These Egg Muffins with Spinach and Feta are protein-packed, nutritious, and perfect for breakfast or brunch. Each muffin is filled with creamy feta, fresh spinach, and a perfectly cooked egg in the center, making them portable and delicious.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup diced bell peppers or other veggies (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, whisk together eggs and milk.
- Stir in spinach, feta, optional vegetables, salt, and pepper.
- Pour the mixture evenly into muffin cups, filling about 3/4 full.
- Bake 18-22 minutes until the muffins are set and slightly golden.
- Optional: add an extra egg in the center of each muffin halfway through baking for a yolk-centered look.
- Serve warm or store in the fridge for a quick, grab-and-go breakfast.
Tips for Perfect Egg Muffins
- Use fresh spinach for vibrant color and flavor.
- Do not overbake to keep muffins moist and fluffy.
- Add your favorite herbs like parsley, chives, or dill for extra flavor.
- Customize with diced tomatoes, mushrooms, or zucchini for variety.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Health Benefits
These egg muffins provide high-quality protein from eggs, calcium from feta, and fiber and antioxidants from spinach. They’re low in carbs, packed with nutrients, and great for a healthy breakfast or snack.
Conclusion
These Egg Muffins with Spinach and Feta are easy, versatile, and visually appealing. Perfect for meal prep, brunch, or a nutritious breakfast, they’re sure to delight both adults and kids.