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Make-Ahead Savory Spinach Feta Egg Muffin Cups

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These savory spinach feta egg muffin cups are a quick, easy, and make-ahead breakfast option that is fluffy, flavorful, and perfect for busy mornings or brunches.

Ingredients

Scale
  • 8 large eggs
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup milk (whole or 2%)
  • 1/4 cup red onion, finely diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line it with silicone liners.
  2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely diced red onion and cook for 2-3 minutes until translucent, stirring occasionally.
  3. Add the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, crack 8 large eggs and whisk together with 1/4 cup milk until well combined and slightly frothy.
  5. Stir in garlic powder, dried oregano, salt, black pepper, and red pepper flakes if using.
  6. Fold the sautéed spinach and onions into the egg mixture, then gently fold in the crumbled feta cheese.
  7. Pour the mixture evenly into the prepared muffin tin cups, filling them about 3/4 full.
  8. Bake for 20-25 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.
  9. Let the muffin cups cool in the pan for 5 minutes, then transfer to a wire rack.
  10. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Notes

Use fresh spinach for best results; if using frozen, thaw and squeeze out excess moisture to avoid soggy muffins. Whisk eggs thoroughly to incorporate air for fluffier muffins. Use room temperature eggs for even baking. Adjust baking time if using mini ramekins or silicone cups. Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently to avoid drying out.

Nutrition

Keywords: spinach, feta, egg muffins, make-ahead breakfast, savory muffins, easy breakfast, meal prep

Find it online: https://twirltaste.com/make-ahead-savory-spinach-feta-egg-muffin-cups-easy-breakfast-recipe/