Spinach & Feta Egg Muffins
15min
15min
1
285
Chef's Note
These egg muffins are perfect for meal prep! Make a double or triple batch on Sunday night, refrigerate, and enjoy throughout the week. They'll keep for up to 4 days in an airtight container. For the best texture when reheating, microwave for just 20-30 seconds or warm in a toaster oven at 300°F for 5 minutes.
Tags
Ingredients
3 large eggs
1 cup fresh spinach
1/4 cup feta cheese
4 whole cherry tomatoes
2 tablespoons red onion
1 teaspoon fresh dill
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried oregano
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease 3 cups of a standard muffin tin with cooking spray.
- 2
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add 2 tablespoons of finely diced red onion and sauté for 2-3 minutes until softened.
- 3
Add 1 cup of fresh spinach to the skillet and cook until just wilted, about 1 minute. Remove from heat and let cool slightly.
- 4
In a medium bowl, whisk 3 large eggs until well combined. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon dried oregano.
- 5
Dice 4 cherry tomatoes into small pieces and add to the egg mixture.
- 6
Add the cooled spinach and onion mixture to the eggs, along with 1/4 cup of crumbled feta cheese and 1 teaspoon of chopped fresh dill. Stir gently to combine.
- 7
Divide the mixture evenly among the 3 prepared muffin cups, filling each about 3/4 full.
- 8
Bake for 15-18 minutes, or until the egg muffins are set and slightly golden on top.
- 9
Let cool in the muffin tin for 5 minutes before removing. Serve warm or refrigerate for later use.
Nutrition Information (per serving)
285
21g
6g
20g
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