Spinach & Feta Egg Muffins

Ingredients

6 Large Eggs: Whisked well.
2 cups Fresh Spinach: Roughly chopped.
1/2 cup Feta Cheese: Crumbled into small chunks.
1/4 cup Milk or Cream: For a fluffier texture.
Seasonings: 1/2 tsp Garlic powder, 1/4 tsp Salt, and 1/4 tsp Black pepper.
Optional: Diced onions or red bell peppers for extra color.

Step-by-Step Instructions

Prep the Oven and Pan: Preheat your oven to 180°C (350°F). Generously grease a standard 6-cup muffin tin with olive oil or butter. This is a very important step to ensure the eggs don’t stick to the pan.
Whisk the Egg Base: In a large mixing bowl, whisk the eggs, milk, garlic powder, salt, and pepper until the mixture is uniform and slightly bubbly.
Distribute the Fillings: Place a handful of chopped fresh spinach into each muffin cup until they are about half full. Top the spinach with the crumbled feta cheese.
Pour the Batter: Carefully pour the egg mixture over the spinach and feta in each cup. Fill them about 3/4 of the way to the top, leaving a little room for them to rise while baking.
Bake: Place the tin in the oven and bake for 18–22 minutes. The muffins are done when the centers are firm and the tops are slightly golden brown.
Cool and Remove: Let the muffins cool in the pan for 5–10 minutes. Use a butter knife to gently run around the edges of each muffin to pop them out easily.

Common Questions & Answers

Q: Can I make these in an Air Fryer? A: Yes! Use silicone muffin liners and place them in the air fryer basket. Cook at 160°C (320°F) for 12–15 minutes until set.

Q: How do I prevent the muffins from becoming watery? A: If you use frozen spinach instead of fresh, make sure to squeeze out every drop of excess water after thawing before adding it to the muffin tin.

Q: How long can I store these in the refrigerator? A: Store them in an airtight container for up to 4 days. They are great for a quick breakfast—just reheat them for 30 seconds in the microwave.

Q: Can I add different vegetables? A: Absolutely. This is a very versatile recipe. You can substitute the spinach for finely chopped broccoli, mushrooms, or kale.