Spinach and Feta Egg Muffins
15min
15min
5
444
Chef's Note
These egg muffins are perfect for meal prep! They'll keep in the refrigerator for up to 5 days. For the best texture, reheat them in a 350°F oven for about 10 minutes rather than using a microwave. You can also freeze them individually wrapped for up to 2 months - just thaw overnight in the refrigerator before reheating.
Tags
Ingredients
20 large eggs
3 cups fresh spinach
1 cup feta cheese
1 cup cottage cheese
4 oz cream cheese
1 medium red bell pepper
4 stalks green onions
2 tablespoons fresh dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Instructions
- 1
Preheat oven to 375°F (190°C) and generously grease a 12-cup muffin tin with 1 tablespoon of olive oil.
- 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 3 cups of fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool.
- 3
Dice 1 medium red bell pepper and slice 4 stalks of green onions thinly.
- 4
In a large bowl, whisk 20 large eggs until well combined.
- 5
Soften 4 oz of cream cheese in the microwave for 20-30 seconds, then whisk into the egg mixture until smooth.
- 6
Add 1 cup of cottage cheese, 1 cup of crumbled feta cheese, diced red bell pepper, sliced green onions, 2 tablespoons of chopped fresh dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1 teaspoon of salt to the egg mixture.
- 7
Squeeze excess moisture from the cooled spinach and chop roughly. Fold into the egg mixture.
- 8
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 9
Bake for 20-25 minutes until the egg muffins are set and slightly golden on top.
- 10
Allow to cool in the tin for 5 minutes before removing. Run a knife around the edges to loosen if needed.
Nutrition Information (per serving)
444
34g
6g
32g
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