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Easy Make-Ahead Spinach and Feta Egg Muffins

spinach and feta egg muffins - featured image
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These egg muffins are a quick, healthy, and make-ahead breakfast option featuring savory spinach and tangy feta. Perfect for busy mornings or casual brunches, they are fluffy, flavorful, and crowd-pleasing.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 2 cups fresh spinach, washed, roughly chopped, and well-drained
  • 1 cup crumbled feta cheese
  • 1/4 cup (60 ml) whole or 2% milk (optional)
  • 1 small onion, finely diced (yellow or red)
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for sautéing onions and spinach)
  • Optional herbs: a pinch of dried oregano or fresh dill

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in chopped spinach and cook until wilted and most moisture evaporates, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together 8 large eggs and 1/4 cup (60 ml) milk until smooth and slightly frothy. Season with salt, pepper, and optional herbs.
  5. Fold the sautéed spinach mixture and crumbled feta gently into the beaten eggs. Mix just until evenly distributed.
  6. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 18-22 minutes until muffins puff up and are set in the center but still slightly soft when gently pressed.
  8. Let muffins cool in the pan for 5 minutes, then carefully run a butter knife around edges and transfer to a wire rack to cool completely.
  9. Enjoy warm, or cool completely before storing in an airtight container in the fridge for up to 5 days.

Notes

Drain spinach very well to avoid soggy muffins. Do not overbake to keep muffins moist and fluffy. Use room temperature eggs for better texture. Muffins reheat well in microwave or toaster oven. Can be frozen for up to 2 months.

Nutrition

Keywords: egg muffins, spinach, feta, make-ahead breakfast, quick breakfast, healthy breakfast, protein-packed, gluten-free

Find it online: https://tinastirs.com/easy-make-ahead-spinach-and-feta-egg-muffins-recipe-for-quick-breakfasts/