If you’re in need of a quick, easy, and nutritious breakfast that you can enjoy on the go, these Spinach and Feta Muffin Omelets are the perfect solution. Made with fresh spinach, creamy feta cheese, and eggs, these mini omelets are packed with protein and flavor. They’re great for meal prep, so you can have a healthy breakfast ready all week long. Ready to whip up some deliciousness?
Let’s get started!
Spinach and Feta Muffin Omelets
Enjoy these Spinach and Feta Muffin Omelets! Easy-to-make, protein-packed, and filled with spinach and feta cheese for a healthy breakfast or snack.
Ingredients
For the Muffin Omelets
- 6 large eggs
- 1/2 cup milk dairy or plant-based
- 1 cup fresh spinach chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red bell pepper finely diced (optional)
- 1/4 cup onion finely chopped
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
Optional Add-Ins
- 1/4 cup cherry tomatoes halved
- A handful of chopped olives for a Mediterranean twist
- A sprinkle of red pepper flakes for heat
Substitutions
- Dairy-Free: Use a dairy-free milk alternative and replace feta with dairy-free cheese or omit it.
- Low-Carb: This recipe is naturally low-carb!
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with silicone baking cups for easy cleanup.
Sauté the Vegetables
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and red bell pepper and sauté for 3-4 minutes until softened.
- Add the chopped spinach and cook for another 1-2 minutes until wilted.
- Remove from heat and let cool slightly.
Whisk the Eggs
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper until fully combined.
Assemble the Muffins
- Divide the sautéed spinach and vegetables evenly among the muffin cups.
- Top each with crumbled feta cheese.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full.
- You can add any optional toppings, like cherry tomatoes or olives, at this stage.
Bake the Muffin Omelets
- Place the muffin tin in the oven and bake for 20-25 minutes, or until the eggs are fully set and the tops are lightly golden.
- Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve
- Enjoy your Spinach and Feta Muffin Omelets warm or store them for a quick, healthy breakfast on the go.
Notes
Nutritional Information (Per Muffin Omelet):
- Calories: 100-120
- Carbohydrates: 2g
- Protein: 7g
- Fat: 8g
- Saturated Fat: 3g
- Sodium: 200mg
- Fiber: 1g
- Sugar: 1g
Notes/Advice:
- Additions/Subtractions:
- You can use any type of cheese you like—cheddar, mozzarella, or goat cheese would also work well in this recipe.
- If you prefer a heartier muffin, add extra veggies like mushrooms, zucchini, or broccoli.
- For a richer flavor, substitute some of the milk with cream or half-and-half.
Variations:
- Mediterranean Muffins: Add chopped olives, sun-dried tomatoes, and a sprinkle of fresh basil for a Mediterranean twist.
- Meaty Muffin Omelets: Stir in cooked sausage, turkey bacon, or ham for extra protein.
- Spicy Muffins: Add chopped jalapeños or a dash of hot sauce to the egg mixture for a little kick.
Suggestions:
- Serving Ideas: These muffin omelets are perfect for a grab-and-go breakfast, brunch, or snack. Pair with a side salad or toast for a more complete meal. They’re also great with a dollop of Greek yogurt or a drizzle of hot sauce.
- Make It Ahead: These muffins are ideal for meal prep. Make them ahead of time and store them in the fridge for up to 4 days, or freeze them for up to 2 months. Simply reheat in the microwave for a quick breakfast.
- Storage Tips: Store leftovers in an airtight container in the fridge or freeze them individually wrapped in plastic wrap or foil. Reheat in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
The spinach and feta muffins turned out incredibly delicious! The spinach adds freshness, and the feta gives a slight saltiness. The texture is soft, perfectly baked in 25 minutes. A great breakfast!