Spinach and Feta Egg Muffins

These Spinach and Feta Egg Muffins are a versatile, nutritious option perfect for busy mornings or a light lunch, combining fluffy eggs with fresh spinach and creamy feta.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Egg Mixture

6 large large eggs Base ingredient providing structure and protein.
1 cup fresh spinach, chopped Adds color and nutrition.
1/2 cup feta cheese, crumbled Provides a salty, creamy element.
1/4 cup milk Adds moisture to the muffins.
Salt and pepper to taste Essential for seasoning.

Optional Ingredients

diced tomatoes, bell peppers, or onions Suggestions for customization.

Method

Preparation

Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly.
In a mixing bowl, whisk together the eggs and milk until well combined.
Incorporate the chopped spinach, crumbled feta cheese, and any additional vegetables you wish to use.
Season the mixture with salt and pepper to taste.
Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full.

Baking

Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
Allow the muffins to cool slightly before removing them from the tin.

Notes

Enjoy these muffins warm, or store leftovers in an airtight container for up to five days. They also freeze well when wrapped individually.