Description
Easy Spinach and Feta Egg Muffins for a Protein-Packed Breakfast are soft, cheesy and protein-rich, made with eggs, cottage cheese, spinach, feta and mozzarella. They bake in just 20–25 minutes and can be enjoyed warm or chilled.
Ingredients
6 large eggs
1 cup (100 g) cottage cheese
1 cup fresh spinach, finely chopped
1/2 cup (75 g) crumbled feta cheese
1/4 cup (30 g) shredded mozzarella cheese
1/4 cup finely diced onion
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil, for greasing
Fresh parsley or dill, chopped
Extra crumbled feta, optional
Freshly cracked black pepper
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil, or use silicone muffin liners.
2. Heat a small skillet over medium heat. Add the finely diced onion and cook for 2–3 minutes, until softened. Add the minced garlic and chopped spinach. Cook for another 1–2 minutes, stirring occasionally, until the spinach has wilted. Remove from the heat and allow the mixture to cool slightly.
3. In a large bowl, whisk together the eggs, cottage cheese, dried oregano, garlic powder, salt and black pepper until well combined.
4. Stir the cooked spinach and onion mixture into the egg mixture. Add the crumbled feta and shredded mozzarella, then gently mix until everything is evenly distributed.
5. Divide the mixture evenly between the prepared muffin cups, filling each one approximately three-quarters full.
6. Bake for 20–25 minutes, until the egg muffins are puffed, set in the centre and lightly golden on top.
7. Remove the muffin tin from the oven and allow the egg muffins to cool for about 5 minutes. Carefully remove them from the tin.
8. Finish with chopped fresh parsley or dill, extra crumbled feta and freshly cracked black pepper. Serve warm or enjoy chilled.
Notes
Lightly grease the muffin cups to make the egg muffins easier to remove.
Wilt the spinach before adding it to the egg mixture so it incorporates evenly.
Allow the cooked spinach and onion mixture to cool slightly before combining it with the eggs.
Fill each muffin cup about three-quarters full to leave room for the egg muffins to puff as they bake.
Allow the baked egg muffins to cool for about five minutes before removing them from the tin.
Serve warm or chilled with fresh parsley or dill, extra feta and freshly cracked black pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean