These egg muffins are your new best friend! Packed with fresh spinach and tasty feta cheese, they are super easy to make and perfect for breakfast or a snack.
I love how they are just the right size to grab and go. Plus, they’re a great way to sneak in some veggies! Who said healthy can’t be delicious? 🥚💚
Key Ingredients & Substitutions
Eggs: These are the star of the show! Fresh, large eggs make for a fluffy texture. If you’re looking for a vegan alternative, try using aquafaba (the liquid from canned chickpeas) in a ratio of about 3 tablespoons per egg.
Spinach: Fresh spinach adds great color and nutrients. You can swap it for kale or Swiss chard if desired, or use frozen spinach—just make sure to thaw and drain it first, so it doesn’t release too much water.
Feta Cheese: Feta brings a delicious tanginess. You can substitute with goat cheese for a creamier texture or a dairy-free feta if you’re avoiding dairy. For a milder taste, try mozzarella or ricotta cheese.
Milk: Regular dairy milk works perfectly, but non-dairy options like almond milk, oat milk, or soy milk can also be used without losing flavor.
Garlic Powder: This step is optional, but it adds a nice kick. If you prefer fresh flavor, you can use minced garlic instead—just use about a clove.
How Do I Get My Egg Muffins to Bake Evenly?
Getting your egg muffins to bake just right involves a couple of key steps. First, make sure to whisk the ingredients thoroughly. This helps incorporate air, resulting in fluffier muffins.
- Preheat the oven adequately. A hot oven ensures a good rise and even baking.
- Fill each muffin cup about 3/4 full. This gives them room to expand without overflowing.
- Check for doneness at the lower end of the baking time. Insert a toothpick in the center—it should come out clean.
Letting them cool a bit before removing helps set the shape and makes for easier removal. Enjoy your lovely breakfast!
How to Make Egg Muffins with Spinach and Feta
Ingredients You’ll Need:
For the Egg Muffins:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk (or a milk alternative)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Cooking spray or oil for greasing the muffin tin
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and 18-20 minutes to bake. So, you’ll have warm, tasty egg muffins ready in about 30 minutes. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab your muffin tin and spray it with cooking spray or lightly coat it with oil. This will help the muffins come out easily once they’re baked.
2. Make the Egg Mixture:
In a large mixing bowl, crack the 6 large eggs and pour in the 1/4 cup of milk. Add the salt, black pepper, and garlic powder if you’re using it. Whisk everything together until it’s nice and smooth. This will be your egg base!
3. Add the Spinach and Feta:
Next, stir in the chopped spinach and crumbled feta cheese. Mix them in gently, making sure the spinach is evenly spread throughout the egg mixture. This will give you delicious flavor in every bite!
4. Fill the Muffin Tin:
Now, pour the egg mixture evenly into each muffin cup. Fill them about 3/4 full, so they have room to rise as they bake.
5. Bake the Muffins:
Put the muffin tin in the preheated oven and bake for 18-20 minutes. You’ll know they’re ready when they are set in the middle and a little golden on top. The smell will be fantastic!
6. Cool and Remove:
Once baked, let the muffins cool for a few minutes in the tin. Then, gently run a knife around the edges to help them come out easily. Remove them from the tin and let them cool a bit more on a plate.
7. Enjoy or Store:
Serve your egg muffins warm or let them cool completely if you want to store them. Place them in an airtight container in the refrigerator where they’ll stay fresh for up to 5 days. Enjoy your tasty, healthy snacks!
Can I Use a Different Cheese Instead of Feta?
Absolutely! You can substitute feta with other cheeses like goat cheese, cheddar, or mozzarella. Just keep in mind that the flavor and texture will change slightly. If you opt for a firmer cheese like cheddar, it may alter the creaminess of the muffins!
Can I Make These Egg Muffins Dairy-Free?
Yes, you can! Simply replace the milk with a non-dairy milk alternative, such as almond, soy, or oat milk. You can also use dairy-free feta to keep the entire recipe dairy-free. Just check the labels for any allergens!
How Should I Store Leftover Egg Muffins?
Store leftover egg muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them in individual portions. Just thaw in the fridge overnight before reheating. They can be warmed up in the microwave for about 30 seconds to 1 minute!
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to customize your egg muffins by adding diced bell peppers, onions, or even cooked mushrooms. Just ensure that any additional vegetables are chopped finely and, if necessary, sautéed beforehand to remove excess moisture before adding them to the mixture.
