Description
Delicious and nutritious egg muffins packed with fresh spinach and tangy feta cheese. These savory muffins are easy to prepare, perfect for a quick breakfast or snack, and customizable with optional add-ins like bell peppers, tomatoes, onions, or bacon for extra flavor.
Ingredients
Scale
Base Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- ½ cup crumbled feta cheese
- ¼ cup milk (optional, for fluffier muffins)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Optional Add-ins
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
- ¼ cup cooked and crumbled bacon or sausage
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners to ensure easy removal and cleanup.
- Prep the Ingredients: Finely chop the fresh spinach or prepare the thawed frozen spinach by draining any excess liquid. Crumble the feta cheese if it isn’t pre-crumbled.
- Mix the Eggs: In a large mixing bowl, whisk together the eggs until smooth. Add the milk if using, along with salt and black pepper, and whisk again to combine thoroughly.
- Combine Ingredients: Gently fold the spinach, crumbled feta, and any optional add-ins such as diced bell peppers, cherry tomatoes, onions, or cooked bacon into the egg mixture, ensuring even distribution.
- Fill the Muffin Cups: Pour or spoon the egg mixture evenly into the muffin tin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the egg muffins are fully set and lightly golden on top when checked with a toothpick or knife.
- Cool and Enjoy: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Carefully take them out of the tin and serve warm or at room temperature.
Notes
- You can customize these muffins by adding your favorite vegetables or cooked meats to suit your taste preferences.
- If using frozen spinach, be sure to thaw and squeeze out excess water to prevent soggy muffins.
- Using milk is optional but helps create a fluffier texture in the egg muffins.
- These muffins can be stored in the refrigerator for up to 3 days and reheated quickly for a convenient meal.
- To make this recipe vegetarian, omit the bacon or sausage add-ins.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 185 mg
