Spinach and Feta Breakfast Muffins

Spinach and Feta Breakfast Muffins

Fluffy egg muffins packed with wilted spinach and salty feta for a grab-and-go breakfast.

Total 35 min Makes 12 muffins Calories 98/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

These savory egg muffins bake up light and fluffy, studded with wilted spinach and tangy feta cheese. They reheat well, making them a convenient make-ahead option for busy mornings or a light brunch spread alongside fresh fruit.

Ingredients

  • 1 tablespoon olive oil
  • 3 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1/4 cup milk
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons green onion, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • nonstick cooking spray

Method

  1. Preheat the oven to 350°F and generously coat a 12-cup muffin pan with nonstick cooking spray.

  2. Heat olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

  3. Add spinach to the skillet and cook, stirring, until wilted and most of the liquid has evaporated, about 3 minutes. Remove from heat and let cool slightly.

  4. In a large bowl, whisk together the eggs and milk until well combined.

  5. Stir in the wilted spinach, feta cheese, red bell pepper, green onion, salt, black pepper, and garlic powder until evenly distributed.

  6. Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.

  7. Bake until the muffins are puffed, set in the center, and lightly golden on top, 18 to 20 minutes.

  8. Let the muffins cool in the pan for 5 minutes, then run a knife around the edges and remove.

Rate this recipe

★ 4.0 (1)

Spinach and Feta Breakfast Muffins

These savory egg muffins bake up light and fluffy, studded with wilted spinach and tangy feta cheese. They reheat well, making them a convenient make-ahead option for busy mornings or a light brunch spread alongside fresh fruit.

35 min 12 muffins 98 cal

Ingredients

  • 1 tablespoon olive oil
  • 3 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1/4 cup milk
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons green onion, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • nonstick cooking spray

Method

  1. 1

    Preheat the oven to 350°F and generously coat a 12-cup muffin pan with nonstick cooking spray.

  2. 2

    Heat olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

  3. 3

    Add spinach to the skillet and cook, stirring, until wilted and most of the liquid has evaporated, about 3 minutes. Remove from heat and let cool slightly.

  4. 4

    In a large bowl, whisk together the eggs and milk until well combined.

  5. 5

    Stir in the wilted spinach, feta cheese, red bell pepper, green onion, salt, black pepper, and garlic powder until evenly distributed.

  6. 6

    Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.

  7. 7

    Bake until the muffins are puffed, set in the center, and lightly golden on top, 18 to 20 minutes.

  8. 8

    Let the muffins cool in the pan for 5 minutes, then run a knife around the edges and remove.