Why Make This Recipe
Egg muffins with spinach and feta are a delicious and healthy option for breakfast or a snack. They are easy to prepare, packed with protein, and full of flavor. This recipe allows for plenty of customization, making it perfect for anyone who wants to add variety to their meals. Plus, they are convenient to make ahead of time and can be enjoyed warm or cold.
How to Make Egg Muffins with Spinach and Feta
Ingredients
- 6 eggs
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- Olive oil or cooking spray
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the eggs, salt, and pepper.
- Stir in the chopped spinach, feta cheese, bell pepper, and onion until well combined.
- Grease a muffin tin with olive oil or cooking spray.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
- Enjoy warm or allow to cool completely before storing in the refrigerator.
How to Serve Egg Muffins with Spinach and Feta
Egg muffins are great served warm right out of the oven. You can also enjoy them as a quick breakfast on the go or as part of a light lunch. They pair well with a side of fresh fruit or a mixed greens salad for a complete meal.
How to Store Egg Muffins with Spinach and Feta
To store your egg muffins, let them cool completely and place them in an airtight container. They can be kept in the refrigerator for up to a week. You can also freeze them for longer storage. Just make sure to wrap them tightly before placing them in the freezer.
Tips to Make Egg Muffins with Spinach and Feta
- Feel free to customize the vegetables according to your taste. You can try adding tomatoes, mushrooms, or zucchini.
- For extra protein, consider adding cooked sausage or bacon to the mixture.
- If you want more flavor, consider adding herbs like oregano or basil.
Variation
For a dairy-free option, you can substitute the feta cheese with a dairy-free cheese alternative or simply omit it. You can also experiment with different flavor profiles by adding salsa or hot sauce into the egg mixture.
FAQs
Can I make these egg muffins ahead of time?
Yes, you can prepare them in advance, store them in the refrigerator, and reheat them as needed.
Can I freeze the egg muffins?
Absolutely! After they cool down, you can freeze them for up to 3 months. Just thaw and reheat when you’re ready to eat.
How do I know when the muffins are done?
They are done when they are set in the middle and lightly golden on top. You can insert a toothpick in the center; if it comes out clean, they are ready.
Egg Muffins with Spinach and Feta
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious and healthy egg muffins packed with spinach and feta, perfect for breakfast or as a snack.
Ingredients
- 6 eggs
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the eggs, salt, and pepper.
- Stir in the chopped spinach, feta cheese, bell pepper, and onion until well combined.
- Grease a muffin tin with olive oil or cooking spray.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
- Enjoy warm or allow to cool completely before storing in the refrigerator.
Notes
Customize the vegetables to your taste; options include tomatoes, mushrooms, or zucchini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg