Egg Muffins with Spinach

This hearty egg muffin recipe has been my go-to breakfast solution for busy mornings. Packed with protein and veggies, these portable egg cups make meal prep a breeze while delivering Mediterranean-inspired flavors that wake up your taste buds.

I first created these egg muffins when looking for protein-rich breakfast options that wouldn't leave me hungry an hour later. Now they're a weekly staple in my household, and I often make a double batch on Sundays so we have quick breakfasts ready throughout the week.

Ingredients

• Large eggs Six eggs form the protein-rich base of these muffins. Look for free-range eggs with bright orange yolks for best flavor.
• Fresh spinach One cup of chopped fresh spinach adds nutrients and a pop of color. Baby spinach offers the mildest flavor if you have picky eaters.
• Crumbled feta cheese Half a cup provides tangy flavor and creamy texture. Traditional Greek feta made from sheep's milk offers the most authentic taste.
• Milk Quarter cup helps create a fluffier texture. Any milk works, including non-dairy alternatives.
• Salt Just a quarter teaspoon enhances all the flavors without making the muffins taste salty.
• Black pepper An eighth teaspoon adds subtle warmth. Freshly ground pepper provides the best flavor.
• Optional add-ins Bell peppers, cherry tomatoes, onions, and pre-cooked meat allow for endless variations based on your preferences.

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 350°F. Thoroughly grease a standard-sized muffin tin with cooking spray or butter, making sure to coat the sides well to prevent sticking. Alternatively, use silicone liners for easier removal and cleanup.

Prep the Ingredients

Chop the fresh spinach into small pieces to ensure even distribution throughout the egg mixture. If using block feta, crumble it into small pieces. For optional ingredients, dice vegetables into small, uniform pieces no larger than a quarter inch for even cooking.

Mix the Base

In a large mixing bowl, crack all six eggs and whisk vigorously until the whites and yolks are fully incorporated. Add the milk if using and continue whisking until smooth. Season with salt and pepper, whisking again to distribute the seasonings evenly.

Combine Everything

Gently fold in the chopped spinach and crumbled feta using a spatula. If using optional ingredients like bell peppers, tomatoes, onions, or pre-cooked meat, add them now. Stir just until everything is evenly distributed without overmixing.

Fill and Bake

Use a measuring cup or ladle to pour the egg mixture into the prepared muffin cups, filling each about three-quarters full to allow room for expansion. Place in the preheated oven and bake for 20-25 minutes until the centers are set and the tops are lightly golden. Let cool for 5 minutes before removing from the tin.

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Feta cheese is definitely my secret weapon in this recipe. My Greek grandmother always said that good feta should have a tangy bite that makes ordinary dishes extraordinary. I remember watching her crumble it between her fingers, teaching me that the best feta should have just the right moisture level not too dry, not too wet.

Storage Solutions

These egg muffins maintain their quality remarkably well when stored properly. After cooling completely, transfer them to an airtight container and refrigerate for up to 4 days. For longer storage, wrap each muffin individually in plastic wrap and place in a freezer bag they'll keep for up to 3 months frozen. To reheat from refrigerated, microwave for 20-30 seconds. From frozen, microwave for 60-90 seconds or until heated through. The texture remains surprisingly good, though the spinach may release a bit more moisture after freezing.

Make It Your Own

The beauty of this recipe lies in its adaptability. For a Mediterranean version, add sun-dried tomatoes, olives, and oregano. Craving something spicy? Mix in diced jalapeños, pepper jack cheese, and a dash of hot sauce. You can also make it heartier by adding pre-cooked quinoa or diced sweet potato. For those avoiding dairy, nutritional yeast provides a cheesy flavor without the actual cheese. And dont forget about herbs fresh dill, chives, or basil can transform the flavor profile completely.

Serving Suggestions

While these egg muffins are perfectly satisfying on their own, they truly shine when paired with complementary sides. Serve alongside avocado slices drizzled with olive oil and a sprinkle of red pepper flakes for a complete breakfast. They also pair beautifully with a simple green salad dressed with lemon vinaigrette for a light lunch. For brunch gatherings, arrange them on a platter with fresh fruit and whole grain toast for a beautiful presentation that lets guests mix and match their favorites.

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Common Questions

→ How long do these egg muffins stay fresh?

These egg muffins will stay fresh in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped for up to 3 months. Reheat from frozen in the microwave for 60-90 seconds or until heated through.

→ Can I substitute the feta cheese with something else?

Absolutely! While feta provides a distinctive tangy flavor, you can substitute with other cheeses like cheddar, mozzarella, goat cheese, or even dairy-free alternatives. Each will create a slightly different flavor profile while maintaining the creamy texture.

→ What's the best way to prevent the egg muffins from sticking?

For best results, either use silicone muffin liners which provide excellent non-stick properties, or thoroughly grease a regular muffin tin with cooking spray or butter. Allow the muffins to cool for 5 minutes before removing them from the tin to prevent sticking.

→ How can I make these egg muffins dairy-free?

To make these egg muffins dairy-free, skip the milk or substitute with a plant-based alternative like almond or oat milk. Replace the feta cheese with dairy-free cheese or nutritional yeast for a cheesy flavor, or add extra vegetables and herbs to boost flavor without dairy.

→ What are good side dishes to serve with these egg muffins?

These egg muffins pair wonderfully with fresh fruit, avocado slices, roasted potatoes, a simple green salad, or whole grain toast. For a more substantial meal, serve alongside yogurt with granola or a smoothie. They're also perfect on their own as a quick grab-and-go breakfast.

→ Can I add other vegetables to these egg muffins?

Yes! These egg muffins are highly customizable. Try adding diced bell peppers, mushrooms, zucchini, broccoli, kale, or any other vegetables you enjoy. Just make sure to chop them small and consider pre-cooking particularly firm vegetables to ensure they're tender in the final product.