Everyone knows mornings can be hectic. Wether you woke up late for classes (usually me), are rushing to work, trying to get your family together, or if you’re just not a morning person, it can be hard to find time to get ready for your day and eat breakfast. However, with these breakfast muffins, inspired by Julia of the food blog Julia’s Album, you’ll actually look forward to waking up and eating breakfast! I just modified Julia’s recipe to fit it more to my liking.
As a college student, waking up in the morning to go to organic chemistry lecture isn’t my favorite thing in the world. However, this simple, easy to make, breakfast recipe I found on Pinterest made it a little easier to fit breakfast into my mornings. I usually eat a breakfast bar on the way to class or cereal in the mornings, so these egg muffins were also a nice little thing to mix up my mundane morning routine. Also, eggs are packed with protein, I loved how they’re baked, you’ll feel full and satisfied after eating these muffins!
For me, the preparation part of most recipes is the hardest (sometimes longest) part. I made these muffins on Monday morning and they were good though the end of the week! To start, I first got some olive oil heating in a saucepan, sprayed a 12 tin muffin pan with some non-stick cooking spray, and pre-heated the oven to 350°F (about 177°C if you are curious like I am and were thinking about the conversion rate from fahrenheit to Celsius). Then I washed and cut my mushrooms into thin slices. Once the oil heated up, I sautéed the mushrooms and spinach for a few minutes until the mushrooms turned a pretty golden brown color.
While the mushroom and spinach is cooked, I cracked the eggs into a medium sized bowl and added the milk and feta cheese to that. After the mushroom and spinach cooked, I added that to the bowl too and whisked the egg mixture. I don’t own a ladle right now (I’ll get one soon!), so I half spooned, half poured the eggs into the muffin tin. It would probably be easier to just ladle the eggs into the muffin cups, so you don’t have to go though the ordeal I did to get my eggs into the tin. Also, Julia’s recipe states to fill the muffin cups about 3/4 full, but I had enough eggs to where I could fill the cups up almost all the way to the top.
Baking is the easy part. Just put the muffin tin into the pre-heated oven and wait for your egg muffins!
Eating and Storing
I baked 12 muffins total and ate 2 muffins a day for about a week. Guys might eat 3-4 muffins per serving though. The muffins are soft, fluffy, and full of flavor. Furthermore, my favorite part of eating it was biting into the muffin and tasting the pockets of feta cheese. I love the combination of vegetables and cheese. I stored my egg muffins in a glass container. When I was ready to eat them, I just popped two muffins in the microwave for a minute and they were ready to eat! Also, alternative serving suggestion, I sandwiched an egg muffin between an English muffin, added some turkey to it, and made myself a little breakfast sandwich too.
I used frozen instead of fresh spinach in this recipe; however, I’m sure fresh spinach will made the muffins taste even better. My muffins were still really good though!
Don’t whisk the eggs too much. If eggs are beaten less then you’ll get fluffier muffins.
The type of milk you use doesn’t matter. I used almond milk, but the recipe will be just fine with any kind of milk.
I substituted feta cheese for cheddar cheese because feta is healthier, and I personally think it tastes better with spinach! Also, when I bit into my muffin, I tasted bits of feta in every bite and it was delicious.
The egg mixture will look a little weird (I think it looked weird too), with all the mushroom, spinach, and feta crumbles in it, but I promise the end result it so yummy.
- Texture: 9/10
- Ease of Instructions:8/10
- Overall Rating: 9/10
Feta, Mushroom, and Spinach Egg Muffins
This is the perfect make ahead egg breakfast muffin recipe. It's both nutritious and delicious! This recipe has been inspired from Julia of the food blog Julia's Album.
Oils and Spices
- 1 tbsp olive oil
- salt and pepper
- 4-6 mushrooms sliced
- 3/4 cup fresh or frozen spinach cooked and drained
- 1/4 cup milk
- 2 cups feta cheese
- 6 large eggs
- In a large skillet, heat olive oil on medium-high heat, and add thinly sliced mushrooms and spinach, sprinkle with salt and pepper to taste, and cook for about 10 minutes until mushrooms soften, release juices, and turn golden brown.
- Preheat oven to 350°. Prepare a regular 12-cup muffin pan by spraying the muffin pan with non-stick cooking spray.
- In a large bowl, whisk eggs until smooth. Add milk, 1/4 tsp salt (or to taste), feta cheese and mix. Whisk cooked spinach and mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups 3/4 full.
- Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.