🥚 Spinach & Feta Egg Muffins (Makes 10–12)
⏱ Time
Prep: 10–15 minutes
Cook: 20–25 minutes
Total: ~35 minutes
🧾 Ingredients
8 large eggs
1 cup fresh spinach, finely chopped
(or ¾ cup frozen spinach, thawed & VERY well squeezed)½ cup feta cheese, crumbled
¼ cup milk or cream (optional but makes them softer)
1 small onion or 2 green onions, finely chopped (optional)
1 tbsp olive oil or butter (for sautéing)
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder or minced garlic
Optional extras:
Pinch of nutmeg
Chili flakes
Grated parmesan
Bell peppers or mushrooms (finely chopped)
🔥 Instructions
1️⃣ Prep
Preheat oven to 180°C / 350°F
Grease a non-stick muffin tin well (very important!)
2️⃣ Cook the spinach (don’t skip!)
Heat olive oil in a pan over medium heat
Add onion (if using) → sauté 2–3 minutes until soft
Add spinach → cook until wilted and all moisture evaporates
Remove from heat and let cool slightly
👉 This step prevents soggy muffins.
3️⃣ Mix the eggs
In a large bowl, whisk:
Eggs
Milk/cream
Salt, pepper, garlic, nutmeg (if using)
Whisk until just combined—don’t overbeat.
4️⃣ Assemble
Divide spinach mixture evenly into muffin cups
Sprinkle feta on top
Pour egg mixture over each cup, filling about ¾ full
5️⃣ Bake
Bake for 20–25 minutes
They’re done when:
Tops are set
Centers don’t jiggle
Light golden edges appear
Let rest 5 minutes before removing.
✅ Pro Tips (for perfect muffins)
🧁 Use silicone muffin cups for easiest removal
💧 Excess moisture = rubbery eggs → always drain spinach
🧀 Add cheese last so it stays visible and creamy
🔥 Don’t overbake—eggs firm up as they cool
🌱 Variations
Low-carb / keto: Perfect as is
Mediterranean: Add olives + sun-dried tomatoes
Protein boost: Add diced chicken or turkey
Dairy-free: Skip cheese, add herbs instead
🧊 Storage & Reheating
Fridge: Up to 4 days
Freezer: Up to 2 months
Reheat:
Microwave: 20–30 seconds
Oven: 160°C / 325°F for 8–10 minutes
