Here’s a healthy, protein-packed Spinach & Feta Egg Muffin recipe—perfect for breakfast, meal prep, or a grab-and-go snack. 🥚🧀🥬
Spinach & Feta Egg Muffins (Makes 12 muffins)
Ingredients
- 6 large eggs
- ¼ cup milk (any kind)
- 1 cup fresh spinach, chopped (or thawed frozen spinach, drained)
- ½ cup crumbled feta cheese
- ¼ cup diced red bell pepper or onion (optional)
- Salt & pepper to taste
- ½ tsp garlic powder or dried oregano (optional)
- Non-stick cooking spray or silicone muffin liners
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin with cooking spray or line with silicone liners.
2. Make egg mixture
- In a bowl, whisk eggs and milk until combined.
- Stir in spinach, feta, optional veggies, salt, pepper, and seasonings.
3. Fill muffin tin
- Pour mixture evenly into 12 muffin cups (~¾ full).
4. Bake
- Bake 18–22 minutes, until eggs are set and slightly golden on top.
- Optional: Let cool 5 minutes before removing from tin.
5. Serve
- Enjoy warm, or store in airtight container in fridge for up to 4 days.
- Reheat in microwave 20–30 seconds per muffin.
Tips
- Add-ins: Cooked bacon, sausage, or sun-dried tomatoes.
- Cheese swap: Swiss, cheddar, or goat cheese works well.
- Vegetable boost: Add mushrooms, zucchini, or kale.
- Make-ahead: Perfect for freezing—freeze baked muffins in a single layer, then transfer to a freezer bag. Reheat in microwave.
Variations
- Mediterranean-style: Add olives, cherry tomatoes, and oregano.
- Low-carb: Perfect as-is—skip the milk if you want ultra-low carb.
- Spicy: Add a pinch of red pepper flakes or diced jalapeño.
If you want, I can give a cheesy spinach & feta version with a crispy top that mimics a mini quiche.
Do you want me to do that?
