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Spinach and Feta Egg Muffin
Spinach & Feta Egg Muffins
Yield: makes 12 muffins
Total time: 1 hour
Ingredients & Supplies
- 24 oz. (about ¾ of a quart) liquid egg whites
- 8 oz. (about ½ of a bag) fresh spinach
- 4 oz. crumbled feta cheese
- Cooking spray
- Red pepper flakes
- Salt
- Pepper
- 12-muffin standard muffin tin
Directions
- Preheat your oven to 350 degrees F.
- While the oven preheats, roughly chop the spinach.
- Lightly coat your saute pan with cooking spray and saute spinach until wilted. Season to taste with red pepper flakes, salt and pepper throughout. Let spinach cool for about 10 minutes.
- While spinach cools, spray your muffin tin with cooking spray. Evenly divide the feta cheese between each tin.
- After spinach has cooled, evenly divide spinach between each tin. Mix with feta. Season spinach and feta mixture again if desired.
- After gently shaking the carton, pour even amounts of liquid egg white on top of the spinach and feta mixture. Pour up to the top of each tin.
- Bake in the preheated oven for 25-30 minutes. Ensure that the middle of each tin is not liquidy; if they are, return to the oven for a few more minutes.
- Let cool for 30 minutes before placing it in the refrigerator for meal prep. Egg muffins will rise while cooking, but will shrink down a bit after cooling. Store for up to 7 days in the refrigerator; they can also be reheated from the freezer.
This recipe is my go-to meal prepped breakfast that gets me through the semester! I’ve also replaced the spinach with cherry tomatoes, bell peppers, and breakfast sausage, which have all been delicious. Feta can also be substituted for 4-6 oz. of your favorite shredded cheese. Sauteing the vegetables before baking is also unnecessary if you prefer a more al-dente texture.
Happy baking!
-Bella Blankenship, PharmD, RPh
