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