Feta Egg Muffins

Feta Egg Muffins are like mini crustless quiches baked in a muffin tin. They are fluffy and cheesy, with loads of flavor from creamy feta and eggs and your favorite mix-ins. Think of them as egg cups: portable, protein-packed, and totally customizable. The feta gives a nice salty tang that pairs so well with herbs and veggies. Good for breakfast, packed lunches, or even a light dinner.

Those are absolutely wonderful when you have a craving for something savory in the morning or just want a change from scrambled eggs!

What Are Feta Egg Muffins All About?

Feta Egg Muffins are just mini-crustless quiches baked in muffin trays. Light, cheesy, and oozing with flavors of creamy feta, eggs, and custom mix-ins. Egg cups-traveling, protein-packed, and totally customizable. The feta has a lovely salty acidity, fantastic with herbs and vegetables. Breakfast, lunchboxes, or even a light dinner treat.

Ingredients

Base Ingredients:

• 6 large eggs
• ¼ cup milk (any kind)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Fillings:

• ½ cup crumbled feta cheese
• ½ cup baby spinach, chopped
• ¼ cup red bell pepper, finely diced
• 2 tablespoons green onion, sliced

Optional Add-ins (pick any or mix & match):

• ¼ teaspoon chili flakes (for heat)
• ¼ cup cooked bacon bits or turkey sausage
• ¼ teaspoon dried oregano or dill

How to Make Feta Egg Muffins

1. Preheat the oven to 350°F (175°C) and spray a 12-cup muffin tin with non-stick spray or line it with silicone liners.
2. In a large bowl, whisk together eggs and milk until well combined. To this, mix in salt and pepper.
3. Add fillings like spinach, bell pepper, green onions, and feta. Combine well.
4. Pour in equal portions until three-quarters full.
5. Bake for 18 to 22 minutes or just until the tops are set and are lightly golden.
6. Cool slightly and pop out, warm or save for another day.

Storage Tips

• Store in an airtight container in the fridge for about 4 days. Reheat in the microwave for 30-40 seconds.
• Wrap each muffin separately and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.

Serving Suggestions

• Pair with avocado toast or fruit for a balanced breakfast.
• Pair it with a side salad for lunch.
• Pack in lunch boxes with a dipping sauce, or wrap it in a tortilla.

Pro Tips & Variations

• Want a firmer muffin? Skip the milk.
• Replace spinach with kale, mushrooms, or zucchini.
• Replace feta with goat cheese or cheddar.
• Add a dash of smoked paprika for extra flavor.

FAQs

Is it possible to make these dairy-free?

Yes, simply omit the feta or use a plant-based version. For the liquid, opt for non-dairy milk such as almond or oat milk.

Are Feta Egg Muffins spicy?

Not much unless you want some chili flakes or a punchy sausage- otherwise, totally kid-approved.

Can I use only egg whites instead of whole eggs?

Sure! For a lighter version, substitute 6 eggs with 1½ cups of egg whites.

How much do they puff up?

They do puff when baking, but will settle as they cool. Still fluffy and delicious, so don’t worry!

Try These Feta Egg Muffins Today!

Feta Egg Muffins are seriously a game-changer. Delicious, easy, and filling without the fuss. Try it! Get creative with the fillings and make it a signature of your own. I promise it will become a breakfast staple in your kitchen too!