Description
Elevate your morning routine with these savory Spinach Feta Egg Muffins, which perfectly balance the iron-rich vibrancy of fresh spinach with the briny, creamy tang of feta cheese. Designed for busy professionals and fitness enthusiasts alike, these high-protein, portable delights are meal-prep friendly and offer a light, soufflé-like texture. By blending whole eggs and egg whites, we achieve a nutrient-dense, golden-baked breakfast that keeps you satisfied and energized until lunch without any stovetop mess.
Ingredients
6 large eggs
1/2 cup egg whites
2 cups fresh spinach, finely chopped
1/2 cup crumbled feta cheese
1/4 teaspoon black pepper
1/4 teaspoon salt
Olive oil cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin thoroughly with cooking spray.
In a large bowl, whisk together the eggs, egg whites, salt, and pepper until fluffy and well aerated.
Stir in the finely chopped spinach and crumbled feta cheese.
Pour the mixture evenly into the prepared muffin tin cups.
Bake for 20 minutes or until the eggs are set and the tops are slightly golden.
Allow to cool in the pan for 5 minutes before removing.
Notes
For best results, use block feta in brine and crumble it yourself for better texture. Ensure spinach is patted dry after washing to prevent the muffins from becoming watery. These can be stored in an airtight container in the refrigerator for up to 4 days or frozen for one month.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 110mg