Egg Muffins With Spinach Feta (Printable)
Fluffy baked egg cups with wilted spinach, savory feta, and aromatic onions. A protein-packed handheld breakfast or snack.
# What's Needed:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 100 g feta cheese, crumbled
04 - 50 g shredded cheese (optional, cheddar or mozzarella)
→ Vegetables
05 - 100 g 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)
# How to Make It:
01 - Preheat your oven to 350°F. Grease a 12-cup muffin tin thoroughly or line with paper liners for easy removal.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened and translucent. Stir in minced garlic and chopped spinach; cook until spinach is completely wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
03 - In a large mixing bowl, crack the eggs and whisk until well blended. Add milk, salt, black pepper, and nutmeg (if using). Whisk thoroughly to combine all seasonings.
04 - Fold the cooled spinach mixture into the egg base. Add crumbled feta cheese and shredded cheese if desired. Mix gently until evenly distributed throughout the mixture.
05 - Divide the egg and vegetable mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full. Use a spoon or small measuring cup for consistent portions.
06 - Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when they are set in the center and lightly golden on top. A knife inserted in the center should come out clean.
07 - Allow the muffins to cool in the tin for 5 minutes before removing. Run a knife around the edges if needed to loosen. Serve warm or at room temperature.
# Tips for Success:
01 -
- Theyre basically portable omelets that you can make ahead and grab all week
- The feta adds this creamy tang that makes spinach actually exciting
02 -
- Overfilling the cups makes them puff up dramatically and then collapse into sad, dense muffins
- Letting the vegetables cool before mixing prevents the eggs from cooking prematurely
03 -
- Use a cookie scoop for perfectly portioned batter every time
- Spinach retains water—squeeze it gently after wilting if your mixture looks too wet