American
Spinach Feta Egg Muffins
Tender baked egg muffins filled with spinach, bell pepper, green onions, and tangy feta cheese. They bake in a standard muffin pan into individual portions that are easy to refrigerate and reheat, making them particularly useful for breakfast meal prep without requiring complicated ingredients.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- American
Ingredients
- 1 teaspoon olive oil
- 2 cups baby spinach, roughly choppedSubstitute:
Finely chopped kale — Replace the 2 cups spinach with about 1 1/2 cups finely chopped kale and sauté for 4 to 5 minutes so it becomes tender.
- 1/3 cup finely diced red bell pepperSubstitute:
Yellow bell pepper — Use the same 1/3 cup finely diced bell pepper.
- 10 large eggs
- 1/4 cup whole milkSubstitute:
2 percent milk — Use the same 1/4 cup. The finished muffins will be only slightly less rich.
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheeseSubstitute:
Shredded cheddar cheese — Use the same 1/2 cup. The flavor will be milder and less tangy.
- 1/4 cup thinly sliced green onions
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Save to My Recipe BookInstructions
Preheat the oven to 350°F.
Generously grease a standard 12-cup muffin pan with cooking spray or a thin coating of oil.
Heat the olive oil in a small skillet over medium heat.
Add the spinach and red bell pepper.
Cook for 2 to 3 minutes, stirring frequently, until the spinach has wilted and excess moisture has evaporated.
Remove the skillet from the heat and let the vegetables cool for several minutes.
Crack the eggs into a large mixing bowl.
Add the milk, garlic powder, salt, and black pepper.
Whisk thoroughly until the eggs are completely blended and slightly frothy.
Stir the cooked spinach and bell pepper into the egg mixture.
Fold in the feta and green onions.
Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
Bake for 18 to 22 minutes, until the centers are set and no liquid egg remains.
For food-safety confirmation, the centers should reach approximately 160°F.
Remove the muffin pan from the oven and let the egg muffins cool in the pan for 5 minutes.
Run a thin knife around the edges if necessary, then carefully remove the muffins.
Serve warm or allow them to cool completely for meal prep.
Recipe Notes
Cooking the spinach before adding it to the eggs prevents excess moisture from making the muffins watery. Grease the muffin pan thoroughly because baked egg can stick easily. The egg muffins puff while baking and settle slightly as they cool. This is normal. Two egg muffins make a convenient breakfast portion for many people. Refrigerate cooled muffins in an airtight container for up to 4 days. Reheat in the microwave in approximately 20-second intervals until hot throughout. The muffins can be frozen for up to 2 months. Wrap them individually before placing them in a freezer-safe container. Thaw overnight in the refrigerator for the best reheated texture.
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