Egg Muffins with Spinach and Feta
These easy egg muffins are packed with fresh spinach and creamy feta, making a comforting meal perfect for breakfast, brunch, or a quick snack.
Ingredients
Egg Muffin Base
- 8 large large eggs, room temperature The base for tender, fluffy muffins.
- 1 cup fresh spinach, finely chopped A bright, iron-rich green that wilts into the eggs.
- 1/2 cup crumbled feta cheese Salty, tangy, and slightly creamy.
- 1/4 cup milk Helps create a custardy texture. Dairy or plant-based.
- 1/4 cup grated cheddar or mozzarella (optional) For extra melty comfort.
Flavor Boosters
- 1 small shallot or 1/4 cup red onion, finely diced Adds sweet onion depth.
- 1 clove garlic, minced A whisper of aromatic warmth.
- 1/4 teaspoon smoked paprika A gentle smoky note.
- 1/2 teaspoon salt Essential seasoning.
- 1/4 teaspoon black pepper Essential seasoning.
- 1 tablespoon fresh dill or chives, chopped (optional) Bright herbal finish.
- Olive oil or cooking spray for greasing the muffin tin To prevent sticking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
- In a large bowl, whisk together the eggs and milk until smooth and slightly frothy.
- Season with salt, pepper, and smoked paprika.
- Stir in the chopped spinach, crumbled feta, diced shallot, minced garlic, and half of the fresh herbs.
- Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Sprinkle the tops with the optional cheddar or mozzarella.
Baking
- Bake for 18–22 minutes until puffed, lightly golden, and set in the center.
- A toothpick should come out clean or with just a tiny bit of custard.
- Let them cool in the tin for 5 minutes, then gently run a knife around each cup to release.
Serving
- Serve warm and enjoy the inviting aroma.
Notes
Make it vegetarian by adding roasted red peppers and sun-dried tomatoes. Gluten-free option available. They store well in the fridge for up to 4 days and can be frozen for longer storage.