Egg Muffins with Spinach and Feta
These delicious egg muffins are packed with fresh spinach and tangy feta cheese, making them a perfect quick meal or healthy breakfast option.
Ingredients
Egg Muffin Ingredients
- 8 large large eggs room temperature helps set evenly
- 1 cup fresh spinach, chopped or 1/2 cup frozen, thawed and squeezed dry
- 1/2 cup feta cheese, crumbled salty, tangy, and melts perfectly
- 1/4 cup milk dairy or plant-based; makes muffins tender
- 1 small shallot, finely diced or 1/4 cup red onion
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika optional, for a warm, smoky flavor
- 1 tablespoon chopped fresh dill or parsley adds bright herbiness
- 1-2 tablespoons olive oil or light cooking spray for the muffin tin
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or use silicone liners.
- In a large bowl, whisk the eggs with the milk until frothy and pale.
- Stir in the salt, pepper, and smoked paprika.
- Add the chopped spinach, shallot, and herbs to the egg mix, then fold in the crumbled feta.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 18-22 minutes, until the tops are set and lightly golden.
- Let them cool for 5 minutes in the pan before gently lifting them out.
- Serve warm or at room temperature.
Notes
For variations, consider adding sun-dried tomatoes or roasted red peppers. These muffins can also be made vegan-friendly by using a chickpea flour batter and nutritional yeast.