Are you caught in the daily whirlwind of mornings, often settling for a bland slice of toast or, worse still, skipping breakfast entirely? We understand the struggle. The goal of a nutritious and fulfilling start to the day can easily be derailed by a lack of time. But what if we shared a secret to reclaim your mornings? Imagine having a delicious, protein-rich breakfast ready and waiting for you to simply grab and enjoy. Let us introduce our fantastic Egg Muffins With Spinach And Feta Recipe. These savoury little gems are the perfect remedy for a hectic schedule, blending fluffy eggs, vibrant greens, and the zesty taste of feta cheese into one convenient portion. They’re more than just a meal; they’re a morning game-changer.

We believe that a superb breakfast should be both straightforward and delightful, and this recipe certainly fits the bill. It’s an excellent way to get a healthy portion of vegetables and protein at the start of your day, which will leave you feeling energised and ready for whatever comes next. Whether you’re preparing meals for the week, searching for a healthy snack to pop into a lunchbox, or need a quick and light lunch, these egg muffins are wonderfully versatile. We have refined this recipe to guarantee they are moist, packed with flavour, and incredibly simple to prepare. So, let’s switch on our ovens and get ready to revolutionise our morning routine for the better!

Why You’ll Love This Recipe

• They’re absolutely packed with taste. We love the savoury kick from the crumbled feta which pairs beautifully with the fresh spinach, all held together in a wonderfully light and airy egg bake.
• This recipe is a dream for meal prepping. You can whip up a whole batch in less than half an hour, sorting out your healthy breakfasts for the week ahead.
• They are a brilliant source of nourishment. The eggs provide plenty of high-quality protein, and the spinach adds essential nutrients, making them a fantastic low-carb and gluten-free option to power your day.
• You can easily make them your own! Feel free to experiment by swapping the cheese, adding other veggies like chopped peppers, or mixing in some cooked ham for extra flavour.

Ingredients

The charm of this recipe is found in its simplicity. We rely on fresh, wholesome ingredients to craft a breakfast that is as nourishing as it is tasty. The secret is to use high-quality eggs and to prepare the spinach correctly to prevent a watery result. Here is everything you will need to begin.

• 10 large free-range eggs
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 150g fresh spinach, roughly chopped
• 150g feta cheese, crumbled
• 60ml whole milk (or single cream for a richer texture)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt (be mindful as feta is salty)
• 1/4 teaspoon black pepper, freshly ground
• A 12-hole standard muffin tin

Instructions

Making these wonderful egg muffins is a very direct process. If you follow these steps, your muffins will be cooked to perfection, full of flavour, and never soggy. Our number one piece of advice is to squeeze every last drop of liquid from the cooked spinach—this is the key to achieving the ideal texture!

1. Preheat and Prepare: To begin, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a 12-hole muffin tin generously with oil or butter, or you can line it with silicone muffin cases. We find silicone cases work brilliantly as they stop any sticking.
2. Sauté the Vegetables: Warm the olive oil in a medium frying pan over a medium heat. Tip in the finely diced onion and cook for 4-5 minutes until it has softened and turned translucent. Stir in the minced garlic and cook for one more minute until it becomes fragrant.
3. Wilt and Squeeze the Spinach: Add the fresh spinach to the pan, working in batches. It might seem like a lot, but it will reduce in volume very quickly. Cook for 2-3 minutes, stirring, until all the spinach has wilted. Tip the spinach mixture into a fine-mesh sieve. Using the back of a spoon, press down hard to remove as much excess liquid as you can. This is a vital step to avoid soggy muffins! Put it to one side to cool down a bit.
4. Prepare the Egg Mixture: In a large mixing bowl or a jug, crack the 10 eggs. Pour in the milk, and add the dried oregano, salt, and black pepper. Whisk everything together with gusto until the mixture is smooth, pale, and has a slight froth. Using a jug will make pouring into the muffin tin much tidier.
5. Combine Ingredients: When the spinach and onion mixture is no longer hot, add it to the whisked eggs. Stir in most of the crumbled feta, keeping a little back for the topping. Mix gently until everything is well incorporated.
6. Fill the Muffin Tin: Pour the egg mixture carefully and evenly into the 12 prepared muffin holes. Fill each one about three-quarters of the way up. They will puff up as they bake, so avoid overfilling.
7. Top and Bake: Scatter the reserved crumbled feta cheese over the top of each muffin. Put the tin into your preheated oven and bake for 18-22 minutes. They are ready when they are puffed up, golden, and set in the centre. You can test one by inserting a cocktail stick into the middle; it should emerge clean.
8. Cool and Serve: Take the muffin tin out of the oven and let it cool on a wire rack for a minimum of 10 minutes. This helps the muffins to firm up and makes them easier to take out. You can run a knife around the edge of each muffin to help loosen it before carefully removing them. Serve warm, or allow them to cool completely before you store them.

