Easy Egg Muffins with Spinach and Feta (Print version)
Tender baked egg muffins filled with spinach, feta, green onion, and herbs for an easy meal prep breakfast.
# Ingredients:
For the egg muffins
01 -
Olive oil spray or 1 tablespoon olive oil, for greasing
02 -
10 large eggs
03 -
1/3 cup (80 ml) milk
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon dried oregano
06 -
1/2 teaspoon kosher salt, or less if the feta is salty
07 -
1/4 teaspoon black pepper
08 -
2 cups (60 g) chopped fresh spinach, wilted and squeezed dry, or 3/4 cup (115 g) thawed frozen chopped spinach, squeezed dry
09 -
3/4 cup (110 g) crumbled feta cheese
10 -
1/3 cup (35 g) thinly sliced green onion
11 -
1/2 cup (75 g) finely diced red bell pepper
12 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 12-cup muffin tin very well with olive oil spray or olive oil, including the upper rim of each cup.
02 -
If using fresh spinach, wilt it in a skillet for 1-2 minutes, then cool slightly and squeeze out moisture. If using frozen spinach, thaw it and squeeze it dry in a clean towel.
03 -
In a large bowl, whisk the eggs, milk, baking powder, oregano, salt, and pepper until smooth and lightly foamy.
04 -
Fold in the spinach, feta, green onion, red bell pepper, and parsley until evenly distributed.
05 -
Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 -
Bake for 18-22 minutes, until the tops are puffed and the centers are set. Rest in the pan for 5 minutes, then loosen the edges and transfer to a rack.
# Good to know:
01 -
Makes 12 muffins, or 6 servings of 2 muffins each.
02 -
Cool completely before refrigerating to prevent soggy bottoms.
03 -
Refrigerate up to 4 days or freeze up to 2 months.