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Spinach & Feta Protein Egg Muffins

Spinach & Feta Protein Egg Muffins - recipe card
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These Spinach & Feta Protein Egg Muffins feature crispy edges with a soft and custardy center, richly flavored with the sharpness of feta cheese mingling perfectly with the earthy spinach. Ideal for a quick, protein-packed breakfast, they deliver flavor and nutrition in every bite.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup cottage cheese, full-fat
  • 1/3 cup feta cheese, crumbled
  • 1 cup fresh spinach, washed and chopped
  • 1/4 cup onion, finely diced
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt, adjust to taste
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. Preheat oven to 375°F (190°C). This temperature ensures that the egg muffins bake evenly, developing crispy edges while the centers remain tender.
  2. Lightly grease a 12-cup standard muffin tin or line with parchment liners. Greasing prevents sticking, while parchment liners offer easy removal and a cleaner presentation.
  3. In a large mixing bowl, whisk the eggs vigorously for 30 seconds until slightly frothy. This incorporates air, leading to lighter and fluffier muffins.
  4. Add the cottage cheese to the eggs and whisk until smooth and uniform. Ensuring a lump-free mix promotes even texture and prevents uneven cooking.
  5. Gently fold in the feta cheese, chopped spinach, diced onion, garlic powder, salt, and pepper. Mix until just combined to distribute ingredients evenly without overmixing, which could make the muffins tough.
  6. Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to expand as they bake without overflowing.
  7. Place the muffin tin on the center rack of the preheated oven and bake for 20-25 minutes. Bake until the edges are golden and a toothpick inserted into the center of a muffin comes out clean. Ensuring doneness this way prevents undercooked centers.
  8. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack. This brief cooling phase helps set the structure, preventing crumbling when removed.
  9. Serve warm or allow to cool completely before storing.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped muffins in plastic wrap, then place them in a freezer bag for up to 3 months. To reheat, warm in the oven at 350°F (177°C) for 8-10 minutes or microwave for 45-60 seconds.

Nutrition

Keywords: egg muffins, spinach egg muffins, feta cheese, high protein breakfast

Find it online: https://thehighproteinrecipes.com/spinach-feta-protein-egg-muffins/