Veggies for breakfast? In the case of these egg muffins, yes please! These egg muffins are so easy and delicious, that I make them weekly. I freeze them and pop them in the microwave as needed. They make breakfast time a breeze!
My son is the biggest fan of these spinach and feta egg muffins. This was not always the case though! The first time he tried eggs, he gagged and spit them up! We knew it wasn’t an allergy after testing other foods with eggs as the ingredient and continued to introduce it in his diet. I made hard boiled eggs, egg whites, omelets, over hard eggs and he spit each and every one out. Until one day, at a Christmas party, someone tried feeding him a spinach quiche. To all of our surprise, he absolutely LOVED it and I have been making this recipe ever since!
The Recipe:
As mentioned above, these spinach and feta egg muffins are such an easy meal prep for breakfast! Just simply whisk together softened cream cheese (make sure is is soft but not steaming hot) and eggs, add some chopped spinach, crumbled feta, and olive oil and you have your mixture.
Make sure you generously grease your muffin tins (even if they are non-stick) and fill the cups completely. They will puff up and set as pictured. I would advice against using muffin liners unless they are silicone. The silicone cups are pretty amazing and so versitile!
Freezing & Storage:
You can cook up a batch of these muffins and freeze them to up to a month (although they never last more than a week in my house).
Reheating Instructions:
- Place eggs on a plate and heat in the microwave on one side for 30 seconds.
- Flip over egg cup and heat for an additional 30 seconds.
- Note: This may vary depending on wattage of your microwave.
What you may need:
Nutrition Scoop:
Because tastes and textures are new to babies, it is so important to continue to trial foods over and over to determine whether they will accept or enjoy it. In some instances, it may take up to 15-20 times before you can make the decision whether or not he/she likes a food. Just because this is true though, be careful with forcing a particular food or flavor on your baby. You don’t want to add an anxiety to meal time, so occasionally throw in the food previously dismissed along with something that they already love. Who knows, it may just end up being his/her favorite food!
These egg muffins alone are low carb, keto-friendly and packed full of protein! You can also pair it with a whole grain English muffin or a side of fruit for a well balanced breakfast!
Yields 12 muffins
Serves 12
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 10 Large Eggs
- 1 cup reduced fat crumbled feta cheese
- 8 ounce package of neufchatel cheese
- 2 cups chopped fresh spinach
- 1 tablespoon olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Pre-heat oven to 350 degrees F.
- Microwave neufchatel cheese in the microwave for 30 seconds or until soft, not hot.
- Whisk in eggs, one at a time. Add chopped spinach, feta, olive oil, salt, and pepper.
- Fill greased muffin tin 3/4 way up. Place muffin tin in the oven and cook for 20 minutes.
Calories
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Carbs
Protein
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