Spinach and Feta Egg Muffins

Name: Spinach and Feta Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 large eggs; 2 cups baby spinach, roughly chopped; 1/2 cup feta cheese, crumbled; 2 garlic cloves, minced; 2 tsp olive oil; 1/4 cup whole milk; 1/4 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1/4 tsp red pepper flakes; as needed cooking spray or softened butter (for greasing)

Portable, protein-packed egg muffins loaded with fresh spinach, tangy feta, and a hint of garlic - a make-ahead low-carb breakfast that stores well in the fridge all week.

35 minEasyServes 4150 cal/serving

MediterraneanBreakfastOvenLow CarbVegetarianHigh ProteinHalal-friendlyGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

8 large eggs
2 cups baby spinach, roughly chopped
1/2 cup feta cheese, crumbled
2 garlic cloves, minced
2 tsp olive oil
1/4 cup whole milk
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/4 tsp red pepper flakes
as needed cooking spray or softened butter (for greasing)

Instructions

1

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well with cooking spray or softened butter (for greasing).
2

Heat 2 tsp olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 2 cups roughly chopped baby spinach and saute 1-2 minutes until wilted. Season with a pinch of kosher salt. Remove from heat and let cool slightly.
3

In a large bowl, whisk 8 large eggs with 1/4 cup whole milk, remaining 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes until smooth.
4

Divide the cooked spinach mixture evenly among the greased muffin cups. Pour the egg mixture over the spinach, filling each cup about three-quarters full. Sprinkle 1/2 cup crumbled feta cheese on top.
5

Bake 18-20 minutes until the eggs are fully set and a toothpick inserted in the center comes out clean. The internal temperature should reach 165°F (74°C).
6

Let cool in the pan 2 minutes, then run a knife around each cup and remove. Serve warm or refrigerate up to 5 days.

Questions

Can I make Spinach and Feta Egg Muffins dairy-free?

Yes. The dairy in this entry is 1/2 cup feta cheese, crumbled, 1/4 cup whole milk, as needed cooking spray or softened butter (for greasing). Swap the cheese for a plant-based melting cheese (expect a milder flavor); the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Spinach and Feta Egg Muffins ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Spinach and Feta Egg Muffins?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Lentil and Cottage Cheese Stuffed Peppers side
Es Cendol Coconut Pandan Dessert Drink drink
Broccoli Parmesan side

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