Description
Delicious and portable egg muffins packed with spinach and feta, perfect for brunch or meal prep.
Ingredients
- 8 large eggs
- 1/2 cup milk (dairy or a neutral plant-based milk)
- 1 cup fresh spinach, chopped (or 3/4 cup thawed, drained frozen spinach)
- 3/4 cup crumbled feta cheese
- 1/4 cup grated cheddar or mozzarella (optional for extra melt)
- 1 small shallot or 1/4 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1–2 tablespoons olive oil or butter for sautéing
- Nonstick spray or a little oil for the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
- Heat olive oil or butter in a skillet over medium heat. Add the shallot and cook until softened (2–3 minutes). Add the garlic and cook 30 seconds more.
- Add the chopped spinach and cook until wilted (1–2 minutes). Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until frothy.
- Stir the cooked spinach mixture into the eggs. Fold in the crumbled feta and shredded cheese if using.
- Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the centers are set and a toothpick comes out clean. Let cool for 5 minutes before removing from the tin.
- Enjoy warm, or cool completely and refrigerate for quick breakfasts all week.
Notes
Use room-temperature eggs for better blending. Drain frozen spinach thoroughly to avoid watery muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American