Spinach & Feta Breakfast Egg Muffins
The beauty of this recipe is its versatility and the beautiful “pop” of green from the spinach nestled within the golden baked egg.
⏱️ Recipe Details
- Yields: 6–12 Muffins
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Difficulty: Very Easy
🛒 The Ingredients
The Base:
- 6–8 Large Eggs, beaten until smooth
- 2 cups Fresh Spinach, roughly chopped
- 1/2 cup Feta Cheese, crumbled into chunks
The Seasoning:
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Optional: A pinch of red pepper flakes for heat or garlic powder for depth.
👩🍳 Step-by-Step Instructions
1. Prep the Tin
Preheat your oven to 350°F (175°C). Generously grease a non-stick muffin tin with cooking spray or butter to ensure the muffins slide out easily after baking.
2. Layer the Fillings
Distribute the chopped fresh spinach evenly among the muffin cups. Top the spinach with the crumbled feta cheese chunks. Filling the cups with the dry ingredients first ensures every bite has an equal amount of flavor.
3. Pour the Eggs
Carefully pour the seasoned beaten eggs over the spinach and feta. Fill each cup about 3/4 of the way to the top to allow room for the eggs to puff up as they bake.
4. The Bake
Place the tin in the center rack of the oven. Bake for 15–20 minutes or until the centers are set and the edges are a light golden brown.
5. Serve or Store
Let the muffins cool in the tin for 5 minutes before removing. Serve them warm for a “delight” of a breakfast, or let them cool completely and store them in the fridge for a quick grab-and-go meal later in the week.
