Description
These Quick Egg Muffins with Spanish Spinach and Feta are a delicious and nutritious breakfast option, combining fresh spinach, tangy feta cheese, and flavorful seasonings baked into convenient, portable muffins. Perfect for busy mornings or meal prep, they are easy to make and packed with protein.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Fillings
- 1/2 cup spinach, chopped (fresh or frozen)
- 1/4 cup crumbled feta cheese
Other
- 1 tablespoon olive oil (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the egg muffins evenly.
- Prepare Muffin Tin: Lightly grease a muffin tin with olive oil or line with muffin liners to prevent sticking and facilitate easy removal of the muffins.
- Whisk Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until fully combined and slightly frothy.
- Add Spinach and Feta: Gently fold in the chopped spinach and crumbled feta cheese to evenly distribute throughout the egg base without overmixing.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow room for expansion as they cook.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set in the center and lightly golden on top, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store in the refrigerator for up to 5 days for a convenient grab-and-go meal.
Notes
- You can substitute spinach with other greens like kale or Swiss chard.
- For a dairy-free version, use a plant-based milk and vegan feta cheese.
- Reheat the muffins in the microwave for about 30 seconds before serving.
- Add herbs such as parsley or chives for extra flavor.
- Ensure not to overfill muffin cups to prevent overflow during baking.