Tips for Perfect Egg Muffins

To make sure your egg muffins are a triumph every time you make them, we’ve put together a few handy tips:

• Don’t Be Shy with the Grease: Eggs are notorious for sticking. Be very liberal when greasing your muffin tin. As an alternative, silicone liners are a worthwhile, reusable purchase that guarantees your muffins will pop out cleanly.
• Vary Your Veggies: This recipe serves as a brilliant starting point. Don’t hesitate to add other finely diced vegetables such as red bell peppers, mushrooms, or spring onions. Just remember to sauté any vegetables with a high water content first to drive off the moisture.
• Boost the Protein: For an even greater protein hit, think about adding finely chopped cooked bacon, ham, or crumbled sausage to the egg mix. If you’re after other ways to add more protein, our Bacon Brown Sugar Chicken Tenders are another superb meal-prep choice.
• Dairy-Free Version: To create a dairy-free alternative, you can simply swap the milk for an unsweetened plant-based milk like almond or oat, and find a dairy-free feta-style cheese to use instead.

Frequently Asked Questions

We are confident that this Egg Muffins with Spinach and Feta recipe will quickly become a go-to in your weekly meal plan. It offers the ideal combination of convenience, nutrition, and fantastic flavour, all designed to make your mornings smoother and much tastier. Just think, after only half an hour in the kitchen, you could have a week’s supply of healthy breakfasts ready and waiting—it’s a very rewarding feeling. They also make a great contribution to a brunch menu or as part of a meal plan, perhaps followed by a comforting dinner like our Cheeseburger Lasagna Recipe for a family treat. If you give this recipe a go, do let us know how you got on in the comments section below. We always enjoy hearing from you!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 10 large free-range eggs
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 150g fresh spinach, roughly chopped
• 150g feta cheese, crumbled
• 60ml whole milk (or single cream for a richer texture)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt (be mindful as feta is salty)
• 1/4 teaspoon black pepper, freshly ground
• A 12-hole standard muffin tin

Instructions

1. Preheat and Prepare: To begin, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a 12-hole muffin tin generously with oil or butter, or you can line it with silicone muffin cases. We find silicone cases work brilliantly as they stop any sticking.
2. Sauté the Vegetables: Warm the olive oil in a medium frying pan over a medium heat. Tip in the finely diced onion and cook for 4-5 minutes until it has softened and turned translucent. Stir in the minced garlic and cook for one more minute until it becomes fragrant.
3. Wilt and Squeeze the Spinach: Add the fresh spinach to the pan, working in batches. It might seem like a lot, but it will reduce in volume very quickly. Cook for 2-3 minutes, stirring, until all the spinach has wilted. Tip the spinach mixture into a fine-mesh sieve. Using the back of a spoon, press down hard to remove as much excess liquid as you can. This is a vital step to avoid soggy muffins! Put it to one side to cool down a bit.
4. Prepare the Egg Mixture: In a large mixing bowl or a jug, crack the 10 eggs. Pour in the milk, and add the dried oregano, salt, and black pepper. Whisk everything together with gusto until the mixture is smooth, pale, and has a slight froth. Using a jug will make pouring into the muffin tin much tidier.
5. Combine Ingredients: When the spinach and onion mixture is no longer hot, add it to the whisked eggs. Stir in most of the crumbled feta, keeping a little back for the topping. Mix gently until everything is well incorporated.
6. Fill the Muffin Tin: Pour the egg mixture carefully and evenly into the 12 prepared muffin holes. Fill each one about three-quarters of the way up. They will puff up as they bake, so avoid overfilling.
7. Top and Bake: Scatter the reserved crumbled feta cheese over the top of each muffin. Put the tin into your preheated oven and bake for 18-22 minutes. They are ready when they are puffed up, golden, and set in the centre. You can test one by inserting a cocktail stick into the middle; it should emerge clean.
8. Cool and Serve: Take the muffin tin out of the oven and let it cool on a wire rack for a minimum of 10 minutes. This helps the muffins to firm up and makes them easier to take out. You can run a knife around the edge of each muffin to help loosen it before carefully removing them. Serve warm, or allow them to cool completely before you store them.

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