Egg Muffins With Spinach And Feta (Printable)
Fluffy baked egg cups loaded with wilted spinach and tangy feta, ready in just 30 minutes for effortless mornings.
# What You'll Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 3.5 oz feta cheese, crumbled
04 - 1.75 oz shredded cheese (optional, cheddar or mozzarella)
→ Vegetables
05 - 3.5 oz fresh spinach, roughly chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 1 tbsp olive oil
→ Spices & Seasoning
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
# How to Make It:
01 - Preheat your oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and spinach; cook until spinach is wilted. Remove from heat and set aside.
03 - In a large bowl, whisk eggs with milk, salt, pepper, and nutmeg until well combined.
04 - Fold in the cooked spinach mixture and crumbled feta (and shredded cheese, if using).
05 - Divide the mixture evenly among the prepared muffin cups.
06 - Bake for 18-20 minutes or until set and lightly golden.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Advice:
01 -
- They reheat beautifully, making your weekday mornings feel thoughtfully prepared even when youre rushing
- The feta creates these pockets of salty creaminess that make every bite interesting
- You can customize them with whatever vegetables need using up in your crisper drawer
02 -
- Overfilling the cups causes spillage that burns onto your pan and creates messy edges
- Let them cool completely before refrigerating or condensation makes them soggy
03 -
- Squeeze any excess liquid from the spinach after cooking so your muffins dont become dense
- Grate your own cheese instead of buying pre-shredded for better melting