Why You’ll Love This Recipe
- Perfect for Meal Prep: Prepare a batch in advance to enjoy a quick, reheatable breakfast throughout the week.
- Nutrient-Rich: High in protein, vitamins, and minerals, making them a wholesome start to your day.
- Diet-Friendly: Naturally gluten-free and low in carbohydrates, suitable for various dietary plans.
- Customizable: Easily adapt the recipe with your favorite vegetables, meats, or cheeses to create your ideal flavor combination.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (optional, for added fluffiness)
- Salt and pepper to taste
- Optional add-ins: diced bell peppers, onions, cherry tomatoes, or cooked bacon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners to prevent sticking.
- Prepare Ingredients: Finely chop the spinach and crumble the feta cheese if not pre-crumbled.
- Mix Eggs: In a large bowl, whisk the eggs thoroughly. Add milk (if using), salt, and pepper, and whisk to combine.
- Combine Mixture: Stir in the chopped spinach, crumbled feta, and any optional add-ins until evenly distributed.
- Fill Muffin Tin: Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Enjoy warm, or store for later use.
Servings and Timing
- Servings: This recipe yields approximately 6 muffins.
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: Approximately 30-35 minutes
Variations
- Vegetarian: Incorporate additional vegetables such as diced zucchini, mushrooms, or tomatoes for extra nutrients and flavor.
- Meat Lovers: Add cooked and crumbled sausage, ham, or bacon to increase the protein content and introduce savory elements.
- Cheese Alternatives: Substitute feta with cheddar, goat cheese, or mozzarella to vary the taste profile.
Storage/Reheating
- Refrigeration: Store the cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
- Freezing: Individually wrap each muffin in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
- Reheating: For refrigerated muffins, microwave on high for 30-45 seconds. For frozen muffins, thaw overnight in the refrigerator and then microwave as above, or warm in a preheated oven at 350°F (175°C) for 5-7 minutes.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Ensure it’s fully thawed and excess moisture is squeezed out to prevent the muffins from becoming soggy.
2. How can I prevent the muffins from sticking to the pan?
Grease the muffin tin thoroughly with non-stick cooking spray or use silicone liners, which are effective in preventing sticking.
3. Can I make these muffins dairy-free?
Absolutely. Omit the feta cheese or replace it with a dairy-free cheese alternative, and use a plant-based milk if adding milk.
4. How do I know when the egg muffins are fully cooked?
The muffins are done when they are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
5. Can I add other herbs or spices for additional flavor?
Yes, feel free to add herbs like chives, parsley, or spices such as paprika to enhance the flavor according to your preference.
6. Are these egg muffins suitable for a ketogenic diet?
Yes, these muffins are low in carbohydrates and high in protein and fats, making them suitable for a ketogenic diet.
7. Can I double the recipe to make a larger batch?
Certainly. Simply double the ingredient quantities and use an additional muffin tin to accommodate the extra mixture.
8. What’s the best way to reheat the muffins without drying them out?
Reheat the muffins in the microwave for 30-45 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain their moisture.
9. Can I serve these muffins cold?
Yes, they can be enjoyed cold, making them a convenient option for packed lunches or snacks.
10. How can I incorporate more vegetables into this recipe?
You can add finely chopped vegetables such as bell peppers, onions, or tomatoes. Ensure they are patted dry to reduce
Egg Muffins with Spinach and Feta
- Total Time: 30-35 minutes
- Yield: 6 muffins
- Diet: Gluten Free
Description
Egg Muffins with Spinach and Feta are a nutritious and portable breakfast option, blending the richness of eggs with the freshness of spinach and tanginess of feta cheese. Naturally gluten-free, customizable, and meal prep-friendly, these protein-packed muffins are ideal for busy mornings and fit a variety of dietary plans.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (optional, for added fluffiness)
- Salt and pepper to taste
- Optional add-ins: diced bell peppers, onions, cherry tomatoes, or cooked bacon
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- Finely chop spinach and crumble feta cheese.
- In a large bowl, whisk eggs with milk (if using), salt, and pepper.
- Stir in spinach, feta, and any optional add-ins until evenly mixed.
- Pour the mixture into muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes until set and lightly golden.
- Cool slightly before removing from the tin. Serve warm or store for later use.
Notes
- For a dairy-free version, omit feta cheese or use a dairy-free substitute.
- To prevent sticking, use silicone liners or thoroughly grease the muffin tin.
- Customize by adding your favorite vegetables, meats, or cheeses.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
