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When it comes to creating the perfect Spinach Feta Delight Muffins, the technique of folding is just as crucial as the ingredients themselves. Start by ensuring that your spinach is well-drained and chopped into small pieces. This prevents excess moisture from making your muffins soggy. Next, crumble your feta cheese into a bowl and chop your tomatoes, aiming for even sizes to encourage consistent baking.

Spinach Egg Muffins with Feta

Discover the perfect blend of health and flavor with Spinach Feta Delight Muffins! These vibrant treats are packed with fresh spinach, creamy feta cheese, and cherry tomatoes, making them an ideal choice for breakfast, brunch, or a nutritious snack. Easy to prepare and versatile for meal prep, they can be enjoyed warm or stored for later. Dive into a recipe that not only satisfies your taste buds but also boosts your veggie intake. Your new favorite muffin awaits!
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Ingredients
  

2 cups fresh spinach, chopped

6 large eggs

1 cup feta cheese, crumbled

1/2 cup milk (or a dairy-free alternative)

1/2 cup cherry tomatoes, halved

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

1/2 cup red bell pepper, diced (optional)

Olive oil spray or muffin liners

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a muffin tin with olive oil or line with muffin liners for easy removal.

    Prepare the Spinach: In a skillet over medium heat, lightly sauté the chopped spinach for about 2-3 minutes, just until wilted. Remove from heat and let it cool slightly.

      Whisk the Eggs: In a large mixing bowl, beat the eggs then add the milk. Season with garlic powder, onion powder, salt, and pepper. Whisk until well combined.

        Combine Ingredients: Stir in the wilting spinach, crumbled feta cheese, halved cherry tomatoes, and diced bell pepper (if using) into the egg mixture. Mix until evenly distributed.

          Fill the Muffin Tin: Pour the egg and spinach mixture into the prepared muffin tin, filling each cup about 3/4 full.

            Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and slightly golden on top.

              Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or let cool completely for meal prep.

                Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before serving if desired.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 12 muffins