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Egg Muffins with Spinach and Feta

Deliciously comforting and versatile, these egg muffins combine savory feta, fresh spinach, and aromatic herbs for a nourishing breakfast or quick dinner.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 large large eggs, room temperature The base that keeps these muffins tender.
  • 1 cup baby spinach, chopped Adds color, nutrients, and a fresh green flavor.
  • 3/4 cup feta cheese, crumbled Salty, tangy, and brilliantly creamy.
  • 1/4 cup milk or unsweetened plant milk Helps create a light, custardy texture.
  • 1 small shallot, finely diced Aromatic sweetness.
  • 1 clove garlic, minced Optional, for warmth.
  • 1/4 cup fresh parsley or dill, chopped Bright herbal lift.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 1/2 teaspoon dried oregano Optional for a Mediterranean touch.
  • 1 tablespoon olive oil or melted butter To sauté the shallot and wilt the spinach.
  • 1 serving Nonstick spray or extra oil To grease the muffin tin.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well.
  2. In a small skillet, warm the olive oil over medium heat. Add the shallot and cook until translucent, about 2 minutes.
  3. Add the garlic and spinach and sauté until wilted and fragrant. Let cool slightly.
  4. In a large bowl, whisk the eggs with the milk, salt, pepper, and oregano until blended and slightly frothy.
  5. Stir in the cooled spinach mixture, crumbled feta, and fresh herbs. Taste the batter and adjust seasoning.
  6. Spoon the mixture evenly into the prepared muffin cups, filling each cup about three-quarters full.
Baking
  1. Bake for 18–22 minutes, until the centers are just set and the tops are lightly golden.
  2. Let the muffins cool in the tin for 5 minutes, then transfer to a rack.

Notes

For a dairy-free version, use nutritional yeast and dairy-free feta. Store in an airtight container for up to 4 days, or freeze for up to 2 months.