Spinach & feta egg muffins

Here’s a detailed recipe for Spinach & Feta Egg Muffins, perfect for breakfast, brunch, or a healthy snack. These are packed with protein, veggies, and flavor.

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Spinach & Feta Egg Muffins Recipe

Ingredients

(Makes 6–8 muffins depending on muffin tin size)

Vegetables & Cheese:

• 1 cup fresh spinach, chopped

• 1/2 cup feta cheese, crumbled

• 1/4 cup red bell pepper, finely chopped (optional)

• 1/4 cup onion, finely chopped (optional)

Eggs & Binding:

• 6 large eggs

• 1/4 cup milk (dairy or non-dairy)

• 1/4 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder (optional)

• 1/4 teaspoon dried oregano or mixed herbs (optional)

Optional Toppings:

• Extra feta, cherry tomato halves, or grated cheese

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Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 180°C (350°F).

2. Grease a 6–8 cup muffin tin with cooking spray, butter, or oil, or line with silicone/muffin liners.

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Step 2: Prepare the Vegetables

1. Wash and chop the spinach finely.

2. Chop onions and bell peppers if using.

3. Crumble the feta cheese into small pieces.

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Step 3: Make the Egg Mixture

1. In a medium bowl, crack all the eggs and whisk them together.

2. Add milk, salt, pepper, garlic powder, and herbs. Mix until combined.

3. Stir in the chopped spinach, bell pepper, onion, and crumbled feta.

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Step 4: Fill the Muffin Tin

1. Pour the egg mixture evenly into the muffin cups, filling about 3/4 full.

2. Optional: Top each muffin with extra feta, a small cherry tomato half, or a sprinkle of shredded cheese.

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Step 5: Bake

1. Bake in the preheated oven for 18–22 minutes, or until the eggs are set and the tops are slightly golden.

2. To check, insert a toothpick into the center—if it comes out clean, the muffins are done.

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Step 6: Cool and Serve

1. Let the muffins cool in the tin for 5 minutes before removing.

2. Serve warm as a breakfast item or snack.

3. Storage: Store in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave for 20–30 seconds.

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Tips for Perfect Egg Muffins

• Avoid watery muffins: Make sure spinach is well-drained; excess water can make the muffins soggy.

• Mix-ins: You can add cooked bacon, ham, mushrooms, or zucchini for variety.

• Cheese swap: Feta can be replaced with goat cheese, cheddar, or mozzarella.