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Your future self will thank you for this recipe! My Spinach Feta Egg Muffins are the perfect simple, easy, prep-ahead breakfast that will make your mornings a breeze. Simply prepare a batch (or two, or three) of these ahead of time, stick them in the freezer, and pop them out and reheat them anytime that you need a healthy and delicious breakfast treat. Plus, this recipe also happens to be naturally gluten-free, grain-free, and vegetarian-friendly!
When it comes to making breakfast, I have two different moods. Either I am making a four-course breakfast with bacon, eggs, pancakes, smoothies, and my favorite trail mix breakfast cookies, or, even reaching in the fridge for a jar of overnight oats is a struggle. It really just depends on my mood! While I love cooking *most* days, sometimes, I just need something quick and easy that I can reach into the fridge or freezer and heat up. And these muffins are just that.
While traditional scrambled eggs aren’t exactly the most prep-ahead-friendly food, these egg muffins are! Why is that? Because baked egg dishes, like my Crustless Winter Quiche or my Hashbrown Egg Cups, maintain a different texture that is more forgiving when being reheated. You can prep these at the beginning of the week and store them in the fridge for up to a full week, or pop them in the freezer for up to three months! But if you’re anything like me, you’ll want to eat them all in one sitting – they’re just so good!
What You Need to Make These Vegetarian Egg Muffins
To make these muffins, you only need four simple and easy ingredients!
- Eggs: Of course, you need eggs to make these egg muffins! This recipe yields 12 muffins, so you’ll need a dozen eggs for them.
- Garlic: A little fresh garlic adds the best flavor! I strongly recommend using fresh garlic over garlic powder, because the flavor that it adds is truly unbeatable!
- Spinach: You can use fresh, chopped spinach or frozen spinach in this recipe. Both work just as well!
- Feta Cheese: Feta cheese is a bright, vibrant, briny cheese that is a staple of Mediterranean cooking! I love it in these egg muffins, because it adds a salty, creamy texture that is unparalleled.
How to Make These Delicious, Quick & Easy Breakfast Muffins
Making these muffins truly couldn’t be an easier! Simply start by preheating your oven to 350 F and line a muffin tin with muffin liners. Then, set aside.
In a large bowl, crack your eggs and whisk them together. Add in the remaining muffin ingredients and mix until they’re fully incorporated.
Transfer the batter to the muffin tins, filling each one about 3/4 of the way full.
Bake for 20-25 minutes, or until they’re fully cooked. Then, let cool and serve! You can eat these delicious muffins right away, or store them in an airtight container in the fridge for up to one week, or in the freezer for up to three months. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
Your future self will thank you for this recipe! My Spinach Feta Egg Muffins are the perfect simple, easy, prep-ahead breakfast that will make your mornings a breeze. Simply prepare a batch (or two, or three) of these ahead of time, stick them in the freezer, and pop them out and reheat them anytime that you need a healthy and delicious breakfast treat. Plus, this recipe also happens to be naturally gluten-free, grain-free, and vegetarian-friendly!
Ingredients
- 12 Eggs
- 2 Cups Fresh Spinach Finely Chopped
- 1/2 Cup Feta Cheese crumbled
- Salt and Pepper to taste
Instructions
- Start by preheating your oven to 350 F.
- Line a muffin tin with liners and set aside.
- Next, crack your eggs into a large bowl and whisk well.
- Chop your spinach, and add it to the bowl with the eggs alongside the feta cheese, garlic, and salt and pepper.
- Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
- Bake them for 20-25 minutes.
- Once done, let cool and enjoy! Store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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