Print

Healthy Protein-Packed Egg Muffin Cups with Spinach and Feta

healthy protein-packed egg muffin cups - featured image
Print Recipe

These egg muffin cups are a quick, nutritious, and protein-packed breakfast option featuring fresh spinach and tangy feta cheese. Perfect for busy mornings or meal prep, they are easy to make and delicious.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup fresh spinach, roughly chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup milk (whole or 2%)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Olive oil or cooking spray for greasing the muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease each cup of a 12-cup muffin tin with olive oil or cooking spray.
  3. In a medium bowl, crack 6 large eggs and beat with a whisk or fork until yolks and whites are fully combined and slightly frothy, about 1-2 minutes.
  4. Add ¼ cup milk and whisk again to combine.
  5. Season the mixture with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Whisk gently to blend.
  6. Fold in 1 cup of chopped fresh spinach, ensuring it is well-drained.
  7. Fold in ½ cup crumbled feta cheese gently to keep some chunks intact.
  8. Pour the egg mixture evenly into the prepared muffin tin cups, filling each about ¾ full.
  9. Bake for 18-20 minutes, checking at 18 minutes for doneness. The centers should be set but slightly springy; a toothpick inserted should come out mostly clean with a few moist crumbs.
  10. Remove from oven and let cool for 5 minutes.
  11. Run a butter knife around the edges of each cup and gently pop them out.
  12. Serve warm or cool completely before storing.

Notes

Use room temperature eggs for fluffier texture. Drain spinach well to avoid soggy muffins. Do not overmix the egg mixture to prevent tough muffins. Check doneness at 18 minutes to avoid overbaking. Milk type affects texture: whole milk makes creamier cups, skim milk firmer. For dairy-free, substitute milk with almond or oat milk and feta with dairy-free alternatives.

Nutrition

Keywords: egg muffin cups, protein breakfast, spinach and feta, easy breakfast, healthy breakfast, meal prep, low carb, gluten free

Find it online: https://cooksybite.com/healthy-protein-packed-egg-muffin-cups-with-spinach-and-feta-recipe-for-easy-breakfast/