Description
These Quick Egg Muffins with Spinach and Feta are a healthy and delicious breakfast option, packed with protein and veggies. Perfectly baked, they are easy to prepare and make great make-ahead meals for busy mornings.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Add-ins
- 1/2 cup spinach, chopped (fresh or frozen)
- 1/4 cup crumbled feta cheese
For Muffin Tin
- 1 tablespoon olive oil (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the egg muffins.
- Prepare Muffin Tin: Lightly grease a muffin tin with olive oil or line with muffin liners to prevent sticking.
- Mix Eggs and Seasonings: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Add Spinach and Feta: Gently fold in the chopped spinach and crumbled feta cheese into the egg mixture.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake the egg muffins for 18-20 minutes, or until they are set and lightly golden on top.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store in the refrigerator for up to 5 days.
Notes
- You can substitute spinach with kale or other leafy greens if desired.
- Feel free to add chopped tomatoes or bell peppers for extra flavor and color.
- These egg muffins can be frozen for up to one month; reheat in the microwave before serving.
- Use dairy-free cheese and milk alternatives to make this recipe vegan-friendly, but note it will no longer be traditional egg muffins.
- Make sure the egg muffins are completely cooled before storing to prevent condensation inside the container.
