Spinach Feta Egg Muffins
These Spinach Feta Egg Muffins are a perfect make-ahead, halal-friendly breakfast solution for busy mornings. Packed with protein and vegetables like fresh spinach and tangy feta, they provide sustained energy. They are naturally gluten-free and a great low-carb option, offering a delicious and wholesome start to your day.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
12 Large Eggs
5 oz Fresh Spinach, chopped
4 oz Feta Cheese, crumbled
1/4 cup Milk (any kind, whole or 2%)
1/4 cup Onion, finely chopped
2 cloves Garlic, minced
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
For muffin tin Cooking Spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray to prevent sticking
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the fresh spinach to the skillet and cook, stirring occasionally, until it wilts down completely (3-4 minutes). Squeeze out any excess moisture from the spinach
- In a large mixing bowl, crack the 12 large eggs. Whisk them vigorously until the yolks and whites are fully combined and slightly frothy. Pour in the milk, salt, and black pepper. Whisk again until everything is well incorporated
- Add the sautéed spinach and onion mixture to the egg mixture. Crumble in the feta cheese. Gently stir everything together until the ingredients are evenly distributed
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters of the way full to prevent overfilling
- Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the egg muffins are set in the center and lightly golden around the edges. A toothpick inserted into the center should come out clea
- Once baked, remove the muffin tin from the oven. Let the egg muffins cool in the tin for a few minutes before carefully running a knife around the edges and transferring them to a wire rack to cool completely. Serve warm or at room temperature
Notes
To prevent soggy muffins, squeeze out as much moisture as possible from cooked spinach, using a clean kitchen towel or paper towels.
Do not overfill muffin cups; about three-quarters full is ideal to prevent overflow and ensure even cooking.
Use a non-stick muffin tin and grease it well, even if it's non-stick, to guarantee easy release. Silicone muffin liners can also be used.
For an extra fluffy texture, consider adding 1/4 teaspoon of baking powder to your egg mixture.
Bake until just set to avoid rubbery egg muffins; cooking time can vary slightly based on your oven.
Store cooled muffins in an airtight container in the refrigerator for up to 4-5 days.
For longer storage, freeze cooled muffins individually on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months.
Reheat refrigerated muffins in the microwave (30-60 seconds) or in a preheated oven at 300°F (150°C) for about 5-10 minutes.
Reheat frozen muffins directly from the freezer in the microwave (1-2 minutes) or oven (350°F/175°C for 15-20 minutes).
This recipe is highly adaptable: swap spinach for finely chopped kale or bell peppers (sauté tougher greens first).
Instead of feta, use other halal certified cheeses like shredded mozzarella, cheddar, or a Monterey Jack blend.
Add other vegetables like diced mushrooms, zucchini, or cherry tomatoes (sauté high-water-content vegetables first to remove excess moisture).
For an extra protein boost, incorporate finely chopped halal certified chicken or turkey sausage (ensure meat products are clearly labeled as halal).
Add a pinch of red pepper flakes for spice, or experiment with fresh dill or chives to elevate the taste.
Find it online: https://recipeforhouse.com/spinach-feta-egg-muffins/