Egg Muffins With Spinach And Feta (Printer-friendly)
Fluffy baked egg cups with wilted spinach, savory feta, and aromatic onions. An easy protein-rich breakfast ready in 30 minutes.
# What You'll Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 3.5 oz feta cheese, crumbled
04 - 1.75 oz shredded cheese (optional, cheddar or mozzarella)
→ Vegetables
05 - 3.5 oz fresh spinach, roughly chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tbsp olive oil
→ Spices & Seasoning
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin thoroughly or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and chopped spinach; cook until spinach is completely wilted. Remove from heat.
03 - Crack eggs into a large bowl. Add milk, salt, pepper, and nutmeg. Whisk vigorously until fully combined and slightly frothy.
04 - Add the cooked spinach mixture and crumbled feta cheese to the egg mixture. Fold gently using a spatula until evenly distributed. Add shredded cheese if using.
05 - Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-20 minutes or until the muffins are set and lightly golden on top. A knife inserted into the center should come out clean.
07 - Let the muffins cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- They are the ultimate grab and go breakfast that actually keeps you full until lunch
- The salty feta balances the earthy spinach in a way that makes morning meetings bearable
02 -
- Overfilling the cups causes sticking and messy overflow onto your oven floor
- Letting them cool completely in the tin makes them steam and become soggy
03 -
- Squeeze excess moisture from cooked spinach so the muffins do not become watery
- Cutting them with a thin plastic knife prevents scratching your muffin tin