Healthy Greek Egg Muffins
Healthy Greek Egg Muffins are perfect for your weekly meal prep or just for a quick on-the-go breakfast. The addition of flour and baking soda ensure your egg muffins do not get wet when re-heating.
Healthy Greek Egg Muffins
- Prep Time
10 min
- Cook Time
20 min
- Total Time
30 min
- Servings
12
- Difficulty
Easy
Ingredients
- 8 eggs
- 1/3 cup half & half
- 1 tbsp Greek seasoning
- Pinch of salt
- 2 tbsp flour
- ½ tsp baking powder
- ¼ red onion chopped
- 1 cup baby spinach chopped
- 1 cup cherry tomatoes quartered
- ¾ cup crumbled feta cheese
Instructions
- Preheat oven to 350°F and spray your cupcake pan with nonstick cooking spray.
- Divide the onion, spinach, and tomatoes between the 12 cupcake tins. Set aside.
- In a large bowl or large measuring cup with a spout, whisk together the eggs, half and half, Greek seasoning, salt, flour, and baking powder until fully combined. You may see small lumps of flour and that is totally okay.
- Divide the egg mixture between the 12 cupcake tins and pour overtop the veggies. Top with the crumbled feta cheese.
- Bake in your preheated oven for 18-20 minutes or until the eggs are set and fluffy. Remove from the oven and allow to cool for a few minutes before removing the egg muffins from the pan. Serve hot and/or store in an airtight container in the fridge for 2-3 days.
Tips
- The flour and baking powder ensure when storing and reheating your eggs muffins that you do not get a watery or wet texture on the exterior of the muffin. If you plan to eat them all at once, you can omit the flour and baking powder.
- Your egg muffins will be very fluffy but will slightly fall and deflate as they cool. This is totally normal!
- To reheat, simply pop your egg muffin in the microwave or air fryer for 30-60 seconds.
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