Spinach and Feta Egg Muffins
Small baked omelets with spinach, feta and scallions for a breakfast you can prepare ahead.
Written by Elba Adams · Mexico
About this recipe
Egg muffins make a busy morning easier because the cooking is done in one batch. Spinach adds color and tenderness, feta brings a salty bite, and scallions keep the flavor fresh. They are portable enough for a packed breakfast but also welcome beside toast and fruit at the table.
The key is to remove extra moisture from the spinach. Wet greens can leave the muffins watery and cause them to stick. Grease the muffin tin thoroughly, fill each cup only about three-quarters full, and pull them from the oven when the centers have just set. They will firm up a little as they cool.
Ingredients
- 8 large eggs
- 1/3 cup milk
- 2 packed cups baby spinach, chopped
- 1/2 cup crumbled feta
- 2 scallions, finely sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oil or butter, for greasing the pan
Method
- Heat oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly, including the upper edges.
- Wilt the spinach in a dry skillet over medium heat for 1 to 2 minutes. Cool briefly, then squeeze out excess liquid and chop finely.
- Whisk eggs, milk, salt and pepper in a bowl. Divide spinach, feta and scallions among the muffin cups. Pour egg mixture evenly on top, filling each cup about three-quarters full.
- Bake 18 to 22 minutes until the centers are set. Rest in the pan for 5 minutes, then loosen gently with a thin spatula.
Cool completely, then refrigerate airtight for up to 3 days. Reheat until hot throughout. Do not leave cooked egg muffins at room temperature for extended periods.
Final thoughts
A batch gives you several ready breakfasts with only one pan to wash. Eat the muffins warm on baking day or reheat them with fruit and toast later in the week. The combination is flexible, so small amounts of cooked vegetables can be used in future batches.
Helpful cooking notes
- Prevent sticking. A well-greased nonstick tin helps; paper liners often stick to eggs.
- Change the greens. Finely chopped cooked kale can replace spinach if squeezed dry.
- Check doneness. The centers should no longer wobble with liquid egg when the pan is moved.