Spinach and Feta Egg Muffins
These easy spinach feta egg muffins are perfect for busy mornings, and make an easy meal prep breakfast! With 3 simple ingredients and a few spices, these easy egg muffins can be put together in less than 10 minutes and are sure to be a hit with the whole family!
Equipment
- a muffin tin I like to use a regular-sized tin, but you can also mini one to make mini egg muffins. Or a large tin to make egg muffins, with 2-3 eggs in each!
- neutral oil for grassing the muffin tin I like to use avocado oil or grapeseed oil. But you can use any oil you like, you can also use melted butter or nonstick cooking spray. You can even make your egg muffins in silicone muffin liners!
Ingredients
- 6 large eggs I like to use whole eggs, but you can also use scrambled eggs(just be sure to add a little whole milk!), or egg whites
- 2-3 cups fresh spinach fresh spinach, I like to use baby spinach, but you can use any kind you like, even frozen spinach!
- feta cheese crumbled
- sea salt
- freshly ground black pepper
- crushed red pepper
Instructions
- Preheat the oven to 400 degrees F.
- Grease your muffin pan and set aside.
- Wash the spinach, and twist off any long steams, you can also use chopped spinach, but I like to leave mine whole. Pack each muffin cup with spinach, then sprinkle 1-2 tbsp of crumbled feta cheese.
- Then add the eggs. I like to crack one egg into each cup, leaving the egg whole.
- If you are using egg whites, whisk them for a minute to two in a large bowl, then pour them over the spinach and feta, doing your best to put the same amount of egg in each cup. If you are using scrambled eggs, in a mixing bowl whisk together your eggs with a 1/4 cup of milk, then pour the eggs over the spinach and feta, again doing your best to put an equal amount in each cup.
- Season with salt, pepper, and crushed red pepper. Place the finished egg cups in the preheated oven and back for 10-15 minutes or until cooked through.
- If you are cooking whole eggs like I did, you can pull them out a little earlier, if you like soft yolks. However, I would recommend cooking them all the way through if you plan on keeping them in the fridge to eat throughout the week.
- Allow the egg muffines to cool slightly, before removing them from the muffin tin.
- Serve with a buttered piece of toast or an English muffin. Enjoy!
Notes
These Spinach feta egg cups can be stored in an airtight container in the fridge for up to 5 days! To reheat your egg muffins, simply place them on a baking sheet, and bake at 250 degrees F for 5-7 minutes or until heated through!
I also love to make these egg muffins with cheddar cheese, to create a spinach and cheddar version!
Feel free to make as many or as few of these delicious egg muffins as you like!
Nutrition
Serving: 1muffinCalories: 74kcalCarbohydrates: 1gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 79mgPotassium: 125mgFiber: 0.2gSugar: 0.2gVitamin A: 1208IUVitamin C: 3mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!