Spinach and Feta Egg Muffins Recipe
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Are you looking for a delicious way to up your breakfast game? Then look no further than this Spinach and Feta Egg Muffins Recipe! These low-carb egg cups are also perfect as a grab-and-go lunch or snack. Read on to find out how to make this simple yet tasty egg creation.
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Spinach and Feta Egg Muffins Recipe
I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Start your morning off right with a delicious and nutritious breakfast that takes no time to prepare!
This spinach and feta egg muffins recipe can be on the table in 30 minutes (just 10 mins prep time) or made in advance to grab on the way out the door.
Whether you follow a low-carb lifestyle or not, egg muffin cups or crustless mini quiches (as they are also known) taste great, are simple to make, store well (in the fridge or freezer), and are easy to customise with all sorts of proteins and vegetables!
Here are a few recipes to try next:
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Ingredients Needed For Spinach and Feta Egg Muffins
- Fresh Produce – Scallions (Spring Onions/Green Onions), Spinach, Cherry Tomatoes, Parsley
- Dairy – Heavy (Double) Cream, Feta
- Other Fresh Ingredients – Eggs
- Pantry – Salt, Pepper
- Non-Stick Cooking Spray
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Eggs
One of the hero ingredients in this dish is eggs, so here are some more recipes using the same:
- Delightfully Fluffy Cloud Eggs Recipe with Asiago Cheese & Chives
- Eggs Benedict with Hollandaise Sauce (& How to Poach an Egg)
- Greek-Cypriot Zucchini + Eggs
How Do I Make Spinach and Feta Egg Muffins?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Preheat & Prep: Preheat your oven to 180°C/350°F/Gas 4. Spray 8 wells in a muffin pan with nonstick baking spray and set it aside.
Step 2 – Prepare Muffin Mixture: Place the eggs, heavy cream, scallions, spinach, feta, and parsley into a large mixing bowl and whisk to combine. Season to taste with salt and pepper.
Step 3 – Pour into Pan: Divide the muffin mixture between the 8 muffin cups and top each muffin with 2 cherry tomato halves.
Step 4 – Bake Muffins: Place the muffin pan in the preheated oven and bake for 15-20 minutes or until the muffins are set and golden brown around the edges.
Step 5 – Cool Muffins: Remove the cooked muffins from the oven and cool them completely before removing them from the muffin pan. Enjoy!
Egg Muffin Filling Variations
There is no right or wrong amount of filling that you can add to egg muffins – just make sure to chop the food into bite-size pieces.
Season to your liking with salt and pepper, herbs, spices, or other aromatics.
Some ingredients will taste better if cooked or sauteed first such as bacon or veggies. Leftovers also make great fillings!
- Ham & Cheese
- Bacon & Tomato
- Pepperoni & Mozzarella
- Chorizo & Red Bell Pepper
- Mushrooms & Swiss Cheese
- Bacon, Cream Cheese, Cheddar & Jalapeño
- Sausage, Green Pepper & Olives
- Broccoli & Cheddar
- Pesto, Sundried Tomatoes & Mozzarella
More Low-Carb Recipes
Looking for more low-carb dishes to make? Check these recipes out next:
- Low-Carb Southwestern Breakfast Skillet Recipe
- Instant Pot Chicken Lazone with Baby Portobello Mushrooms
- Low-Carb Southwestern Breakfast Skillet Recipe
- Low-Carb Coconut Macaroons Using Just 4 Ingredients
- How To Make Low-Carb Keto-Friendly Fathead Bagels!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Recipe Tips
- Egg muffins will deflate a bit after cooking – this is perfectly normal.
- You can reduce this slightly by cooling them slowly in the pan before taking them out.
- We cooked our muffins directly in the pan, spraying each cup with non-stick cooking spray. You could also use silicone liners if you prefer.
- Want bite-size muffins? Try this mini muffin pan. Mini egg muffins would make a fab party appetizer too!
Storing Leftovers & Freezing
- Storing Leftovers:
- Cool (within 1-2 hours), transfer to an airtight container, and store in the fridge for up to 5 days.
- Eat cold/room temperature, or reheat in the microwave for 30-40 seconds until piping hot.
- Freezing Instructions:
- You can freeze these muffins, but the texture may not be as great (or to your liking!). Test a small batch before freezing more.
- Prepare and cool the spinach and feta egg muffins.
- Place on a baking sheet lined with parchment or wax paper and pop into the freezer for 1-2 hours.
- Remove the muffins from the freezer and transfer them into a freezer-safe bag or airtight container.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Egg muffins will last in the freezer for 2-3 months.
- To defrost the muffins, place them in the fridge to thaw overnight (or at least 12 hours).
- Reheat in the oven or microwave until piping hot throughout.
- Safe Minimum Internal Temperature Chart for Cooking
- With all leftovers, make sure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Spinach and Feta Egg Muffins Recipe Card
To save ink, any demonstration photos do not print on the recipe card.
Spinach and Feta Egg Muffins
Are you looking for a delicious way to up your breakfast game? Then look no further than this Spinach and Feta Egg Muffins Recipe!
Ingredients
- Nonstick baking spray
- 8 large eggs
- ¼ cup heavy cream (double cream)
- 1 scallion (spring onions), thinly sliced
- 2 cups fresh spinach, finely chopped
- 2 oz (50g) feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- 8 cherry tomatoes, halved
Instructions
- Preheat your oven to 180°C/350°F/Gas 4. Spray 8 wells in a muffin pan with nonstick baking spray and set it aside.
- Place the eggs, heavy cream, scallions, spinach, feta, and parsley into a large mixing bowl and whisk to combine. Season to taste with salt and pepper.
- Divide the muffin mixture between the 8 muffin cups and top each muffin with 2 cherry tomato halves.
- Place the muffin pan in the preheated oven and bake for 15-20 minutes or until the muffins are set and golden brown around the edges.
- Remove the cooked muffins from the oven and cool them completely before removing them from the muffin pan. Enjoy!
Recommended Products
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 401mgSodium: 366mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 16g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.