Description
These Quick Egg Muffins with Spinach and Feta are a healthy, grab-and-go breakfast option that’s packed with protein and flavor. Perfect for meal prep or a busy morning! With spinach, feta, and a hint of seasoning, these savory egg muffins are a satisfying start to your day.
Ingredients
Scale
- 6 large eggs
- 1/2 cup spinach, chopped (fresh or frozen)
- 1/4 cup crumbled feta cheese
- 1/4 cup milk (or dairy-free alternative)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for greasing muffin tin)
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin with olive oil or line with muffin liners.
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Fold in the chopped spinach and crumbled feta cheese.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the muffin tin. Serve warm or store in the fridge for up to 5 days.
Notes
- For added flavor, you can sauté the spinach with a little garlic before adding it to the eggs.
- These egg muffins are great for meal prep; simply store in an airtight container and reheat in the microwave for 20-30 seconds.
- Feel free to add other ingredients like bell peppers, onions, or cooked bacon for extra variety.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 170mg