cooled spinach and pepper mixture, green onions, and most of the feta, reserving a little to sprinkle on top.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle remaining feta on top.
Baking
- Bake for 18–22 minutes, or until the edges are set and a toothpick comes out clean. Let them cool 5 minutes in the tin before transferring.
Notes
Make ahead by freezing muffins individually. They can be reheated easily. For variations, use mushrooms, cooked quinoa, or plant-based cheese.