Breakfast, Food

Spinach & Feta Egg Muffins

spinach & feta egg muffins

A few weeks ago my friend Kelsey texted me and told me that she was about to start a 2 week boot-camp at Corepower Yoga and desperately needed some healthy food ideas since participants were highly encouraged to keep a food journal and follow a healthy meal plan to maximize their results.

One of the first things I ask people when they ask for healthy food ideas is what they’re eating for breakfast. I’ve said it 4857948 times on this blog but I truly believe breakfast is the most important meal and sets the tone for your entire day of eating. So when Kelsey (calling you out sorry) told me she’d been eating a frozen Special K Breakfast Sandwich for breakfast for the past like 6 months I almost died. 

I immediately went online to check out the ingredients (because I’m psycho) in these breakfast sandwiches and please just listen to the ingredients in the “egg” portion of the sandwich: Scrambled egg patty (whole eggs, whey, egg whites, nonfat milk, soybean oil, modified food starch, dicalcium phosphate, salt, sodium bicarbonate, xanthan gum, guar gum, citric acid [to promote color retention], pepper, soy lecithin). SAY WHAT?!?!?!?!?

An egg patty should have 1 ingredient: egg!

I proceeded to screen shot that crazy ingredient list and text it to her begging her to try making something like my egg muffins for breakfast. You guys seriously have no idea how happy I was when I saw her post a Snapchat of beautiful spinach and feta egg muffins perfectly meal prepped for the week.  

PLUS I though uhhh why had I never tried the amazing combination of spinach, feta and egg for my egg muffins. The next weekend I whipped up a batch using spinach, feta, tomatoes, salt, pepper and of course eggs and they were INCREDIBLE! I’m not even kidding I’ve been having them for breakfast every single day since.

So thank you Kelsey for the egg muffin recipe and the inspiration for this entire post. To make a long story short eat real, healthy, unprocessed foods for breakfast people! You’ll feel so much better and I promise you will make much better choices throughout the day. If you’re interested in learning more about my thoughts about eggs, eating the yolks and the health benefits of eggs check out my original Easy Egg Muffins post.

Now, let’s get cooking!

 

spinach & feta egg muffins

 

Ingredients

  • 12 large eggs
  • 4 cups baby spinach (chopped)
  • 3/4 cup cherry tomatoes (halved)
  • 1/2- 3/4 cup feta cheese (crumbled)
  • 1 tsp oil (I used avocado)
  • salt and pepper to taste

 

spinach & feta egg muffins

Kale can be subbed for spinach or hey throw some in there with the spinach like I did with this mixed greens pack.

 

Directions:

1. Preheat oven to 400

2. In a large skillet heat oil over medium heat then add the tomatoes and spinach and cook until spinach is wilted (about 2-3 minutes) then set aside

 

spinach & feta egg muffins

 

3.  In a large bowl mix together all 12 eggs then add the spinach/tomato mixture, feta and sprinkle in as much salt and pepper as you’d like

 

 

5. Line a muffin tin with silicone muffin liners* and scoop about 1/3 cup of the egg mixture into each muffin liner

6. Bake for 20 minutes or until very slightly browned on top

 

spinach & feta egg muffins

 

I can’t stress enough how important it is to bake these in SILICONE muffin liners. Not only are they reusable but the egg won’t stick at all like if you bake them paper liners or god forbid try baking them  without a liner

 

7. Store in an airtight container in the fridge for 1 week. The egg muffins can easily be reheated by microwaving them for about 1 minute

 

 

spinach & feta egg muffins

 

 

Spinach & Feta Egg Muffins
Yields 12
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 12 large eggs
  2. 4 cups baby spinach (chopped)
  3. 3/4 cup cherry tomatoes (halved)
  4. 1/2- 3/4 cup feta cheese (crumbled)
  5. 1 tsp oil (I used avocado)
  6. salt and pepper to taste
Instructions
  1. Preheat oven to 400
  2. In a large skillet heat oil over medium heat then add the tomatoes and spinach and cook until spinach is wilted (about 2-3 minutes) then set aside
  3. In a large bowl mix together all 12 eggs then add the spinach/tomato mixture, feta and sprinkle in as much salt and pepper as you'd like
  4. Line a muffin tin with silicone muffin liners* and scoop about 1/3 cup of the egg mixture into each muffin liner
  5. Bake for 20 minutes or until very slightly browned on top
  6. Store in an airtight container in the fridge for 1 week. The egg muffins can easily be reheated by microwaving them for about 1 minute
Live Lean Eat Green - A Healthy Food & Lifestyle Blog http://liveleaneatgreen.com/

 

Your Turn,

Have you ever made egg muffins?

If so, what’s your favorite meats, veggies, cheeses, herbs to throw in them?

What’s your favorite easy, healthy on-the-go breakfast?

 

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3 Comments

  • Reply Beverley @ Born to Sweat February 17, 2017 at 10:15 am

    i loveeee your egg cup … holders?? they’re so cute!
    i make eggs and veggies for breakfast almost daily, but i always have to make them in the morning before work. i gotta start making these so i can sleep in a little longer 😉 they look great!

  • Reply Agness of Run Agness Run March 17, 2017 at 2:02 pm

    Yummy! Delicious and mouth-watering muffins, Diana!
    Agness of Run Agness Run recently posted…The Ultimate Vegan Meal: All the Nutrition and Zero Deficiencies 🍎🍉🌱My Profile

    • Reply Diana Becker March 20, 2017 at 9:15 am

      Thank you 🙂

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