Quick Egg Muffins with Spanish and Feta Recipe

Looking for a breakfast that’s easy to make, packed with flavor, and perfect for meal prep? Quick Egg Muffins with Spanish and Feta are your new go-to! These little savory bites are loaded with all the good stuff—scrambled eggs, sweet bell peppers, savory Spanish chorizo, and creamy feta cheese. Plus, they’re baked in muffin tins, making them portable and perfectly portioned for a busy morning. Whether you’re fueling up before a big day or enjoying a leisurely weekend brunch, these egg muffins are here to make your mornings a little brighter!

Trust me, once you take that first bite and the flavors meld together in your mouth, you’ll be hooked. You’re going to love how easy these are to throw together, and how satisfying they are to eat!

Why You’ll Love Quick Egg Muffins with Spanish and Feta

These egg muffins are a perfect blend of convenience and flavor. Here’s why they’ll become a regular in your kitchen:

Meal-Prep Friendly

Make a batch of these muffins on Sunday, and you’ve got a quick breakfast ready to go for the week. Just grab one in the morning and reheat—it’s that easy!

Packed with Protein

Eggs are a fantastic source of protein, and with the addition of chorizo and feta, these muffins are sure to keep you feeling full and satisfied until your next meal.

Flavor-Packed

Spanish chorizo gives these muffins a savory, slightly smoky flavor that pairs beautifully with the tangy feta and sweet bell peppers. Every bite is full of delicious, bold flavors.

Customizable

Feel free to swap out the chorizo for another protein (like ham or turkey sausage) or add your favorite veggies. These muffins are versatile and can be tweaked to suit your preferences.

Freezer-Friendly

Make a double batch and freeze the leftovers! These muffins freeze well, so you can enjoy them anytime you need a quick breakfast.

Ingredients

Here’s everything you’ll need to make these delicious Quick Egg Muffins with Spanish and Feta:

Eggs

The base of these muffins, eggs bring protein and structure to the dish. Be sure to use fresh eggs for the best flavor!

Spanish Chorizo

This adds a rich, smoky flavor that gives the muffins a nice depth. You can find chorizo in most grocery stores, or you can substitute with any other cooked sausage you prefer.

Feta Cheese

Feta cheese adds creaminess and a tangy punch that balances out the richness of the eggs and chorizo. It also melts perfectly into the muffins.

Bell Peppers

Sweet bell peppers (either red, green, or yellow) add a pop of color and a fresh, slightly sweet crunch.

Onion

Onion gives the muffins an aromatic base, adding flavor and texture.

Fresh Herbs (Optional)

Fresh parsley or chives are optional but give the muffins a lovely pop of green and a burst of freshness.

Salt and Pepper

Season to taste to ensure the muffins have the perfect balance of flavor.

(Note: Full ingredient measurements are provided in the recipe card directly below.)

Instructions

Let’s get baking these savory little muffins!

Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or line it with muffin liners to prevent sticking.

Cook the Chorizo and Vegetables

In a skillet over medium heat, sauté the chopped chorizo for 4-5 minutes, until it’s browned and crispy. Remove from the skillet and set aside. In the same skillet, sauté the chopped bell peppers and onions until softened, about 3-4 minutes. Remove from the heat and set aside to cool.

Whisk the Eggs

In a large bowl, crack the eggs and whisk them together until smooth. Season with salt and pepper to taste.

Assemble the Muffins

Add the cooked chorizo, sautéed bell peppers, and onions to the eggs. Gently fold in crumbled feta cheese and any fresh herbs you’re using. Mix everything together until it’s evenly combined.

Bake the Muffins

Pour the egg mixture into the muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and slightly golden on top. You can test doneness by inserting a toothpick—if it comes out clean, they’re done!

Serve and Enjoy

Allow the muffins to cool for a couple of minutes before removing them from the tin. Serve warm, or store for later in an airtight container.

