Savory Spinach & Feta Breakfast Muffins
15min
15min
3
320
Chef's Note
These muffins freeze beautifully! Make a double batch and freeze the extras for busy mornings. To reheat, microwave for 30 seconds or warm in a 350°F oven for 5-7 minutes. For extra flavor, try adding 1/4 teaspoon of nutmeg or a tablespoon of fresh chopped dill.
Tags
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
2 cups fresh spinach
3/4 cup feta cheese
3 stalks green onions
3 large eggs
3/4 cup milk
1/4 cup olive oil
1/2 medium red bell pepper
Instructions
- 1
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or line with paper liners.
- 2
In a large bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried oregano.
- 3
Wash 2 cups of fresh spinach and pat dry. Roughly chop the spinach leaves.
- 4
Finely chop 3 green onions and 1/2 red bell pepper.
- 5
In a medium skillet over medium heat, sauté the chopped spinach for about 2 minutes until wilted. Remove from heat and let cool slightly.
- 6
In a separate bowl, whisk together 3 large eggs, 3/4 cup of milk, and 1/4 cup of olive oil until well combined.
- 7
Add the wet ingredients to the dry ingredients and stir just until combined (do not overmix).
- 8
Fold in the sautéed spinach, 3/4 cup of crumbled feta cheese, chopped green onions, and red bell pepper.
- 9
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 10
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- 11
Allow muffins to cool in the pan for 5 minutes before removing to a wire rack to cool slightly before serving.
Nutrition Information (per serving)
320
12g
24g
20g
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