Description

Savory, fluffy egg muffins studded with spinach and feta cheese. These make-ahead breakfast bites are perfect for brunches, meal prep, or portable morning meals, offering zero morning stress and customizable flavors.

Ingredients

Scale

12 large eggs
1/2 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups fresh baby spinach, packed
1/2 cup crumbled feta cheese
1 small red bell pepper, finely diced
2 cloves garlic, minced
Optional: 1/2 cup cooked bacon or ham, chopped
Optional: 2 tablespoons fresh chives, chopped
Optional: 1 teaspoon hot sauce

Instructions

Preheat oven to 350°F (175°C).
Dice the red pepper, mince the garlic, and crumble the feta cheese. Wash and dry the spinach.
In a large bowl, crack the eggs and add milk, salt, and pepper. Whisk vigorously for 30-60 seconds until uniform and slightly frothy.
Line a 12-cup standard muffin tin with silicone liners or grease thoroughly with butter or cooking spray.
Divide the spinach, feta, pepper, and garlic evenly among the 12 muffin cups. Squeeze excess moisture from the spinach before adding.
Pour the egg mixture into each cup, filling them about 3/4 full. Gently press down fillings to submerge them in the egg.
Bake for 20-22 minutes until puffed, golden brown, and set in the center (a toothpick inserted should come out clean).
Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before serving or storing.

Notes

Squeeze spinach thoroughly to remove excess water to prevent soggy muffins. Cool completely before storing to avoid steaming. Can be frozen for up to 3 months. Serve at room temperature for best texture.

Prep Time: 14 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 95
Sugar: 0.5
Sodium: 180
Fat: 7
Saturated Fat: 3
Carbohydrates: 1
Fiber: 0.5
Protein: 7

Keywords: egg muffins, make-ahead breakfast, brunch recipes, spinach and feta, meal prep, gluten-free breakfast, party bites