Spinach Egg Muffin Cups

$- 6 large eggs - 1 cup fresh spinach, finely chopped - 1/2 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup milk - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and freshly ground black pepper to taste - Olive oil spray or unsalted butter for greasing - Each serving has about 100 calories. - Macronutrient breakdown: - Protein: 8 grams - Fats: 6 grams - Carbohydrates: 2 grams Spinach Egg Muffin Cups are a great choice for any meal. They are easy to make and packed with nutrients. Each muffin contains protein from eggs and feta. The spinach adds vitamins and fiber. You can make these muffins quickly. They take about 30 minutes from start to finish. This recipe yields 12 muffin cups, perfect for sharing or meal prep. When you bake these, you will enjoy a warm and fluffy treat. They are great for breakfast, lunch, or a snack. Plus, they are easy to store and reheat. You can enjoy them all week long! {{ingredient_image_2}} First, you need to preheat your oven to 375°F (190°C). This step is important to ensure even baking. While the oven heats, lightly grease a standard muffin tin. You can use olive oil spray or a small amount of unsalted butter. This prevents the muffins from sticking. In a large mixing bowl, crack the six large eggs. Pour in a quarter cup of milk. Whisk the eggs and milk together until smooth. This mixture should look well blended. Next, add one cup of finely chopped spinach and half a cup of halved cherry tomatoes. Then, include half a cup of crumbled feta cheese. Sprinkle in a quarter teaspoon of garlic powder and onion powder. Lastly, add salt and freshly ground black pepper to taste. Gently stir everything until well combined. The colors of the vegetables will make this mixture look inviting. Now, carefully pour the egg mixture into the prepared muffin tin. Fill each muffin cup about three-quarters full. This allows space for the muffins to rise. Place the muffin tin in your preheated oven. Bake for 18 to 20 minutes. Check for doneness by looking for puffiness. If they jiggle lightly, give them a few extra minutes. Once baked, take the muffin tin out of the oven and let it cool for about five minutes. To help with removal, run a knife gently around the edges of each muffin cup. This will loosen them. Carefully lift the spinach egg muffins from the tin and serve warm. You can also let them cool completely and store them in an airtight container for meal prep! To avoid sogginess, use fresh spinach. Make sure it is finely chopped. This way, it cooks well and mixes evenly in the egg mix. Also, don’t overload on liquid. The milk adds creaminess, but too much can make them wet. Stick to the recipe for best results. To know when they are done, look for puffiness. They should rise and look golden on top. Gently shake the muffin tin. If they jiggle, give them a few more minutes. A toothpick test also works; it should come out clean. These muffins shine on their own, but garnishes can add flair. A sprig of parsley or a slice of avocado works well. They are great warm, but you can serve them cold too. Pair them with fresh fruit or yogurt for a balanced breakfast. For breakfast ideas, consider a light salad or whole-grain toast. A smoothie can add a nice touch. These muffins are versatile and can fit into many meals. Feel free to play with the ingredients. You can swap spinach for kale or bell peppers. Zucchini or mushrooms work beautifully too. If you love cheese, try goat cheese or cheddar. Adding herbs like basil or dill can elevate the flavor. You can also spice it up with red pepper flakes. Customize to your taste for a personal touch! Pro Tips Use Fresh Ingredients: Opt for fresh spinach and ripe cherry tomatoes for the best flavor. Fresh ingredients enhance the taste and nutritional value of your muffins. Customize Your Fillings: Feel free to experiment with other vegetables or cheeses. Bell peppers, onions, or even different types of cheese like mozzarella can add unique flavors. Make Ahead: These muffins can be made in advance and stored in the refrigerator. They reheat well, making them perfect for quick breakfasts or snacks throughout the week. Check for Doneness: To ensure your muffins are fully cooked, insert a toothpick in the center. If it comes out clean, your muffins are ready to enjoy! {{image_4}} You can easily switch up the protein in your spinach egg muffin cups. For a lighter option, use egg whites instead of whole eggs. This change reduces calories and fat. You can also try plant-based alternatives like tofu or chickpea flour. These options keep your muffins tasty while catering to different diets. Feel free to add more veggies to your muffin cups. Bell peppers, zucchini, or mushrooms work well. Chop them finely so they mix in with the eggs. You can also use leftover roasted vegetables for a new twist. This way, you get extra nutrients and fun colors in your dish. Spice up your muffin cups with herbs and seasonings. Try adding fresh herbs like parsley or basil for a bright taste. A pinch of red pepper flakes can bring some heat. You can also use different cheeses, like cheddar or goat cheese, for a new flavor. Experiment with what you love best! To keep your spinach egg muffin cups fresh, store them in an airtight container. They will last in the fridge for up to four days. If you want to store them longer, freeze them. Place the cooled muffins in a freezer bag, making sure to remove as much air as possible. They can stay in the freezer for about three months. When you are ready to eat them, just thaw overnight in the fridge. Reheating is easy. For the best taste and texture, use the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10-15 minutes. You can also microwave them. Just warm them for 30-45 seconds. Be careful not to overheat, or they may dry out. These muffins are perfect for meal prep. You can make a big batch on the weekend. Fill a muffin tin and bake. Once cool, store them in the fridge or freezer. They make a quick and healthy breakfast option. You can also mix in different veggies or spices to keep things exciting each week. Yes, you can make these muffin cups ahead. They store well in the fridge for up to four days. Just place them in an airtight container. You can also freeze them for up to three months. When you want to eat them, reheat in the oven at 350°F (175°C) for about 10 minutes. This keeps them warm and tasty. To prevent sticking, grease your muffin tin well. I recommend using olive oil spray or unsalted butter. Make sure to coat each cup evenly. You can also use silicone muffin cups. They are non-stick and easy to clean. If you use paper liners, spray them lightly with oil too. Yes, you can skip the cheese if you want. The muffins will still taste good but will be less creamy. To keep flavor, try adding extra spices or herbs. You could also add more veggies like bell peppers or mushrooms for extra taste and texture. In this guide, we covered how to make delicious Spinach Egg Muffin Cups. You learned about the key ingredients, from eggs to feta cheese, and explored step-by-step instructions for perfect muffins. With tips for customization and storage, you can enjoy these muffins at any time. Remember, you can easily change the flavors with different veggies or spices. Whether for breakfast or a snack, these muffins are a tasty and healthy choice. Enjoy making them your own!$

