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Egg Muffins with Spinach and Feta

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These egg muffins with spinach and feta are a simple, protein-packed breakfast perfect for busy mornings. Baked in a muffin tin for easy portioning, they combine fluffy eggs, savory feta, and colorful vegetables into a convenient grab-and-go meal.

Ingredients

6 large eggs

1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)

1/2 cup crumbled feta cheese

1/4 cup milk (optional)

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup diced bell peppers

1/4 cup diced cherry tomatoes

2 tablespoons diced onions

1/4 cup cooked and crumbled bacon or sausage

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners.
  2. Finely chop the spinach and crumble the feta cheese if needed.
  3. In a large bowl, whisk the eggs. Add the milk if using, along with salt and black pepper.
  4. Stir in the spinach, feta cheese, bell peppers, cherry tomatoes, onions, and cooked bacon or sausage until evenly combined.
  5. Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
  6. Bake for 20 to 25 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
  7. Allow the muffins to cool for a few minutes before removing from the tin. Serve warm or at room temperature.

Notes

  • For a vegetarian version, omit the bacon or sausage.
  • Substitute feta with cheddar, goat cheese, or mozzarella if desired.
  • Add mushrooms, zucchini, or sun-dried tomatoes for extra vegetables.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat in the microwave for 20 to 30 seconds, or 60 to 90 seconds if frozen.

Nutrition

Find it online: https://recipesbyjanet.com/egg-muffins-with-spinach-and-feta/