Egg Muffins with Spinach and Feta (Printable View)
Protein-packed muffins with fresh spinach, creamy feta, and vegetables. Perfect breakfast or snack.
# What You’ll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/4 cup milk (dairy or unsweetened non-dairy)
03 - 1/3 cup crumbled feta cheese
→ Vegetables
04 - 1 cup baby spinach, roughly chopped
05 - 1/4 cup red bell pepper, finely diced
06 - 2 tablespoons green onion, sliced
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - 1/4 teaspoon dried oregano (optional)
→ Oils
10 - 1 teaspoon olive oil (for greasing muffin tin)
# Cooking Steps:
01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with olive oil or nonstick spray.
02 - In a mixing bowl, whisk together eggs and milk until well combined. Season with salt, pepper, and oregano if using.
03 - Stir in chopped spinach, bell pepper, green onion, and crumbled feta.
04 - Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
05 - Bake for 18–20 minutes, or until muffins are puffed and the centers are just set.
06 - Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- You can grab two on hectic mornings and feel properly fed until lunch
- They reheat beautifully so Sundays work lasts all week long
02 -
- Overfilling the cups makes them spill over and stick to everything
- These deflate slightly as they cool but that is completely normal
03 -
- Let the vegetables drain after chopping to prevent soggy muffins
- Room temperature eggs whisk up lighter than cold ones