BREAKFAST
Greek Feta and Spinach Egg Muffins
These savory Greek-inspired egg muffins are packed with fresh spinach and tangy feta cheese, making them a perfect grab-and-go breakfast. They are easy to prepare ahead of time for busy mornings.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with olive oil.
02
In a medium bowl, whisk together the eggs, milk, dried oregano, black pepper, and salt until well combined.
03
Stir in the chopped fresh spinach and crumbled feta cheese into the egg mixture.
04
Divide the egg mixture evenly among the 6 muffin cups, filling each about two-thirds full.
05
Bake for 18-20 minutes, or until the egg muffins are set and lightly golden brown around the edges.
About This Recipe
These savory Greek-inspired egg muffins are packed with fresh spinach and tangy feta cheese, making them a perfect grab-and-go breakfast. They are easy to prepare ahead of time for busy mornings.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of red pepper flakes to the egg mixture. You can also add other finely diced vegetables like bell peppers or onions.
Easy Substitutions
If you don't have fresh spinach, you can use 1/4 cup of frozen chopped spinach, thawed and squeezed dry. Cottage cheese can be used in place of feta for a milder flavor.
Storage & Reheating
Store cooled egg muffins in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 30-60 seconds or in a toaster oven until warmed through.
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