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Egg Muffins with Spinach and Feta

Delicious Egg Muffins with Spinach and Feta for Busy Mornings

These Egg Muffins with Spinach and Feta are a nourishing and customizable breakfast option, perfect for hectic mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 6 large Eggs The main protein source
  • 1/2 cup Milk Can be substituted with almond milk
For the Veggies
  • 2 cups Fresh Spinach Can be replaced with kale or other greens
  • Optional Add-ins (diced vegetables) Peppers or onions can enhance flavor
For Flavor
  • 1 cup Feta Cheese Can substitute with goat cheese or cottage cheese
  • 1 teaspoon Salt Adjust for taste
  • 1 teaspoon Pepper Adjust for taste

Equipment

  • muffin tin
  • mixing bowl
  • whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs and milk for 1-2 minutes.
  3. Fold in the chopped spinach and crumbled feta into the egg mixture.
  4. Prepare your muffin tin by greasing each cup with non-stick spray or olive oil.
  5. Pour the egg mixture into each muffin cup, filling them about 3/4 full.
  6. Bake in the preheated oven for 18-20 minutes until golden brown.
  7. Remove from the oven and let cool for a few minutes before removing from the tin.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 4-5 days in the fridge, or freeze for up to one month.

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