Oh, Egg Muffins with Spinach and Feta…just saying the words brings back a rush of memories! I can almost smell the warm, cheesy goodness wafting through the kitchen on a busy Sunday morning. This Egg Muffins with Spinach and Feta recipe has become a total lifesaver in our house.
It all started years ago when I was desperately searching for a breakfast option that was both healthy and quick enough to make before the morning school bus rush. I remember one disastrous attempt involving a sticky mess of scrambled eggs and spinach clinging to the muffin tin – a true kitchen comedy! But I persevered, tweaked the recipe, and finally landed on a version of *Egg Muffins with Spinach and Feta* that my family actually cheers for. It’s amazing how something so simple can become such a cherished part of our routine. Let me tell you about how I make my Egg Muffins with Spinach and Feta.
These Egg Muffins with Spinach and Feta aren’t just about convenience, though; they’re about sneaking in some extra greens, too. My kids are notoriously picky eaters, but somehow, when spinach is hiding inside a cheesy, fluffy egg muffin, they devour it! Plus, the feta adds this wonderful salty tang that just makes the whole dish sing. It’s one of those wins where everyone gets something they enjoy. These Egg Muffins with Spinach and Feta are super simple to make.
What I love most about these Egg Muffins with Spinach and Feta is that they’re totally customizable, and they’re perfect for meal prepping. You can throw in whatever veggies you have on hand, swap out the feta for cheddar, or even add a sprinkle of bacon for a little extra indulgence. And the best part? You can make a big batch of these *delicious* Egg Muffins with Spinach and Feta on Sunday and have breakfast ready to go for the entire week. Come, let’s make some of these delicious Egg Muffins with Spinach and Feta together!
INGREDIENTS
Here’s what you’ll need to whip up a batch of my go-to Egg Muffins with Spinach and Feta.
- 12 large eggs
- 1 cup milk (I usually use 2%, but any kind works!)
- 1 cup crumbled feta cheese
- 1 (10-ounce) package of frozen spinach, thawed and squeezed dry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: a pinch of red pepper flakes for a little kick
I always use fresh, high-quality eggs for my Egg Muffins with Spinach and Feta because I really think it makes a difference in the flavor and texture. Of course, you can use whatever eggs you have on hand, but if you’re looking to really elevate the dish, splurge on the good stuff! When it comes to making these *simple* Egg Muffins with Spinach and Feta, I like to buy the big container of feta cheese from Costco because it’s so much cheaper than buying it in the small tubs at the regular grocery store.
I have to admit, I sometimes cheat and use pre-crumbled feta for my Egg Muffins with Spinach and Feta because it saves me a few minutes of prep time. Speaking of spinach, make sure you really squeeze all the excess water out of it after you thaw it – otherwise, your *flavorful* Egg Muffins with Spinach and Feta will be soggy. Trust me, I’ve learned that lesson the hard way! Now I always thoroughly squeeze the spinach when making this Egg Muffins with Spinach and Feta recipe.
If you’re feeling adventurous, you can try adding other veggies to your Egg Muffins with Spinach and Feta, like chopped bell peppers, onions, or mushrooms. My kids love it when I add a sprinkle of bacon bits to the top of each muffin before baking them. It’s a super easy modification to this Egg Muffins with Spinach and Feta recipe. If your kids love this, they’ll go crazy for my Classic Italian Stuffed Shells with Spinach and Ricotta.
How to Make – Step by Step
Alright, let’s get down to the nitty-gritty of making these delicious Egg Muffins with Spinach and Feta. Don’t worry, even if you’re a beginner cook, this recipe is foolproof!
Step-by-step Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with muffin liners. This is KEY to getting the muffins out easily! I learned this when I first started making Egg Muffins with Spinach and Feta, and my muffins would stick to the tin like crazy.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Make sure everything is well combined and the yolks are fully broken up. This is important for achieving that light and fluffy texture in our Egg Muffins with Spinach and Feta.
- Add the squeezed-dry spinach and crumbled feta cheese to the egg mixture. Stir until everything is evenly distributed. I like to make sure there are bits of spinach and feta in every spoonful of the mixture, so that each Egg Muffins with Spinach and Feta is full of flavor.
- Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. Be careful not to overfill the cups, or the Egg Muffins with Spinach and Feta will overflow while baking. You can use a measuring cup or a ladle to help you portion the mixture evenly.
- Bake for 20-25 minutes, or until the *perfect* Egg Muffins with Spinach and Feta are set and lightly golden brown on top. You can test for doneness by inserting a toothpick into the center of one of the muffins; if it comes out clean, they’re ready! While these are baking, I’ll quickly whip up my Feta Dip with Honey, Pistachios and Cranberries, which pairs wonderfully with this recipe.
- Let the Egg Muffins with Spinach and Feta cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from sticking to the tin and make them easier to remove. If you used muffin liners, you can simply lift the muffins out.
- Serve warm and enjoy! These Egg Muffins with Spinach and Feta are delicious on their own, but you can also serve them with a side of fruit, toast, or a dollop of plain yogurt or sour cream. The first time I made these easy Egg Muffins with Spinach and Feta, I burned them to a crisp because I wasn’t paying attention to the oven timer. Now, I always set a timer and check on them halfway through baking to make sure they’re not getting too brown. You could also consider checking out Spinach Feta Egg Cups – Perchance to Cook for a slightly different approach.
SERVING & ENJOYING
Serving these Egg Muffins with Spinach and Feta is almost as fun as making them. My husband loves to grab a couple of these Egg Muffins with Spinach and Feta on his way out the door for work, and my kids love to dip them in ketchup (I know, I know, but hey, they’re eating their veggies!). I think these healthy Egg Muffins with Spinach and Feta pair wonderfully with a side of fresh fruit salad, or even a simple green salad with a light vinaigrette.
