Spinach & Feta Egg Muffins
A delightful fusion of flavors, these muffins combine fresh spinach and creamy feta cheese for a nutritious and easy-to-make snack or breakfast option.
Servings: 12 muffins
Calories: 120kcal
Ingredients
Main Ingredients
- 6 large eggs Serve as the base, providing fluffy texture.
- 1/4 cup whole milk Adds creamy richness.
- 1 1/2 cups fresh spinach, chopped Offers nutrients and fresh taste.
- 3/4 cup crumbled feta cheese Provides creamy consistency and savory kick.
- 1/4 cup finely chopped green onions (optional) Adds mild onion flavor.
- 1 clove garlic, minced Enhances overall flavor profile.
- Salt & black pepper To taste, essential seasoning.
- Butter or olive oil spray For greasing muffin tin.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with butter or olive oil spray.
- In a mixing bowl, crack the eggs and whisk them together with milk, salt, and pepper until smooth and frothy.
- In a skillet over medium heat, cook the spinach and minced garlic for 1–2 minutes until the spinach is wilted and fragrant.
- Distribute the cooked spinach, feta, and optional green onions evenly into the muffin cups.
- Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full and gently stirring each cup to mix the fillings.
Baking
- Bake for 18–22 minutes until the muffins are puffed and set in the center, with lightly golden tops.
- Let muffins cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Frozen spinach can be used as a substitute if fresh isn't available. Experiment with adding other herbs, spices, or cheese types. Muffins can be stored in an airtight container for up to a week in the fridge or three months in the freezer.