Description
These Spinach & Feta Egg Muffins are a quick and delicious high-protein breakfast or snack option. Packed with fresh spinach, tangy feta cheese, and a hint of garlic and onion powder, these muffins are baked to perfection for a fluffy, savory bite-sized treat. Perfect for meal prepping and customization with optional add-ins like bell peppers, tomatoes, or bacon.
Ingredients
Scale
Egg Muffins:
- 8 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (dairy or non-dairy)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
- Olive oil spray (for greasing the muffin tin)
Optional Add-ins:
- ¼ cup diced bell peppers
- ¼ cup diced onion
- ¼ cup diced tomatoes
- ¼ cup cooked and crumbled bacon or sausage (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil spray or line with silicone muffin liners for easy removal.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
- Add Spinach and Feta: Stir in the chopped fresh spinach and crumbled feta cheese. If you prefer, fold in any optional add-ins like diced bell peppers, onion, tomatoes, or cooked bacon for extra flavor and texture.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for expansion during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
- Cool and Serve: Let the muffins cool for a few minutes in the tin before gently removing. Serve warm or let cool completely for storage.
- Store Leftovers: Store leftover muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving for best taste.
Notes
- You can customize these muffins with any combination of your favorite vegetables or cooked meats.
- Use a silicone muffin liner or spray the muffin tin well to prevent sticking.
- For a dairy-free option, substitute milk with almond or oat milk, and omit feta or use a vegan cheese alternative.
- These muffins freeze well; store in freezer-safe bags and reheat directly from frozen.
- Make sure to not overfill the muffin cups to avoid spillage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
