Spinach Feta Egg Muffins

$- 6 large eggs - 1 cup fresh spinach, chopped - 1/2 cup feta cheese, crumbled - 1/4 cup milk (or non-dairy milk) - 1/4 cup cherry tomatoes, halved - 1/4 teaspoon garlic powder - 1/4 teaspoon black pepper - 1/2 teaspoon salt - 1/4 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil (for greasing the muffin pan) When I make these Spinach Feta Egg Muffins, I love using fresh, high-quality ingredients. The eggs provide protein, while spinach adds vitamins. Feta cheese gives a salty kick. Cherry tomatoes add color and flavor. Garlic powder, black pepper, and red pepper flakes add a nice spice. You can switch milk for any non-dairy option. Almond or oat milk works well. If you’re not a fan of feta, try goat cheese or cottage cheese. Both will add a creamy texture. Each muffin has about 100 calories. You get a good mix of protein, fats, and carbs. Spinach offers iron and vitamin A. Feta cheese adds calcium and protein. These muffins are not just tasty; they are healthy too! {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This ensures even cooking. 2. Next, grease a muffin tin with olive oil. You can also use silicone cups for easy removal. 3. In a large mixing bowl, whisk together 6 eggs and 1/4 cup of milk. Mix until smooth. 4. Now, stir in 1 cup of chopped spinach, 1/2 cup of crumbled feta, and 1/4 cup of halved cherry tomatoes. 5. Add 1/4 teaspoon of garlic powder, 1/4 teaspoon of black pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of red pepper flakes if you want a kick. 1. Pour the egg mixture into the muffin tin. Fill each cup about 3/4 full to allow for rising. 2. Place the tin in your preheated oven. Bake for 20-25 minutes. The muffins should be set and golden on top. 1. Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. 2. Use a fork or spatula to gently lift the muffins out of the tin. Enjoy them warm! To make your muffins fluffy, use fresh eggs. Whisk them well with milk until smooth. Avoid overcooking by checking muffins at 20 minutes. They should be set and slightly golden. If you want more flavor, adjust seasoning as you like. Try adding herbs or more salt. Just remember, balance is key! Serve your muffins warm for the best taste. Stack them on a plate or use a muffin stand for a nice look. For added flair, garnish with crumbled feta or extra cherry tomato halves. A sprinkle of fresh herbs can also brighten the dish. Store your muffins in an airtight container in the fridge. They will last for about four days. For reheating, place them in the microwave for about 30 seconds. If you want a crispy top, pop them in the oven for a few minutes. This keeps them tasting fresh! Pro Tips Use Fresh Spinach: Fresh spinach will give your muffins a vibrant color and flavor. If using frozen spinach, make sure to thaw and drain it well to avoid excess moisture. Customize Your Cheese: While feta adds a nice tang, feel free to experiment with other cheeses like goat cheese or cheddar for a different flavor profile. Storage Tips: These muffins can be stored in an airtight container in the fridge for up to a week. They also freeze well, making them perfect for meal prep. Perfect Baking Time: Keep an eye on the muffins during the last few minutes of baking. They are done when they are puffed up and a toothpick inserted comes out clean. {{image_2}} You can change up the flavor in your Spinach Feta Egg Muffins easily. Try adding bell peppers or onions for extra crunch. Fresh herbs, like basil or parsley, will also boost taste. If you want a new cheese, consider goat cheese or cheddar. Each choice adds a unique twist to your muffins. You can also switch up the vegetables. Zucchini, mushrooms, or even kale work well. This way, you keep your meals fun and fresh. If you need gluten-free muffins, use gluten-free flour instead of regular flour. For a dairy-free option, swap feta with a non-dairy cheese. You can also use almond milk or oat milk for a dairy-free upgrade. For those looking for high-protein options, add cooked quinoa or chickpeas to the mix. If you want low-carb muffins, consider using more spinach or cauliflower. These changes make the muffins fit your dietary needs without losing flavor. You can also bring seasonal veggies into your muffins. In spring, add asparagus or peas for a fresh taste. In fall, try sweet potatoes or butternut squash. These vegetables not only taste great but also add color. For holidays, you might mix in some pumpkin or cranberries. These ingredients can make your muffins festive and fun. Each season brings a chance to create new flavors. Enjoy exploring your options! To keep your Spinach Feta Egg Muffins fresh, use an airtight container. Glass or plastic containers work well. Store them in the fridge. They last about 4 to 5 days. Freezing muffins is easy for long-term storage. Place them in a single layer on a baking sheet. Once frozen, move them to a freezer bag. This helps save space. To thaw, leave them in the fridge overnight. You can also microwave them for a quick snack. Look for signs of spoilage like a strange smell or mold. Muffins should feel firm, not wet. To maintain taste, keep them sealed and cool. Reheat only what you plan to eat to keep the rest fresh. How long do Spinach Feta Egg Muffins last in the fridge? These muffins last about 4 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Can I make these muffins ahead of time? Yes! You can prepare these muffins in advance. They are great for breakfast or snacks. Just reheat them before serving for the best taste. Why did my muffins sink in the middle? Muffins sink if they are undercooked or if there is too much liquid. Make sure to bake them until they are set and lightly golden. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Make sure to thaw and drain it well before adding. This prevents extra moisture in your muffins. What to serve with Spinach Feta Egg Muffins? These muffins pair well with a light salad or fruit. A dollop of yogurt also adds a nice touch. Are these muffins suitable for meal prep? Absolutely! These muffins are perfect for meal prep. They are easy to store and reheat, making them a convenient choice for busy days. In this blog post, we explored the tasty world of Spinach Feta Egg Muffins. We covered essential ingredients, useful substitutions, and nutrition facts. I provided easy preparation steps and baking tips to help you succeed. You learned about fun variations and how to store these muffins for later. These muffins are not just delicious but also versatile and easy to make. Give them a try for a nutritious breakfast or snack. Enjoy experimenting with flavors and make them your own!$

Delicious and healthy egg muffins packed with spinach and feta cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

6 large eggs
1 cup fresh spinach, chopped
0.5 cup feta cheese, crumbled
0.25 cup milk (or non-dairy milk)
0.25 cup cherry tomatoes, halved
0.25 teaspoon garlic powder
0.25 teaspoon black pepper
0.5 teaspoon salt
0.25 teaspoon red pepper flakes (optional)
1 tablespoon olive oil (for greasing the muffin pan)

Instructions

Preheat your oven to 350°F (175°C).
Grease a muffin tin with olive oil or line it with silicone muffin cups for easy release.
In a large mixing bowl, whisk together the eggs and milk until well combined.
Stir in the chopped spinach, crumbled feta cheese, halved cherry tomatoes, garlic powder, black pepper, salt, and red pepper flakes (if using).
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
Remove from the oven and let the muffins cool in the tin for about 5 minutes before gently lifting them out with a fork or spatula.

Notes

Serve warm, garnished with additional feta and cherry tomato halves. Can be stored in an airtight container in the fridge for meal prep.

Keyword breakfast, eggs, feta, muffins, spinach