Spinach and Feta Egg Muffins are the perfect make-ahead breakfast or snack for busy days. Packed with protein, veggies, and tangy feta, they’re deliciously satisfying and super easy to prepare. These egg muffins are also keto-friendly, gluten-free, and customizable to suit your taste buds.
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Ingredient Tips & Equipment Information
Ingredient Tips
- Fresh Spinach: Opt for fresh baby spinach leaves for the best flavor. You can also use frozen spinach, but be sure to thaw and squeeze out excess water.
- Feta Cheese: Use high-quality feta cheese for a creamy, tangy flavor. Crumbled or block feta both work well.
- Eggs: Large, fresh eggs are ideal for this recipe.
- Seasonings: Add a pinch of nutmeg to enhance the spinach and feta flavors, or sprinkle in chili flakes for a spicy kick.
Equipment
- 12-Cup Muffin Tin: Non-stick or silicone muffin tins work best to prevent sticking.
- Mixing Bowls: Use medium-sized bowls for easy ingredient preparation.
- Measuring Cups and Spoons: Accurate measurements ensure perfect muffins every time.
How to Make Spinach and Feta Egg Muffins
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Sauté spinach in a skillet over medium heat until wilted. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, milk (optional), salt, and pepper.
- Add the sautéed spinach and crumbled feta cheese to the egg mixture. Stir to combine.
- Divide the mixture evenly among the muffin tin cups.
- Bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
- Let cool for 5 minutes before removing from the tin. Serve warm or store for later.
FAQ
1. Can I use a different type of cheese? Absolutely! Goat cheese, cheddar, or mozzarella are excellent substitutes for feta.
2. Can I make this dairy-free? Yes, simply omit the feta cheese or use a dairy-free alternative.
3. How long will these last? Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
4. Can I add other vegetables? Definitely! Chopped bell peppers, onions, or mushrooms are great additions.
5. How do I reheat them? Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for about 10 minutes.
More Tips for Making Spinach and Feta Egg Muffins
- Decoration: Garnish with fresh parsley or a sprinkle of paprika for added flair.
- Variations: Swap spinach for kale or arugula, or add cooked bacon or sausage for extra protein.
- Food Pairings: Pair with a side of avocado toast or a fresh fruit salad for a complete breakfast.
- Shortcuts: Use pre-washed spinach and pre-crumbled feta to save prep time.
- Creative Swaps: Try using egg whites instead of whole eggs for a lighter version.
Troubleshooting
Egg Muffins Stick to the Pan: Ensure your muffin tin is well-greased or use silicone liners to prevent sticking.
Egg Muffins Deflate: Slight deflation is normal, but to minimize it, avoid overmixing the eggs and bake until just set.
Watery Muffins: If using frozen spinach, squeeze out all excess water before adding it to the mixture.
Recommended Equipment & Ingredients
- Muffin Tin: Non-Stick 12-Cup Muffin Pan
- Silicone Liners: Reusable Silicone Muffin Cups
- Feta Cheese: Greek Feta Cheese
- Fresh Spinach: Organic Baby Spinach
More Breakfast Recipes
Spinach and Feta Egg Muffins
Ingredients
- 6 large eggs
- 1 cup fresh spinach sautéed and chopped
- ½ cup crumbled feta cheese
- ¼ cup milk optional
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Sauté spinach in a skillet until wilted. Let cool slightly.
- In a mixing bowl, whisk eggs, milk, salt, and pepper.
- Stir in spinach and feta cheese.
- Divide mixture evenly into muffin cups.
- Bake for 18-22 minutes, until set.
- Cool slightly before serving or storing.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven before serving.
- Freeze for up to 2 months and thaw overnight in the fridge before reheating.
