Egg Muffins with Spinach and Feta
Savory, handheld frittatas baked in a muffin tin, perfect for busy breakfasts or a light brunch. They are protein-packed, budget-friendly, and freezer-friendly.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped Substitute: thawed, well-drained frozen spinach or chopped kale
- 1/2 cup feta cheese, crumbled Substitute: goat cheese or feta-style vegan cheese
- 1/4 cup bell peppers, diced Any color
- 1/4 cup onion, diced White, yellow, or red
- to taste Salt and pepper
- Cooking spray or olive oil for greasing Or use silicone liners
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
- Crack the eggs into a mixing bowl and whisk until yolks and whites are fully combined and slightly frothy.
- Stir in the chopped spinach, crumbled feta, diced bell peppers, diced onion, and a pinch of salt and pepper. Mix gently.
- Grease a muffin tin with cooking spray or brush with olive oil. Pour or ladle the egg mixture into each muffin cup, filling each about two-thirds full.
Baking
- Bake for 20–25 minutes, until the edges are set and the tops are lightly golden.
- Cool the muffins in the pan for 3–5 minutes, then run a small knife around the edges and lift out.
- Cool slightly before stacking or packing.
Notes
Serve warm or at room temperature. Store cooled muffins in an airtight container for up to 4 days in the refrigerator. They can be frozen for up to 3 months.