Fluffy Egg Muffins with Chives, Feta, and Spinach
These savory muffins combine feta, spinach, and chives in a fluffy egg base—perfect for breakfast or a comforting snack.
Ingredients
Main Ingredients
- 1 cup cooked quinoa Adds nutty flavor and boosts protein.
- 1/2 cup feta cheese, crumbled Creamy and tangy, melts beautifully.
- 1/2 cup fresh spinach, chopped Earthy and nutritious.
- 1/4 cup chives, chopped Mild onion flavor.
- 2 large eggs, beaten Main binding element.
- 1/4 cup milk Keeps muffins moist.
- 1/4 teaspoon salt Enhances flavor.
- 1/4 teaspoon black pepper Adds spice.
- 1 tablespoon olive oil (for greasing) Prevents sticking.
- 1/4 cup cherry tomatoes, sliced (for garnish) Enhances presentation.
- to taste fresh parsley for garnish Adds freshness.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil.
- In a large bowl, whisk the eggs and milk together until well combined.
- Add the cooked quinoa, crumbled feta cheese, chopped spinach, and chives and stir gently to combine.
- Season with salt and black pepper.
- Pour the mixture into the muffin tin, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 15-20 minutes until tops are golden brown and a toothpick comes out clean.
- Let muffins cool for a few minutes before transferring them from the tin.
Garnishing
- Garnish with cherry tomato slices and fresh parsley before serving.
Notes
Use fresh ingredients for better taste. Don’t overmix to keep muffins light and fluffy. Customize fillings as desired. Muffins can be stored in the fridge for up to four days or frozen for up to three months.