Healthy Egg Muffins with Spinach and Feta
Start your day right with healthy egg muffins with spinach and feta! These baked egg cups are fluffy, protein-packed, and perfect for busy mornings or meal prep. With fresh spinach, creamy feta, and optional add-ins like bell peppers or sausage, they’re a nutritious grab-and-go breakfast the whole family will love.
Ingredients
- Essential Ingredients
- 6 large eggs
- 1 cup fresh spinach chopped
- ½ cup crumbled feta cheese
- ¼ cup milk or plant-based alternative
- Salt and pepper to taste
- Optional herbs: parsley dill, or chives
- Optional Add-Ins
- Chopped bell peppers onions, mushrooms, or cherry tomatoes
- Cooked sausage for non-vegetarian options
- Different cheeses like mozzarella or goat cheese
- 💡 Tip: Customize your muffins to your taste while keeping the base healthy and simple.
Instructions
- Prepare Muffin Tin: Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil, butter, or use silicone liners.
- Mix Ingredients: In a large bowl, whisk eggs and milk until smooth. Season with salt, pepper, and herbs. Fold in spinach, feta, and optional add-ins.
- Fill Muffin Cups: Pour mixture evenly into muffin cups, leaving room to expand.
- Bake: 20–25 minutes until eggs are set and tops are slightly golden.
- Cool & Serve: Let muffins cool 5 minutes before removing from tin. Serve warm or store for later.
Notes
- Use fresh eggs for better flavor and fluffiness.
- Don’t overcrowd the tin; each muffin needs space to rise.
- Add a splash of yogurt or cream for extra fluffiness.
- Chop spinach finely for even distribution.
- Experiment with cheeses and herbs for variety.