Ahhh, a classic 😄 Spinach & feta egg muffins are easy, healthy, and meal-prep gold. Here’s a simple, reliable version:
Spinach & Feta Egg Muffins
Ingredients (makes ~12 muffins):
- 8–10 large eggs
- 1 cup fresh spinach, finely chopped (or frozen, thawed & squeezed dry)
- ¾ cup feta cheese, crumbled
- ¼ cup milk or cream (optional, but makes them fluffier)
- 1 small onion or 2 green onions, finely chopped (optional)
- 1–2 tbsp olive oil or butter
- Salt & black pepper, to taste
- Optional add-ins: garlic, dill, oregano, chili flakes
Instructions:
- Preheat oven to 180°C / 350°F. Grease a 12-cup muffin tin or use liners.
- Sauté spinach (and onion/garlic if using) in a little olive oil until wilted. Let cool slightly.
- Whisk eggs in a bowl with milk, salt, and pepper.
- Stir in spinach mixture and feta.
- Divide evenly into muffin cups (fill about ¾ full).
- Bake for 18–22 minutes, until set in the center.
- Cool slightly, then remove from tin.
Tips & Variations
- 🧀 Swap feta for goat cheese or ricotta for a milder flavor
- 🌿 Add fresh herbs (dill + feta = chef’s kiss)
- 🔥 Want more protein? Add chopped turkey bacon or smoked salmon
- ❄️ Freeze well! Reheat in the microwave for ~30–45 seconds
Want a Mediterranean, low-cal, or high-protein version? Or are you making these for meal prep vs brunch?
