Easy Egg Muffins with Spinach and Feta
A delightful blend of flavors, these Easy Egg Muffins with Spinach and Feta are perfect for busy mornings or relaxing brunches.
Ingredients
For Greasing and Base
- 1 tablespoon olive oil, for greasing Alternatively use olive oil spray.
Main Ingredients
- 10 large eggs
- 1/3 cup milk 80 ml
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt Use less if feta is salty.
- 1/4 teaspoon black pepper
- 2 cups chopped fresh spinach, wilted and squeezed dry Alternatively use 3/4 cup of thawed frozen chopped spinach.
- 3/4 cup crumbled feta cheese
- 1/3 cup thinly sliced green onion
- 1/2 cup finely diced red bell pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin with olive oil spray or olive oil, ensuring to reach the upper rim of each cup.
- If using fresh spinach, wilt it in a skillet over medium heat for about 1-2 minutes until soft. Allow it to cool slightly, then squeeze out excess moisture.
- If using frozen spinach, thaw and squeeze it dry in a clean towel.
- In a large mixing bowl, whisk together eggs, milk, baking powder, oregano, salt, and pepper until smooth and light.
- Gently fold in spinach, crumbled feta, sliced green onion, diced red bell pepper, and parsley.
Baking
- Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes or until the tops are puffed and the centers are set.
- Allow the muffins to rest in the pan for about 5 minutes before loosening the edges and transferring to a wire rack to cool.
Notes
For lighter versions, you can use egg whites instead of whole eggs, or substitute with almond milk for dairy-free options. Consider adding other veggies like mushrooms or zucchini for unique flavors.