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- Eggs and Dairy - 6 large eggs - 1/4 cup milk (or milk alternative) - 1/2 cup feta cheese, crumbled - Vegetables - 1 cup fresh spinach, chopped - 1 cup mushrooms, diced (button or cremini) - Seasonings - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste - Optional Add-ins - You can add cooked bacon or herbs like parsley for extra flavor. - Consider using different cheeses like cheddar or goat cheese. These ingredients come together to make tasty muffins. The eggs provide protein, while the spinach and mushrooms add nutrients. Feta brings a nice salty bite. You can always swap or add ingredients based on your taste. Just keep the base the same for best results. {{ingredient_image_1}} Preheating the Oven Start by preheating your oven to 350°F (175°C). This step gets your oven ready for baking. It ensures that your muffins cook evenly and turn out just right. Sautéing the Vegetables In a skillet, add a splash of olive oil over medium heat. Once the oil is warm, toss in your diced mushrooms. Cook them for about 3-4 minutes until they soften. Next, add the chopped spinach to the skillet. Cook for another 2-3 minutes until the spinach wilts. This process brings out the flavors and makes the veggies tender. Remove the skillet from heat and let the mix cool slightly. Whisking the Egg Mixture In a large mixing bowl, crack open the 6 eggs. Use a whisk to blend the eggs until smooth. Next, pour in the 1/4 cup of milk. Add the garlic powder, onion powder, salt, and pepper. Whisk everything together until mixed well. Finally, gently stir in the sautéed mushroom and spinach mix, along with the crumbled feta. Make sure each bite has a bit of everything. Filling the Muffin Tin Grab your greased muffin tin. Pour the egg mixture into each cup, filling them about 3/4 full. This allows space for the muffins to rise while baking. Baking Time and Temperature Place the muffin tin in your preheated oven. Bake the muffins for 18-20 minutes. Check for doneness; they should be set and lightly golden on top. Cool Down Process Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for about 5 minutes. This makes it easier to take them out without breaking. After cooling, gently remove each muffin and serve warm. Preventing Soggy Muffins To keep your muffins firm, ensure you cook the mushrooms well. Sauté them until they are soft but not watery. Let the spinach wilt without excess moisture. A dry filling helps avoid sogginess. Tips for Even Cooking Fill the muffin cups equally to ensure they cook at the same rate. Use an ice cream scoop for uniformity. Check the muffins about halfway through baking. Rotate the pan for even heat distribution. Enhancing Flavor with Herbs Fresh herbs can elevate your muffins. Try adding chopped parsley or dill to the egg mixture. A pinch of red pepper flakes can add a nice kick. Experiment with flavors that excite your taste buds. Best Muffin Tins Choose non-stick or silicone muffin tins. They help with easy muffin removal. You can also use regular tins with cooking spray to prevent sticking. Recommended Cooking Utensils Have a whisk for blending eggs and a spatula for mixing ingredients. A sharp knife makes chopping veggies quick and easy. A large mixing bowl is essential for combining all your ingredients. Optional Tools for Meal Prep Consider having a food processor to chop veggies quickly. An egg timer can help you keep track of baking time. Meal prep containers are great for storing leftovers and enjoying muffins later. Pro Tips Fresh Ingredients: Use fresh spinach and mushrooms for the best flavor and texture in your egg muffins. Egg Whisking: Whisk the eggs thoroughly to incorporate air, which will make your muffins light and fluffy. Feta Alternatives: If you prefer a different cheese, try goat cheese or cheddar for a unique twist on flavor. Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer shelf life. {{image_2}} Vegetarian Options These muffins are great for vegetarians. They already use eggs and veggies. You can add more vegetables like bell peppers or zucchini. This boosts the flavor and nutrition. You can also try different cheeses like cheddar or mozzarella for more taste. Gluten-Free Substitutes To make this dish gluten-free, ensure all your ingredients are gluten-free. Most fresh veggies and eggs are fine. The recipe does not use flour, so you are good to go! If you want a bit of a crunch, try adding gluten-free breadcrumbs on top before baking. Dairy-Free Alternatives For a dairy-free version, swap out the feta cheese. You can use nutritional yeast for a cheesy flavor. Almond milk or oat milk can replace regular milk. This keeps the muffins creamy and tasty without any dairy. Adding