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Savory Spinach and Feta Breakfast Muffins

These Savory Spinach and Feta Breakfast Muffins are a delicious and nutritious option for those busy mornings. Packed with protein and greens, they make for a perfect grab-and-go breakfast that will keep you energized throughout the day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs beaten
  • 1 cup milk or plant-based milk
  • 1/4 cup olive oil or melted coconut oil
Dry Ingredients
  • 1 cup all-purpose flour or whole wheat flour
  • 1 cup rolled oats preferably quick-cooking
  • 1 tablespoon baking powder ensure it's fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Filling
  • 2 cups fresh spinach chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup green onions chopped

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
  2. In a large mixing bowl, whisk together the eggs, milk, and olive oil until well combined.
  3. In another bowl, combine the flour, rolled oats, baking powder, salt, and black pepper. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  5. Fold in the chopped spinach, crumbled feta cheese, and green onions until evenly distributed.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a twist, consider adding sun-dried tomatoes or herbs like dill or parsley to enhance the flavor. These muffins can be stored in an airtight container in the refrigerator for up to one week or frozen for longer storage.