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Easy Spinach and Feta Egg Muffin Cups

spinach and feta egg muffin cups - featured image
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Quick, filling, and flavorful egg muffin cups packed with sautéed spinach and tangy feta cheese, perfect for meal prep and busy mornings.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 2 cups fresh spinach, packed
  • 1/2 cup crumbled feta cheese
  • 1/4 cup milk (whole, 2%, or dairy-free alternative)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano or fresh herbs (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well with olive oil or nonstick spray.
  2. Heat olive oil in a nonstick skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add fresh spinach and sauté until wilted and bright green, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together eggs and milk until smooth and slightly frothy. Add salt, pepper, and oregano if using.
  5. Stir the sautéed spinach and garlic into the egg mixture, then fold in the crumbled feta cheese evenly.
  6. Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Bake in the preheated oven for 18-20 minutes. Check at 18 minutes; eggs should be set but still moist.
  8. Allow muffins to cool in the pan for 5 minutes, then loosen edges with a knife and remove gently.

Notes

Grease muffin tin well to prevent sticking. Squeeze excess moisture from spinach to avoid soggy muffins. For fluffier muffins, separate egg whites and yolks, beat whites until stiff, then fold in yolks and other ingredients gently. Muffins freeze well; store individually wrapped in freezer bags for up to 3 months.

Nutrition

Keywords: egg muffins, spinach and feta, meal prep, breakfast, easy recipe, healthy, protein-packed, gluten-free

Find it online: https://tastytuck.com/easy-spinach-and-feta-egg-muffin-cups-recipe-for-perfect-meal-prep/