Nutrition Facts

Servings: 12
Calories per serving: 180
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 210mg
Sodium: 350mg
Carbohydrates: 3g
Fiber: 1g
Sugars: 2g
Protein: 13g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve Quick Egg Muffins with Spanish and Feta

These muffins are delicious on their own, but here are a few ideas to elevate your breakfast:

Serve with a Side of Fresh Fruit

Pair these savory muffins with a bowl of fresh fruit for a sweet and refreshing contrast. Think sliced oranges, berries, or melon!

Pair with Avocado Toast

If you’re looking for something more substantial, serve these muffins alongside some avocado toast. The creamy avocado complements the richness of the muffins.

Add a Side Salad

For a quick brunch or lunch, serve these egg muffins with a light green salad drizzled with lemon vinaigrette. The freshness of the salad pairs perfectly with the hearty muffins.

Perfect with Hot Sauce

If you like a little extra heat, drizzle some hot sauce or salsa over the muffins for an added kick.

Additional Tips

Customize with Your Favorite Veggies

Feel free to swap out the bell peppers for other vegetables like spinach, zucchini, or mushrooms. The great thing about these muffins is how versatile they are!

Make These Muffins Dairy-Free

To make these muffins dairy-free, simply leave out the feta or use a dairy-free cheese alternative.

Double the Recipe

If you’re meal-prepping for the week, double the recipe and freeze the leftovers! These muffins freeze well and can be reheated easily.

Use Leftover Chicken or Turkey

For a variation on the chorizo, try using leftover cooked chicken or turkey. It’s a great way to use up leftover meat from another meal!

FAQ Section

Q1: Can I make these egg muffins ahead of time?

A1: Yes, you can prepare these muffins ahead of time. Once they’ve cooled, store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a quick breakfast.

Q2: Can I freeze these egg muffins?

A2: Absolutely! These muffins freeze well. Once they’re cool, place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. Reheat in the microwave or oven when ready to eat.

Q3: Can I use a different type of sausage instead of chorizo?

A3: Yes! You can use any cooked sausage, such as breakfast sausage, turkey sausage, or even bacon if you prefer. Just be sure to cook it beforehand and crumble it into the egg mixture.

Q4: Can I make these muffins without cheese?

A4: Yes, you can leave out the cheese if you prefer, though it does add a nice creamy texture and flavor. You can also try using dairy-free cheese if you’re avoiding dairy.

Q5: Can I add other herbs to these muffins?

A5: Yes! Feel free to add fresh herbs like parsley, cilantro, or chives for extra flavor. Fresh basil would also be a great addition.

Q6: Can I use egg whites instead of whole eggs?

A6: Yes, you can substitute egg whites for whole eggs, but keep in mind that the texture will be slightly different. You may also want to add a little extra seasoning to compensate for the richness that egg yolks provide.

Q7: How do I know when the muffins are done?

A7: The muffins are done when they’re set in the middle and lightly golden on top. A toothpick inserted into the center should come out clean, not wet.

Q8: Can I use frozen vegetables in these muffins?

A8: While fresh vegetables will provide the best texture, you can use frozen vegetables if that’s what you have on hand. Just be sure to thaw and drain any excess moisture before adding them to the egg mixture.

Q9: Can I use a mini muffin tin?

A9: Yes, you can use a mini muffin tin. Just reduce the baking time to around 12-15 minutes, depending on your oven. Keep an eye on them to ensure they don’t overcook.

Q10: How should I store these muffins?

A10: Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. You can also freeze them for later use.

Conclusion

These Quick Egg Muffins with Spanish and Feta are an easy, flavorful, and nutritious way to start your day! They’re simple to make, easy to store, and packed with delicious ingredients. Whether you’re meal prepping for the week or need a quick breakfast, these muffins have you covered. Give them a try, and enjoy the perfect bite-sized breakfast that’s sure to make your mornings a little brighter!

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