Spinach and Feta Egg Muffins

Packed with leafy greens, tangy feta, fluffy eggs, and cottage cheese, they’re the perfect way to start the day!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings muffins

Calories 98kcal

Author Amee

10 large whole eggs
⅓ cup whole milk *Use Fairlife milk for an added protein boost
10 oz frozen spinach thawed and squeezed of all liquid
4 scallions thinly sliced, white and light green parts only
1 tsp garlic powder
¼ tsp turmeric *optional
½ tsp kosher salt
½ cup crumbled feta cheese
½ cup small curd cottage cheese Good Culture brand recommended-it has a thicker texture

Crack the eggs into a medium bowl. Pour in the milk and whisk vigorously until well combined.
Drain the thawed spinach, pressing out any excess water, then add it to the egg mixture along with the chopped scallions, and spices. Whisk until combined, then gently stir in the crumbled feta and cottage cheese.
Divide the egg mixture evenly among 12 greased muffin cups (brush well with olive oil), then pop them in the oven and bake at 350℉ for 20-25 minutes.
Remove the egg muffins from the oven and let them cool for a few minutes before serving, or let them cool completely and store them for later. Garnish with red pepper flakes or hot sauce, if desired.

* A 3-muffin serving has 294 calories and 24 grams of protein.

- Make sure your spinach is well-drained. Excess moisture can lead to soggy muffins, and we can’t have that, so drain the thawed spinach using a clean kitchen towel or press it with a spoon in a fine-mesh sieve to remove as much water as possible.

- Room-temperature eggs will blend better with the other ingredients, resulting in a smoother, silkier mixture. If you’re short on time, place the eggs in a bowl of lukewarm water for a few minutes to bring them to room temperature.

- Grease the pan. Brush the muffin cups using a pastry brush with olive or avocado oil. This will prevent the muffins from sticking and ensure they pop out of the tin without any fuss. A good non-stick pan is essential when making egg muffins. Silicone muffin pans/cups also work great here for easy release, but I recommend greasing them first.