Egg Muffins With Spinach And Feta (Printer-friendly)
Fluffy baked egg muffins loaded with spinach and feta cheese. Ideal for meal prep and busy mornings.
# What You’ll Need:
→ 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 or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and 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 (and shredded cheese, if using).
05 - Divide the mixture evenly among the prepared muffin cups.
06 - Bake for 18-20 minutes or until set and lightly golden.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- You can grab two on your way out the door and feel satisfied until lunch
- The feta adds just the right salty kick without needing much extra seasoning
- They reheat beautifully so batch cooking actually works
02 -
- Overfilling the cups causes spillage and uneven baking, so stick to three-quarters full
- Letting them cool completely before storing prevents condensation from making them soggy
03 -
- Squeeze excess water from the spinach after wilting to prevent soggy muffins
- Use a cookie scoop for mess-free, evenly portioned batter