Different Cheeses Cheese can change the taste of your muffins. Try goat cheese for a tangy kick. You could also add pepper jack for a spicy twist. Mixing cheeses can create a rich flavor and a fun texture. Incorporating Other Vegetables Feel free to mix in other veggies! Broccoli, kale, or roasted red peppers work well. Just ensure they are chopped small to fit in the muffin. This way, you can change the flavor and make it more colorful. Spicing it Up Want a kick? Add a pinch of cayenne or red pepper flakes to the egg mix. This gives your muffins some heat. You can also use fresh herbs like thyme or basil for added freshness. A little seasoning goes a long way! - Refrigeration Tips: Once your muffins cool, place them in an airtight container. They stay fresh in the fridge for up to four days. This way, you can enjoy them for breakfast or a snack later. Make sure to label the container with the date. - Freezing Instructions: To keep them longer, freeze the muffins. Wrap each muffin in plastic wrap, then place them in a freezer bag. You can freeze them for up to three months. When you want one, just take it out and let it thaw in the fridge overnight. - Best Methods to Reheat Muffins: For best results, reheat your muffins in the oven. Preheat it to 350°F (175°C) and place the muffins on a baking sheet. Heat for about 10 minutes. This method keeps them fluffy and warm. You can also use the microwave. Heat for about 30 seconds, but be careful not to overdo it. - Keeping Muffins Moist: To keep the muffins moist while reheating, cover them with a damp paper towel. This step helps to trap steam and prevents them from drying out. Enjoy your warm, tasty muffins just like fresh! Can I make these muffins ahead of time? Yes, you can make these muffins ahead of time. They store well in the fridge for a few days. Just reheat them before serving. This makes them a great option for busy mornings. How long do Spinach Mushroom Feta Egg Muffins last? These muffins can last up to a week in the fridge. If you want them to last longer, freeze them. They will keep well in the freezer for about three months. Can I customize the fillings? Absolutely! You can add other veggies or proteins. Try bell peppers, zucchini, or even cooked bacon. Just remember to keep the egg mixture balanced. What is the nutritional value per muffin? Each muffin has around 100 calories, 7 grams of protein, and 6 grams of fat. The feta adds flavor and nutrients, while spinach packs in vitamins. Are these muffins suitable for meal prep? Yes, they are perfect for meal prep! You can make a big batch on the weekend. Store them in individual containers for easy grab-and-go meals. How can I make these muffins healthier? To make them healthier, consider using egg whites or a milk alternative. You can also add more veggies to boost fiber and cut down on calories. You can now create tasty Spinach Mushroom Feta Egg Muffins at home. We covered ingredients like eggs, veggies, and seasonings. I shared a simple step-by-step guide for prepping and baking. Plus, I offered tips to keep them fluffy and flavorful. With variations for different diets, these muffins fit everyone's needs. Storing leftovers is easy too. They make a great meal prep option. Enjoy making and sharing these tasty muffins!

Spinach Mushroom Feta Egg Muffins

Delicious and healthy egg muffins packed with spinach, mushrooms, and feta cheese.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced (button or cremini)
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup milk (or milk alternative)
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • to taste salt and pepper
  • as needed olive oil or cooking spray for greasing the muffin tin

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray and set aside.
  • In a skillet over medium heat, add a splash of olive oil. Once heated, add the diced mushrooms and sauté for about 3-4 minutes until softened.
  • Add the chopped spinach to the skillet with the mushrooms and cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and let cool slightly.
  • In a large mixing bowl, crack the 6 eggs and whisk them together until well blended.
  • Add the milk, garlic powder, onion powder, salt, and pepper to the eggs, whisking until combined.
  • Stir in the sautéed mushroom and spinach mixture, followed by the crumbled feta cheese. Mix gently to ensure even distribution.
  • Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
  • Remove from the oven and let cool in the muffin tin for about 5 minutes before carefully removing.

Notes

Serve the muffins warm on a platter. Garnish with fresh herbs like parsley or chives for added color and flavor.
Keyword breakfast, egg muffins, feta, healthy, spinach