Savory Spinach & Feta Breakfast Muffins

We all know how hectic mornings can get. Between rushing to get ready and making sure we have everything for the day, it’s easy to skip breakfast or settle for something quick but not very satisfying. I used to be guilty of grabbing a granola bar or skipping breakfast altogether until I discovered these savory spinach and feta breakfast muffins. Trust me, these little gems are a game-changer! They’re quick, easy to make, and the combination of spinach and feta will give you the energy boost you need to start your day right.

I remember the first time I baked these muffins. The smell filled my kitchen, and as I pulled them out of the oven, I couldn’t wait to taste them. The moment I bit into that warm, fluffy muffin, with the richness of the feta and the freshness of spinach, I knew I had found my new go-to breakfast.

So, if you’re looking for a savory, satisfying, and easy-to-make breakfast, these spinach and feta muffins will become your new favorite.

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Ingredients You’ll Need:

Before we jump into the recipe, let’s make sure you have everything you’ll need for these savory muffins.

• Flour: 2 cups (240 g) all-purpose flour
• Baking Powder: 2 tsp (10 g)
• Salt: 1 tsp (5 g)
• Black Pepper: ½ tsp (2 g)
• Spinach: 1 ½ cups (90 g) fresh spinach, chopped
• Feta Cheese: 1 cup (150 g), crumbled
• Eggs: 2 large
• Milk: 1 cup (240 mL)
• Olive Oil: ¼ cup (60 mL)
• Garlic: 2 cloves, minced
• Dried Oregano: 1 tsp (2 g)

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Step 1: Preheat the Oven and Prepare Your Muffin Tin

First things first, preheat your oven to 375°F (190°C). While the oven heats up, line a muffin tin with paper liners or lightly grease it. You’ll need about 12 muffin cups for this recipe.

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Step 2: Sauté the Spinach and Garlic

In a medium pan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped spinach and cook until wilted, which should take around 2-3 minutes. Once done, set aside to cool slightly.

Tip: For extra flavor, you can add a pinch of red pepper flakes when sautéing the spinach and garlic for a little kick!

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Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and dried oregano. Make sure the baking powder is evenly distributed throughout the dry ingredients so your muffins rise evenly.

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Step 4: Whisk the Wet Ingredients

In a separate bowl, whisk the eggs, milk, and olive oil together until well combined. This mixture will help bind the dry ingredients together and create a moist muffin base.

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Step 5: Combine Everything Together

Now, add the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—this will keep your muffins tender.

Then, fold in the sautéed spinach, garlic, and crumbled feta cheese. The feta will add a rich, tangy flavor that perfectly complements the savory spinach.

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Step 6: Scoop and Bake

Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.

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Step 7: Cool and Serve

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve them warm for the best experience—trust me, the savory flavors are even more pronounced when they’re fresh out of the oven.

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Why These Muffins Are So Special

• Savory Spinach & Feta: The combination of spinach and feta is a classic, but when baked into a muffin, it transforms into a breakfast you’ll actually look forward to.
• High in Protein: With the eggs and feta, these muffins are a great source of protein to keep you full throughout the morning.
• Make-Ahead Convenience: These muffins are perfect for meal prepping. Bake a batch on the weekend, and you’ll have a delicious, healthy breakfast ready to grab all week long.
• Easy to Customize: If you’re feeling adventurous, you can add other veggies like sun-dried tomatoes, mushrooms, or even some chopped onions to the mix for added flavor.

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FAQ (Frequently Asked Questions)

Can I use frozen spinach?
Yes! If you’re using frozen spinach, be sure to thaw and drain it well before adding it to the recipe. Fresh spinach gives a better texture, but frozen works fine in a pinch.

Can I use a dairy-free alternative?
Absolutely! You can substitute the milk with almond milk or any other non-dairy milk. For a dairy-free version of the feta, look for plant-based feta cheeses.

How do I store these muffins?
Store these muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to a week. You can also freeze them for up to 3 months—just reheat in the microwave when you’re ready to enjoy!

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Conclusion:

These savory spinach and feta breakfast muffins are the perfect way to start your day on the right foot. They’re simple, flavorful, and packed with nutrients to keep you going. Whether you’re rushing out the door or sitting down for a relaxed breakfast, these muffins will satisfy your hunger and your taste buds.

So, what are you waiting for? Grab your ingredients and make these muffins today—you won’t regret it!

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Final Tip: These muffins also make a great snack or lunch addition, so feel free to enjoy them at any time of day. You can even serve them alongside a fresh salad or a bowl of soup for a complete meal.

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This blog post was written with a personal touch and detailed steps to ensure your muffins come out perfect every time. With a little creativity, you can make this recipe your own—whether by adding extra veggies, spices, or changing up the cheese. Happy baking!