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- 6 large eggs - 1 cup fresh spinach, roughly chopped - 1/2 cup feta cheese, crumbled - 1/4 cup milk (or any non-dairy alternative) - 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, for a spicy kick) - 1 tablespoon olive oil (for greasing the muffin pan) Each muffin is packed with nutrients. Here’s what you get per serving: - Calories: 150 - Protein: 9g - Fat: 10g - Carbohydrates: 3g - Fiber: 1g - Sugar: 1g This recipe makes six muffins, so it's great for sharing! You can switch some ingredients for taste or dietary needs: - Eggs: Try egg whites for fewer calories. - Feta Cheese: Use goat cheese or cottage cheese if you prefer. - Spinach: Kale or Swiss chard can be good swaps. - Milk: Almond milk or oat milk works well for dairy-free options. - Cherry Tomatoes: Bell peppers or zucchini also add a nice touch. Feel free to mix and match based on what you have. Enjoy your cooking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step gets your oven hot and ready for baking. A hot oven helps the muffins rise well. Next, take your muffin tin and grease it with olive oil. You can also use silicone muffin cups. These options help keep the muffins from sticking and make them easy to remove later. In a large bowl, whisk together six large eggs and a quarter cup of milk. Whisk until the mixture is smooth and a bit frothy. This step mixes air into the eggs, making your muffins fluffier. Now, add in the fun stuff: a cup of chopped spinach, half a cup of crumbled feta cheese, and a quarter cup of halved cherry tomatoes. Sprinkle in a quarter teaspoon each of garlic powder, black pepper, and half a teaspoon of salt. If you like a bit of heat, add a quarter teaspoon of red pepper flakes. Mix gently until all the ingredients blend well. Carefully pour the egg mixture into the greased muffin cups. Fill each cup about three-quarters full. This allows the muffins to rise without spilling over. Place the muffin tin into the preheated oven. Bake for about 20-25 minutes. The muffins should look golden and set in the center. After baking, take the muffin tin out of the oven. Let the muffins cool for about five minutes. Use a fork or spatula to lift each muffin out gently. Be careful not to break them. Enjoy your tasty Spinach Feta Egg Muffins! To get those muffins fluffy, whisk the eggs and milk well. This creates air in the mixture. Air helps the muffins rise nicely while baking. Make sure not to overmix once you add spinach, feta, and other ingredients. Gentle folding keeps the air bubbles intact. Here are some tools you should have: - Muffin tin (standard size) - Whisk for mixing - Measuring cups and spoons - Mixing bowl - Fork or spatula for lifting muffins - Oven mitts for safety These tools make the process smooth and easy. Serve these muffins warm for the best taste. You can top them with extra feta cheese and cherry tomato halves. For a complete meal, pair them with fruit or yogurt. These muffins are also great for meal prep. Store them in your fridge for easy, quick breakfasts during the week. Enjoy your delicious creation! Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality feta cheese will enhance the flavor and texture of your egg muffins. Look for vibrant greens and creamy feta for the best results. Customize Your Veggies: Feel free to swap in your favorite vegetables. Bell peppers, onions, or zucchini can add more flavor and nutrition to your muffins. Perfect Storage: To maintain freshness, store the muffins in an airtight container in the refrigerator. They can last up to a week and are perfect for a quick breakfast. Freezing for Later: These egg muffins freeze well! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. {{image_4}} You can change up the veggies in your muffins. Try adding bell peppers, mushrooms, or zucchini. Each adds a new flavor and texture. For example, bell peppers bring a sweet crunch. Zucchini adds moisture, keeping muffins tender. Just chop your choice and mix them in with the spinach. Want more protein? Add diced ham or turkey. This makes your muffins heartier and more filling. Use about 1/2 cup of diced meat. Cooked turkey or ham works best. Just toss it in with the other ingredients. This simple step boosts flavor and nutrition. If you want to go dairy-free or vegan, swap the eggs and milk. Use flaxseed meal and water as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For milk, almond or oat milk can work well. Substitute the feta with vegan cheese or nutritional yeast for a cheesy flavor. This way, everyone can enjoy these muffins! To keep your spinach feta egg muffins fresh, place them in an airtight container. Store them in the fridge. They will stay good for about four days. Make sure to let them cool completely before sealing. This prevents moisture from making them soggy. When you want to enjoy your muffins again, reheating is easy. You can use the microwave or the oven. For the microwave, heat for about 30 seconds. Check if they are warm. If not, heat for another 10 seconds. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This keeps them fluffy and warm. You can freeze these muffins for longer storage. First, let them cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned before, and enjoy! Spinach Feta Egg Muffins last for about five days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Yes, you can make these muffins ahead of time. Prepare them and store in the fridge. They are perfect for quick breakfasts or snacks! You can serve these muffins with fresh fruit or a light salad. A side of yogurt also pairs well. This adds more flavor and balance to your meal. Yes, you can use other cheeses like goat cheese or cheddar. Keep in mind that flavors will change a bit. Experiment with what you like best! You learned how to make delicious Spinach Feta Egg Muffins. We covered ingredients, cooking steps, and variations for every taste. Tips for fluffiness and storage made it easier to enjoy them longer. You can experiment with protein and dairy-free options too. These muffins are a tasty and simple breakfast choice. Now go ahead—try these recipes and make your mornings better!

Spinach Feta Egg Muffins

Delicious and nutritious egg muffins filled with spinach and feta cheese, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup milk (or any non-dairy alternative)
  • 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)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) to ensure it is ready for baking.
  • Prepare your muffin tin: grease it thoroughly with olive oil or opt for silicone muffin cups for easy removal after baking.
  • In a large mixing bowl, whisk together the eggs and milk vigorously until the mixture is uniform and frothy.
  • Add the chopped spinach, crumbled feta cheese, halved cherry tomatoes, garlic powder, black pepper, salt, and optional red pepper flakes to the egg mixture. Stir gently until all ingredients are well incorporated.
  • Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
  • Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes until set in the center and lightly golden on top.
  • Once baked, remove the tin from the oven and allow the muffins to cool for about 5 minutes before gently lifting each muffin out.

Notes

Serve warm, topped with extra feta and cherry tomatoes. Store in an airtight container in the refrigerator for meal prep.
Keyword breakfast, eggs, feta, muffins, spinach