Sometimes, I’ll make a big batch of these Egg Muffins with Spinach and Feta for a weekend brunch, and I’ll arrange them on a platter with a variety of toppings, like salsa, guacamole, and hot sauce, so everyone can customize their own. If you’re feeling fancy, you can even drizzle a little bit of balsamic glaze over the top of the *savory* Egg Muffins with Spinach and Feta for a touch of sweetness. We make this Egg Muffins with Spinach and Feta recipe at least twice a month.
Leftover Egg Muffins with Spinach and Feta can be stored in the refrigerator for up to 3-4 days. To reheat them, simply microwave them for a minute or two, or pop them in the oven at 350°F (175°C) for about 10 minutes. Be sure to fully heat the muffins before eating again.
I once brought a batch of these Egg Muffins with Spinach and Feta to a potluck, and they were gone in minutes! Everyone raved about how delicious and healthy they were, and I was so proud to share my creation. For more sanity-saving dinner ideas, check out my Classic Italian Stuffed Shells with Spinach and Ricotta. These are just delicious.
FAQs
Got questions about making Egg Muffins with Spinach and Feta? I’ve got answers! Here are some of the most common questions I get asked about this recipe:
- Can I use fresh spinach instead of frozen? Yes, you can definitely use fresh spinach in these Egg Muffins with Spinach and Feta. Just make sure to wash it thoroughly, chop it finely, and sauté it in a pan with a little bit of olive oil until it’s wilted. This will help to release some of the moisture and prevent your muffins from being soggy.
- Can I substitute the feta cheese for another type of cheese? Absolutely! If you’re not a fan of feta, you can use cheddar, mozzarella, Gruyere, or any other cheese that you like. Just keep in mind that the flavor of the muffins will change depending on the type of cheese you use. I’ve found that a mix of parmesan and mozzarella creates a fantastic alternative for the Egg Muffins with Spinach and Feta recipe.
- Can I add meat to these Egg Muffins with Spinach and Feta? Of course! Cooked bacon, sausage, ham, or even shredded chicken would be delicious additions to these muffins. Just make sure to cook the meat thoroughly before adding it to the egg mixture. I love this with a bit of crumbled chorizo as well.
- Can I make these Egg Muffins with Spinach and Feta ahead of time? Yes, these muffins are perfect for meal prepping! You can make them ahead of time and store them in the refrigerator for up to 3-4 days. To reheat them, simply microwave them for a minute or two, or pop them in the oven at 350°F (175°C) for about 10 minutes.
- Can I freeze these Egg Muffins with Spinach and Feta? Yes, these muffins freeze really well! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat them, simply thaw them overnight in the refrigerator, or microwave them for a minute or two. Consider trying Spinach Egg Muffins with Cheese – Low Carb / Keto / Gluten Free for another approach.
- Why did my Egg Muffins with Spinach and Feta turn out soggy? Soggy muffins are usually caused by too much moisture in the spinach. Make sure you squeeze all the excess water out of the spinach after you thaw it. You can also try adding a tablespoon of flour or cornstarch to the egg mixture to help absorb any extra moisture.
- Can I make these Egg Muffins with Spinach and Feta dairy-free? Yes, you can make these muffins dairy-free by using a plant-based milk alternative, like almond milk or soy milk, and omitting the feta cheese. You can also use a dairy-free cheese alternative, if desired.
CLOSING
This Egg Muffins with Spinach and Feta recipe is more than just a quick and easy breakfast option; it’s a symbol of my love for my family. Every time I make these muffins, I’m reminded of all the busy mornings, chaotic breakfasts, and shared moments around the kitchen table. It means so much to me that this Egg Muffins with Spinach and Feta recipe means something special in my household. I hope they will in yours as well.
My Personal Egg Muffins with Spinach and Feta Tips:
- Don’t overbake the muffins! They should be set and lightly golden brown on top, but still slightly moist in the center.
- Use a good quality muffin tin! This will help to prevent the muffins from sticking and make them easier to remove.
- Get creative with your fillings! Don’t be afraid to experiment with different veggies, cheeses, and meats to find your favorite combination.
Here are a few Egg Muffins with Spinach and Feta variations that my family loves:
- Mediterranean: Add sun-dried tomatoes, Kalamata olives, and oregano to the egg mixture. Consider also having these Low Carb Egg Muffins w/ Veggies & Feta Cheese-Healthy AND ….
- Mexican: Add diced bell peppers, onions, and chorizo to the egg mixture, and top with a sprinkle of shredded cheddar cheese.
- Italian: Add chopped mushrooms, zucchini, and basil to the egg mixture, and top with a sprinkle of Parmesan cheese. My husband loves the Mediterranean version, while my kids are partial to the Mexican ones. Me, I love them all! I also like to reference my Tuscan Garlic Chicken Thighs with Spinach and Sun-Dried Tomatoes for an Italian twist to the dish.
I hope you enjoy making these Egg Muffins with Spinach and Feta as much as I do. Remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own spin on this recipe. And most importantly, enjoy the process and the delicious results!
Egg Muffins with Spinach and Feta
These fluffy egg muffins are packed with spinach and feta cheese for a healthy and delicious breakfast or brunch. Perfect for meal prepping and grab-and-go mornings!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: red pepper flakes for a touch of spice
Instructions
- Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin with olive oil or cooking spray.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, crumbled feta cheese, salt, and pepper.
- Pour the egg mixture evenly into the prepared muffin tin cups.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden brown.
- Let the muffins cool in the tin for a few minutes before removing them and serving.
Notes
Serve warm with a dollop of Greek yogurt or a sprinkle of fresh herbs for added flavor.