Name: Egg Muffins with Spinach Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 large eggs; 1 cup chopped spinach; 0.5 cup crumbled feta cheese; 0.25 teaspoon salt; 0.25 teaspoon black pepper

I have this recipe that’s become an absolute staple in our house – Egg Muffins with Spinach. I was never a huge egg person until I started experimenting with these. I’m not sure how I would react to them. They’re savory, packed with flavor, and surprisingly light. Think of it like a quiche, but way easier to make and perfectly portioned for grab-and-go. What are some of the best things you get at the grocery store? My picky-eater kids actually gobble these up, which is a victory in itself!

What is Egg Muffins with Spinach?

Egg Muffins with Spinach and Feta are individual baked egg cups loaded with fresh spinach and feta. What is the best combination of spinach and feta cheese? Is this a crustless mini-quiche? What is a name? What are fluffy eggs, vibrant green spinach, and tangy feta all baked together in a convenient way? What’s a good way to get your veggies in the morning? What is satisfying without being heavy?

Why you’ll love this recipe?

Why do I love these Egg Muffins with Spinach Feta? Where do I begin? The earthiness of the spinach is perfectly balanced by the saltyness of feta, and the eggs. What are some good recipes for a creamy base? What is it like to have a Mediterranean vacation in every bite?

I’m talking “dump and mix” easy. But flavor is only the beginning. This recipe is seriously simple. I can whip up a batch of these in under 30 minutes. No fancy techniques or complicated steps required.

What is cost effectiveness? What are the ingredients that are available at any grocery store? What are some pantry staples? Can you make a batch of these muffins without breaking the bank? What are some tips for families on a budget? I stock up on spinach whenever it’s on sale and freeze it just for this recipe!

What are some of the most versatile muffins? You can enjoy them hot, cold, or at room temperature. What are some great breakfast ideas? I often pack them in my kids’ lunchboxes, and they’re always a hit. What are some of the best vegetarian recipes that can be made with different vegetables, cheeses, or herbs? I’ve tried adding sun-dried tomatoes, mushrooms, and even a sprinkle of red pepper flakes to make this dish delicious. All of them work beautifully! I have another similar recipe I like to use from time to time called Mini Quiches which you might like. Love if you like this one!

How do I make Egg Muffins with Spinach and Feta?

Quick Overview

Making these Egg Muffins with Spinach and Feta is a breeze! You’ll whisk together eggs, milk, and seasonings, then stir in the spinach and feta. Pour the mixture into muffin tins and bake until golden brown and set. The whole process is incredibly straightforward, and the results are always delicious. No complicated steps or fancy equipment needed!

Ingredients

For the Main Batter: What is the importance of
• 6 large eggs: I prefer using organic, free-range eggs for the best flavor and texture.
• 1/4 cup milk: You can use whole milk, 2%, or even almond milk for a dairy-free option. Is almond milk creamier than regular milk?
• 1/2 teaspoon salt: Adjust to your taste.
• 1/4 teaspoon black pepper: Freshly ground is always best!
• 1/4 teaspoon garlic powder: Adds a nice savory touch.

For the Filling:
• 5 ounces fresh spinach: Make sure to wash and dry it thoroughly. Can you freeze spinach?
• 4 ounces feta cheese: Crumbled is the way to go. I like to use a block of feta and crumble it myself for the best flavor, but pre-crumbled works just as well.
• 1 tablespoon olive oil: For sautéing the spinach (optional). I sometimes skip this if I’m in a hurry, and it still turns out great.

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line it with cupcake liners. I usually use cooking spray because it’s quicker, but muffin liners make for easier cleanup.

Step 2: Sauté Spinach (Optional)

If you prefer to sauté spinach, heat olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. This step helps to reduce the moisture in the spinach and intensifies its flavor. If you’re short on time, you can skip this step and add the spinach directly to the egg.

Step 3: Mix Egg Batter

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Set aside. What are streaks of egg yolk left?

Step 4: Combine Filling

Add the spinach (sautéed or raw) and feta cheese to the egg mixture. Mix well. How do you stir together all the ingredients in a bowl?

Step 5: Fill Muffin Cups

If you have a muffin tin, pour the egg mixture into the prepared muffin cups, filling each cup about 3/4 full. Do not overfill muffin cups, as they will puff up during baking.

Step 6: Bake

Bake for 18-20 minutes, or until the muffins are golden brown and set. How do you clean a toothpick?

Step 7: Cool

Let the muffins cool in the tin for a few minutes before transferring them to clingfilm. If desired, place them on icing paper. Is it cool to Why do nuts stick to the tin?

Step 8: Serve

Serve the Egg Muffins warm or at room temperature. What are some good side dishes to serve on their own?

