Easy Egg Muffins with Spinach and Feta
These Easy Egg Muffins with Spinach and Feta are a nutritious and flavorful breakfast option, perfect for meal prep and on-the-go meals.
Ingredients
For the Muffins
- 10 large large eggs The backbone of this recipe, providing a fluffy and protein-rich base.
- 1/3 cup milk Adds creaminess that ties all the flavors together.
- 1/2 teaspoon baking powder To give your muffins that delightful puffiness.
- 1/2 teaspoon dried oregano Brings a warm, aromatic quality to each bite.
- 1/2 teaspoon kosher salt Enhances all the natural flavors.
- 1/4 teaspoon black pepper Contributes a subtle kick.
- 2 cups chopped fresh spinach Vibrant greens that add color and vital nutrients.
- 3/4 cup crumbled feta cheese Offers a tangy creaminess that contrasts beautifully with spinach.
- 1/3 cup thinly sliced green onion Adds a fresh crunch.
- 1/2 cup finely diced red bell pepper Incorporates sweetness and crunch.
- 2 tablespoons chopped fresh parsley A finishing touch that brightens the dish.
- 1 tablespoon olive oil For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 350°F and grease a 12-cup muffin tin.
- Wilt fresh spinach in a skillet over medium heat for 1-2 minutes. Allow to cool and squeeze out excess moisture.
Mixing
- In a large mixing bowl, whisk together the eggs, milk, baking powder, oregano, salt, and pepper.
- Fold in the spinach, feta, green onion, red bell pepper, and parsley.
Baking
- Carefully fill each muffin cup about 3/4 full with the mixture.
- Bake for 18-22 minutes or until the tops are puffed and centers appear set.
- Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack.
Notes
These muffins can be made ahead of time and stored in the fridge or frozen. Consider adding other vegetables for variety, or use different cheeses for flavor twists.