introduction
Egg Muffins with Spinach and Feta are small baked egg cups with vegetables and cheese. They cook fast and work well for a quick meal or snack. If you like spinach and feta in other dishes, try the Creamy Gnocchi with Spinach and Feta for a warm pasta option: Creamy Gnocchi with Spinach and Feta.
why make this recipe
Make these muffins when you want a simple, healthy breakfast or a fast meal prep idea. They need few ingredients, use one pan, and taste good warm or cold. They also save time on busy mornings and pair well with many dishes like a quick spicy stir fry bowl for dinner plans: spicy ground beef stir-fry bowl with garlic veggies.
how to make Egg Muffins with Spinach and Feta
Follow easy steps and keep things simple. These muffins bake in one tin and you can change the mix inside as you like. For more baked spinach ideas, you can try a stuffed pasta dish for family meals: spinach and ricotta stuffed shells.
Ingredients :
- 6 eggs
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell peppers, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- Olive oil or cooking spray
Directions :
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin with olive oil or cooking spray.
- In a bowl, whisk the eggs and season with salt and pepper.
- Add the chopped spinach, feta cheese, bell peppers, and onion to the egg mixture and stir to combine.
- Pour the mixture evenly into the muffin tin cups, filling them about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Allow to cool slightly before removing from the tin. Serve warm or store in the fridge for meal prep.
how to serve Egg Muffins with Spinach and Feta
Serve warm from the oven with toast or a small salad. They also work as a grab-and-go breakfast. For a fuller plate, add avocado slices or a side of fresh fruit.
how to store Egg Muffins with Spinach and Feta
Cool the muffins completely. Put them in an airtight container and keep in the fridge for up to 4 days. To freeze, wrap each muffin in plastic or place in a freezer bag for up to 2 months. Reheat in the microwave for 30–60 seconds or in a 350°F oven until warm.
tips to make Egg Muffins with Spinach and Feta
- Beat the eggs well so the muffins are light.
- Drain very wet spinach so the muffins are not soggy.
- Fill cups only 2/3 full so they do not spill.
- Use leftover veggies or meat to change the mix.
- For a sweet finish after a meal, pair with a simple dessert like banana pudding with Biscoff cookies: banana pudding with Biscoff cookies.
variation (if any)
- Swap feta for cheddar or goat cheese.
- Add cooked bacon, ham, or sausage for more protein.
- Use kale or arugula instead of spinach.
- Mix in herbs like dill or chives for fresh flavor.
- Make mini muffins for bite-sized snacks or larger ones for a hearty meal.
FAQs (minimum three FAQ)
Q: Can I use egg whites only?
A: Yes. Use about 1 1/2 cups egg whites for 6 whole eggs. The texture will be lighter.
Q: Can I make these ahead for the week?
A: Yes. Make a batch, cool, and store in the fridge for up to 4 days. Reheat when ready to eat.
Q: Are these gluten-free?
A: Yes. They contain no flour or gluten if your fillings are gluten-free.
Q: How do I reheat from frozen?
A: Thaw in the fridge overnight, then microwave 60–90 seconds or warm in a 350°F oven for 10–15 minutes.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding to the eggs.
Conclusion
These Egg Muffins with Spinach and Feta give you a quick, healthy meal that you can change any way you like. For another recipe idea with similar flavors, see the spinach egg muffins recipe at Stephanie Kay Nutrition: Spinach Egg Muffins with Feta Cheese – Stephanie Kay Nutrition. If you want a different take on egg cups, check the baked egg cup version at Perchance to Cook: Spinach Feta Egg Cups – Perchance to Cook.
Egg Muffins with Spinach and Feta
Ingredients
Main Ingredients
- 6 large eggs
- 1 cup spinach, chopped Drain very wet spinach to avoid sogginess.
- 1/2 cup feta cheese, crumbled Can be swapped for cheddar or goat cheese.
- 1/2 cup bell peppers, diced Use leftover veggies for variation.
- 1/4 cup onion, diced
- Salt and pepper to taste
- Olive oil or cooking spray For greasing the muffin tin.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin with olive oil or cooking spray.
Mixing
- In a bowl, whisk the eggs and season with salt and pepper.
- Add the chopped spinach, feta cheese, bell peppers, and onion to the egg mixture and stir to combine.
Baking
- Pour the mixture evenly into the muffin tin cups, filling them about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Allow to cool slightly before removing from the tin. Serve warm or store in the fridge for meal prep.
