Are you tired of boring breakfasts that leave you hungry and unsatisfied? Get ready to revolutionize your morning routine with these incredible Spinach Egg Muffins with Feta! Packed with protein, bursting with flavor, and incredibly easy to make, these little powerhouse muffins are about to become your new breakfast obsession. Whether you're a busy professional, a health-conscious foodie, or a meal prep enthusiast, these portable protein bombs will change the way you think about breakfast forever!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- 1/4 cup diced onion (optional)
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add the milk to the whisked eggs and continue to mix, creating a smooth and uniform liquid base.
- Finely chop the fresh spinach and dice the onion (if using). Add these to the egg mixture along with the crumbled feta cheese.
- Season the mixture with salt and freshly ground black pepper, stirring to distribute the ingredients evenly.
- Carefully pour the egg mixture into each muffin cup, filling each about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffy and golden brown on top.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each muffin to loosen, then carefully remove them from the tin.
- Serve warm or store in an airtight container in the refrigerator for up to 3-4 days. Can be reheated in microwave for 20-30 seconds.
Tips
- Grease matters: Use a non-stick cooking spray or butter generously to ensure easy muffin removal.
- Don't overfill: Fill muffin cups only 3/4 full to allow room for rising and prevent overflow.
- Customize your muffins: Feel free to add additional mix-ins like diced bell peppers, ham, or different cheese varieties.
- Make ahead friendly: These muffins can be prepared in advance and stored in the refrigerator for quick grab-and-go breakfasts.
- Reheating hack: For best texture when reheating, use 20-30 seconds in the microwave and let sit for a moment before eating.
- Freezer option: These muffins freeze beautifully for up to 1 month. Simply wrap individually and thaw overnight in the refrigerator.
- For extra fluffiness, whisk eggs thoroughly and don't overmix the final batter to keep the texture light and airy.
Nutrition Facts
Calories: 80kcal
Carbohydrates: g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: 130mg
