These spinach and feta egg muffins are such an easy way to get a protein-packed breakfast ready ahead of time. They’re light, fluffy, and loaded with spinach and salty feta, and they take just a few minutes to mix together.
Make a batch on the weekend and keep them in the fridge for an easy grab and go breakfast all week. They’re also great for a quick snack when you need something that will actually keep you satisfied.
Ingredients
- 5 ounces frozen spinach, thawed
- 8 large eggs
- ⅔ cup cottage cheese,
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ½ cup feta cheese, plus extra for topping if desired
Directions
Step 1: Prep the Oven and Muffin Tin
First, preheat your oven to 350°F. While the oven is heating, prepare a muffin tin by spraying or brushing each cup really well with oil. You can also use silicone liners if you have them.
Step 2: Drain the Spinach
Before you do anything else, make sure you get as much moisture out of the spinach as possible. This step is important because excess water can make your egg muffins soggy. Wrap the thawed spinach in a clean kitchen towel or several layers of paper towels, then squeeze it really well. You can also place the spinach in a strainer and press down firmly with a spoon to remove the extra liquid. Once the spinach is nice and dry, set it aside for now.
Step 3: Make the Egg Mixture
Next, grab a large bowl and whisk together the eggs, cottage cheese, salt, garlic powder, and pepper. For an extra smooth and creamy texture, use an immersion blender to blend the mixture for about 15 seconds. Don’t have an immersion blender? No problem. Simply blend everything in a regular blender, then pour the mixture back into a large bowl.
Step 4: Add the Spinach and Feta
Now, add the spinach and feta to the egg mixture. Use a whisk to gently stir everything together until the spinach and cheese are evenly distributed throughout the eggs.
Step 5: Fill the Muffin Cups
Once everything is combined, divide the mixture evenly among the prepared muffin cups. Fill each cup almost to the top, but leave just a little room for the egg mixture to puff up as it bakes. If you’re a big feta fan, go ahead and sprinkle a little extra over the top of each muffin before they go into the oven.
Step 6: Bake the Egg Muffins
Now, place the muffin tin in the preheated oven and bake for 20-22 minutes. You’ll know they’re ready when the egg muffins are set, no longer jiggle in the center, and are lightly golden on top. Once they’re done, carefully remove the muffin tin from the oven and let the egg muffins cool for about 10 minutes. This gives them a chance to finish setting and makes them easier to remove from the pan.
Step 7: Store the Leftovers
If you’re making these ahead for breakfast, let the egg muffins cool completely first. Then, transfer them to an airtight container and store them in the refrigerator for up to 5 days.
Step 8: Reheat and Enjoy
When you’re ready for breakfast, you have a few easy ways to warm them up. For the best texture, place the egg muffins in an oven at 350° for about 5-10 minutes. You can also reheat them in an air fryer at 300°F for around 5 minutes. In a hurry? The microwave works, too. Heat one for about 30 seconds, although the texture tends to be a little better when you use the oven or air fryer.
And that’s it! Make a batch of these spinach and feta egg muffins, stash them in the fridge, and breakfast is practically taken care of for the entire week. They’re easy, cheesy, packed with spinach, and ready whenever you need a quick breakfast.
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