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Spinach Feta Egg Muffins | Make-Ahead Breakfast

Print Recipe
Servings: 6 egg muffins
Ingredients Method

Ingredients
  

  • 6 large eggs
  • ¼ cup milk
  • 1 cup finely chopped spinach
  • ⅓ cup crumbled feta
  • ¼ cup finely diced red pepper
  • ¼ teaspoon black pepper
  • Oil for greasing the pan

Method
 

  1. Heat oven to 350°F. Grease six standard muffin cups generously.
  2. Whisk eggs and milk until evenly combined. Stir in spinach, feta, pepper, and red pepper.
  3. Divide mixture among the six cups, leaving space at the top.
  4. Bake about 18–24 minutes, until the centers reach 160°F on a food thermometer. Timing depends on the pan and oven.
  5. Rest 5 minutes, then loosen the edges gently. Serve warm or cool promptly for storage.
  6. Storage: Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.