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!
To make these muffins, you only need four simple and easy ingredients!
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
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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