Spinach and Feta Egg Muffins for Meal Prep

Name: Spinach and Feta Egg Muffins for Meal Prep
Prep time: 3 min
Cook time: 3 min
Total time: 30 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Optional: diced bell peppers, cherry tomatoes, or herbs for extra flavor

3Prep min

3Cook min

30Total min

12Serves

MediterraneanCuisine

Looking for a quick and healthy breakfast option that packs a flavorful punch? These spinach and feta egg muffins are your answer. They're perfect for busy mornings or meal prep, ensuring you start your day on the right foot with a nutritious boost. These delightful muffins combine the earthy taste of fresh spinach with the tangy creaminess of feta cheese, resulting in a savory bite that's both satisfying and guilt-free. Whether you're a seasoned cook or a kitchen novice, this recipe makes it easy to whip up a batch in no time. Easy and Delicious Spinach and Feta Egg Muffins These egg muffins are fluffy, protein-packed, and loaded with nutritious spinach. Each bite offers a burst of flavor from the feta cheese, making them an ideal choice for a healthy breakfast or snack. They're versatile and can be customized with your favorite vegetables or herbs.

Ingredients

6 large eggs
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Optional: diced bell peppers, cherry tomatoes, or herbs for extra flavor

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
Add Spinach and Feta: Stir in the chopped spinach and crumbled feta cheese to the egg mixture. Mix well to evenly distribute the ingredients.
Fill the Muffin Tin: Pour the egg mixture into each muffin cup, filling them about 3/4 full. If using, add any optional ingredients on top.
Bake: Bake in the preheated oven for 18-20 minutes or until the muffins are set and lightly golden on top.
Cool and Serve: Allow the muffins to cool for a few minutes in the tin before removing them. Enjoy warm or store them in the refrigerator for easy meal prep.

Cook’s tips

Use a silicone muffin tin or line with parchment liners for easy removal.
Let the muffins cool completely before storing to prevent condensation.
Don't overmix the eggs; just combine until uniform.
Add a little extra feta on top for a golden crust.
Add a pinch of red pepper flakes for a subtle heat.

Substitutions

Use egg whites instead of whole eggs for a lighter version.
Substitute feta with goat cheese or ricotta.
Use kale or arugula instead of spinach.
Replace milk with almond milk or water.
Add cooked bacon or sausage for extra protein.

Storage & reheating

Store the egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds or in a toaster oven until warmed through.