Egg Muffins With Spinach And Feta
Egg Muffins with Spinach and Feta are fluffy, protein-packed breakfast bites made with eggs, fresh spinach, creamy feta cheese, and simple seasonings. They're easy to make ahead, perfect for meal prep, and ideal for busy mornings or a healthy grab-and-go breakfast.
Equipment
- 12-cup muffin pan
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting board
- Knife
- Spoon or ladle
- Nonstick cooking spray or silicone muffin liners
Ingredients
For the Egg Muffins
- 10 large eggs
- 1/4 cup milk
- 2 cups fresh spinach chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely chopped green onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Nonstick cooking spray for the muffin pan
Instructions
- Step 1: Preheat the oven
- Preheat your oven to 350°F. Grease a 12-cup muffin pan well with nonstick cooking spray, or use silicone muffin liners.
Step 2: Prepare the vegetables
- Chop the spinach, dice the red bell pepper, and slice the green onion. Keep the pieces small so they mix evenly into the eggs.
Step 3: Whisk the eggs
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried oregano until smooth.
Step 4: Add the fillings
- Stir the chopped spinach, feta cheese, red bell pepper, and green onion into the egg mixture.
Step 5: Fill the muffin pan
- Divide the mixture evenly between the 12 muffin cups. Fill each cup about 3/4 full so the eggs have room to puff as they bake.
Step 6: Bake the egg muffins
- Bake for 16 to 20 minutes, or until the centers are set and the tops look lightly puffed.
Step 7: Cool and serve
- Let the egg muffins cool in the pan for 5 minutes. Gently loosen the edges with a butter knife if needed, then serve warm.