Feta and Spinach Muffins

These robust Feta and Spinach Muffins are a healthy way to start the day! Make as an easy and scrumptious brunch or breakfast for on the go or meal prepping all week long. Serve with bacon, toast, or fresh fruit.

These Feta and Spinach Muffins are very simple to make. It's basically like making an egg scrambler in a muffin tin. All you need to do is whisk your eggs, add the rest of the ingredients, and whisk again! Then bake in muffin tins and serve. You can make them in standard size muffins tins for a perfect adult portion or in mini muffin tins for a grab and go breakfast or snack for the kids.

If you love a good hearty egg breakfast, make sure to check out this everything bagel bacon egg and cheese croissant ring for breakfast or a simple egg and cheese breakfast burrito. Or make a family style garden vegetable omelette!

Ingredients

These spinach and feta egg muffins are loaded with fresh and healthy vegetables. You need:

• chopped fresh spinach: or use frozen spinach as long as you squeeze out the water
• crumbled feta cheese
• diced red bell pepper: orange, green or yellow peppers work too.
• garlic powder
• salt and pepper
• a splash of milk

They are simple delicious with these wholesome fresh ingredients. They are also an easy way to sneak some spinach into your kids' daily diet if you have picky eaters who give you a hard time, especially about eating their greens.

Variations

There are so many ways to vary your spinach egg muffins. They are a perfect little muffin to make with the vegetables, herbs, and cheese you have on hand. Here are some suggestions:

• Mini muffins: instead of cooking all the egg mix in a standard muffin tin, make some mini muffins for the kids. Mini egg muffins will cook for less time, for about 7-10 minutes, or until the eggs no longer jiggle.
• Different cheeses: feta has a strong flavor and smell. If you're not big on feta, replace it with mozzarella, cheddar, swiss, white cheddar, or really any other cheese you love. You can never go wrong with cheese!
• Add breakfast meat: Add some bacon bits, cooked ham, sausage, or pork roll to the egg mix for a non-vegetarian option. We usually eat these with bacon or pork roll on the side, but I bet they would be fantastic with either diced and added directly to the egg muffins.
• Change the vegetables: substitute other veggies you have on hand for the spinach. Arugula or kale are good options, as are broccoli and asparagus.

Instructions

You'll make these spinach egg muffins in 3 simple steps.

1. Spray your muffin tins with cooking oil.
2. In a mixing bowl, whisk the eggs and add salt, pepper, garlic powder, and milk. Stir well. Then mix in the diced red pepper and chopped spinach.
3. Pour into muffin cups and top with the cheese. Bake for 15-18 minutes. You'll know they're done when the egg no longer jiggles or a toothpick inserted into the center comes out clean.

Then serve and enjoy!

Meal Prepping

Spinach egg muffins are ideal for breakfast or lunch meal prep because they keep well in the fridge for the week, they are perfectly portioned, and because you can make a large batch in less than 20 minutes.

How To Store

If you're planning to eat your spinach egg muffins within the week, you can store them in the fridge and warm in the microwave or toaster. They are also delicious at room temperature, which makes them ideal for a brunch where they can be served as a finger food or left on the table for a bit of time.

Spinach egg muffins are a great freezer-friendly food. Wrap them tightly in plastic and store in the freezer for about 3 months. The texture of the egg might change a little bit after defrosting. They may seem a little soggy but this is nothing that a few minutes in the toaster won't fix. To warm your spinach egg muffins after they've been in the freezer, toast for about 5 minutes.

Enjoy!

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