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Easy School Breakfast Spinach Feta Egg Muffin Cups

Easy School Breakfast Spinach Feta Egg Muffin Cups - featured image
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These egg muffin cups combine fluffy eggs with sautéed spinach and tangy feta cheese for a quick, wholesome breakfast perfect for busy mornings.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup (60 ml) milk, whole or 2%
  • 1/4 cup yellow onion, finely diced (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • Optional add-ins: chopped fresh herbs (dill or parsley), pinch of red pepper flakes

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin lightly with olive oil or use non-stick spray.
  2. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together 8 large eggs and 1/4 cup milk until uniform and slightly frothy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Fold the sautéed spinach mixture and 1/2 cup crumbled feta cheese into the egg mixture gently to distribute evenly.
  5. Ladle the egg mixture into the prepared muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Let the muffin cups cool in the pan for 5 minutes before running a butter knife around each to loosen. Transfer to a wire rack or plate.
  8. Serve warm or let cool completely before storing in an airtight container in the fridge for up to 4 days or freeze for longer storage.

Notes

Sautéing the spinach and onion prevents sogginess. Use room temperature eggs for even cooking. Avoid overbaking to keep muffins moist. Grease muffin tin well or use liners to prevent sticking. For fluffier texture, beat egg whites separately and fold in at the end.

Nutrition

Keywords: egg muffins, spinach feta egg cups, quick breakfast, school breakfast, healthy breakfast, meal prep, easy breakfast

Find it online: https://cheerycrisp.com/easy-school-breakfast-spinach-feta-egg-muffin-cups-recipe-for-busy-mornings/