Egg Muffins With Spinach And Feta (Printable View)
Fluffy baked egg cups loaded with spinach, feta, and aromatic vegetables for a satisfying start to your day.
# What You 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)
# How To Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook 2-3 minutes until softened. Stir in minced garlic and chopped spinach; cook until spinach is wilted. Remove from heat and set aside.
03 - In a large bowl, whisk eggs with milk, salt, pepper, and nutmeg until well combined.
04 - Fold in the cooked spinach mixture and crumbled feta cheese (and shredded cheese if using).
05 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-20 minutes until the muffins are set and lightly golden on top.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Advice:
01 -
- They come together in minutes and bake while you get ready for the week
- Each muffin is like a tiny portable omelet you can grab on busy mornings
02 -
- Overfilling the muffin cups makes them spill over and stick to the pan
- Letting them cool completely before storing prevents sogginess
03 -
- Squeeze excess water from the spinach after wilting to prevent soggy muffins
- Room temperature eggs blend more smoothly into the mixture