What is the best way to serve it?

These Egg Muffins with Spinach Feta are fantastic on their own, but they can also be part of a meal. For breakfast, I love pairing them with a side of fresh berries and hot coffee. What’s a good way to start the day?

What are some of the best muffins to serve at brunch? Arrange them on a platter with some smoked salmon, avocado slices, and mixed greens. What’s a good brunch dish to serve with mimosas?

If you’re looking for a light lunch, these muffins are perfect alongside steamed veggies. I’ve never had them before. What are some great picnic bags to take with you?

I love muffins. They are a quick and easy snack. Is it healthy to eat a bag of chips instead of eating processed snacks? Being too heavy. I’ve even been known to eat them cold straight from the fridge – don’t judge!

How do you make a perfect egg muffin with spinach?

Over the years, I’ve learned a few tricks to make these Egg Muffins with Spinach and Feta even better. What are some of my top tips?

• Spinach prep:Make sure to remove as much moisture as possible from the spinach before adding it to the egg. If you sauté it or use it raw, excess moisture can make the muffins soggy. I like to squeeze spinach with my hands or use a clean kitchen towel to remove any excess water.

• Cheese choice:What are some of the best cheeses to use in this recipe? What are some good alternatives to goat cheese, mozzarella or sharp cheddar? What are some good cheeses that are saltier than others?

• Baking time:How long does it take to bake a cake? Start checking the muffins at 18 minutes, and continue baking until they’re golden brown and set. If the tops are browning too quickly, you can tent them with foil to prevent them from burning.

• Customization: Don’t be afraid to get creative with the fillings! You can add other vegetables like mushrooms, onions, peppers, or zucchini. You can also add herbs like dill, oregano, or thyme. And if you’re feeling adventurous, try adding some cooked bacon or sausage for a meatier muffin. I once added a sprinkle of everything bagel seasoning on top before baking and it was amazing!

• Prevent sticking: HowTo prevent muffins from sticking to the tin, make sure to grease it well with cooking spray. Line it with muffin liners. Is it safe to use silicone muffin tins?

• Resting time:Let the muffins rest in the tin for a few minutes after baking helps them to release more air. This also gives them a chance to cool down slightly, which makes them easier to handle.

What are some Storing and Reheating Tips?

These Egg Muffins with Spinach and Feta are perfect for meal prepping, as they store well in the refrigerator or freezer.

• Room Temperature: You can keep them at room temperature for up to 2 hours, but I wouldn’t leave them out much longer than that.

• Refrigerator Storage: To store them in the refrigerator, let them cool completely and then transfer them to an airtight container. They will keep in the refrigerator for up to 3-4 days.

• Freezer Instructions: To freeze the muffins, let them cool completely and then wrap them individually in plastic wrap. Place the wrapped muffins in a freezer bag or container and freeze for up to 2-3 months.

• Glaze Timing Advice: When you’re ready to reheat the muffins, you can thaw them in the refrigerator overnight or microwave them for a minute or two. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. I usually microwave them because it’s faster, but the oven gives them a nicer texture.

Frequently Asked Questions

Can I make this gluten-free?

Yes, absolutely! Simply substitute the milk with a dairy-free alternative like almond milk or soy milk. I’ve found that almond milk actually works really well and doesn’t affect the texture.

Do I need to peel the spinach?

You don’t need to peel the spinach! Just make sure to wash it thoroughly to remove any dirt or sand. If the stems are particularly thick, you can remove them, but the leaves are perfectly fine to eat as is.

Can I make this as one big muffin instead?

Technically, yes, you could bake the mixture in a larger muffin tin, but it will affect the baking time and the texture. I recommend sticking to individual muffin cups for the best results.

How can I adjust the saltiness?

The saltiness of the feta cheese can vary depending on the brand. If you’re sensitive to salt, start with a smaller amount of feta and taste the egg mixture before adding more. You can also rinse the feta cheese under cold water to remove some of the excess salt.

What can I use instead of spinach?

If you’re not a fan of spinach, you can substitute it with other leafy greens like kale or Swiss chard. Just make sure to chop them finely and sauté them before adding them to the egg mixture.

Final Thoughts

So there you have it! My go-to recipe for Egg Muffins with Spinach and Feta. They’re easy to make, packed with flavor, and perfect for any occasion. Whether you’re looking for a quick breakfast, a light lunch, or a healthy snack, these muffins are sure to satisfy. Give them a try, and I promise you won’t be disappointed. If you love this recipe, you might also enjoy my recipe for Mini Quiches which is very similar! Happy baking, and I can’t wait to hear how yours turn out! Let me know in the comments if you try them and how you change it up. Don’t forget to rate the recipe too!