Spinach Egg Muffin Cups

Delicious and healthy muffin cups made with eggs, spinach, and feta cheese.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12

Ingredients

6 large eggs
1 cup fresh spinach, finely chopped
0.5 cup cherry tomatoes, halved
0.5 cup feta cheese, crumbled
0.25 cup milk
0.25 teaspoon garlic powder
0.25 teaspoon onion powder
to taste salt and freshly ground black pepper
as needed olive oil spray or unsalted butter for greasing

Instructions

Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a standard muffin tin with olive oil spray or a small amount of butter to prevent sticking.
In a large mixing bowl, crack the 6 eggs and pour in the milk. Whisk together vigorously until the mixture is smooth and well combined.
To the egg mixture, add in the finely chopped spinach, halved cherry tomatoes, crumbled feta cheese, garlic powder, onion powder, and a sprinkle of salt and freshly ground black pepper. Gently stir until all ingredients are thoroughly mixed and evenly distributed.
Carefully pour the egg mixture into the prepared muffin tin, filling each muffin cup about three-quarters full to allow for rising.
Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffin cups should be puffed up and fully set in the center; if they jiggle lightly, give them a few more minutes.
Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. To help with removal, run a knife gently around the edges of each muffin cup to loosen them from the tin.
Carefully lift the spinach egg muffins out of the tin and serve them warm. Alternatively, let them cool completely and store them in an airtight container for a convenient meal prep option.

Notes

Arrange the muffin cups on a colorful platter for visual appeal. Consider garnishing with a sprig of fresh parsley or a slice of avocado on the side.

Keyword egg muffins, healthy breakfast, spinach