why make this recipe
This recipe makes a quick, healthy breakfast or snack. It uses simple ingredients. You can cook a batch and eat them all week. They are easy to carry and reheat.
introduction
Egg Muffins with Spinach and Feta are simple and tasty. They cook fast and work well for meal prep. For a related baked egg idea, see baked feta eggs with tomatoes and spinach.
how to make Egg Muffins with Spinach and Feta
Follow the steps below to make these egg muffins.
Ingredients :
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell peppers, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- Cooking spray or oil for greasing
Directions :
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
- In a bowl, whisk the eggs together and season with salt and pepper.
- Add the chopped spinach, feta cheese, diced bell peppers, and onion to the egg mixture and stir to combine.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin. Serve warm or store in an airtight container for meal prep.
how to serve Egg Muffins with Spinach and Feta
Serve warm on a plate with a side salad or toast. You can eat them cold or warm them in the microwave for 20-30 seconds. They also work well in a breakfast box for work or school.
how to store Egg Muffins with Spinach and Feta
Let the muffins cool fully. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze them on a tray, then move to a freezer bag for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds.
tips to make Egg Muffins with Spinach and Feta
- Chop vegetables small so they cook evenly.
- Do not overfill the muffin cups to avoid spills.
- Check at 18 minutes if your oven runs hot.
- Use full-fat feta for more flavor.
- Spray the tin well to make removal easy.
variation (if any)
- Add cooked bacon or ham for meat lovers.
- Use cheddar or goat cheese instead of feta.
- Mix in herbs like dill or parsley for extra taste.
- Swap spinach for kale or chard if you like.
FAQs
Q: Can I make these dairy-free?
A: Yes. Use a dairy-free feta or skip the cheese entirely.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding.
Q: How many muffins does this recipe make?
A: It usually fills 6 standard muffin cups, but yield may vary by size.
Q: Can I add other vegetables?
A: Yes. Zucchini, mushrooms, or tomatoes work well if drained.
Q: Are these low-carb?
A: Yes. They are low in carbs and high in protein.
Conclusion
These Egg Muffins with Spinach and Feta are a simple, healthy choice for busy mornings. For more ideas and a similar recipe, check this version of Spinach Egg Muffins with Feta Cheese – Stephanie Kay Nutrition.
Egg Muffins with Spinach and Feta
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled Use full-fat for more flavor.
- 1/2 cup bell peppers, diced Chop small for even cooking.
- 1/4 cup onion, diced Chop small for even cooking.
- Salt and pepper to taste
- Cooking spray or oil for greasing Spray tin well to make removal easy.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
- In a bowl, whisk the eggs together and season with salt and pepper.
- Add the chopped spinach, feta cheese, diced bell peppers, and onion to the egg mixture and stir to combine.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin.