Quick Eggs Muffins with Spanish and Feta

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If you’re in the mood for something quick, delicious, and packed with flavor, these Quick Eggs Muffins with Spanish and Feta are your new go-to. Imagine fluffy eggs, crispy edges, and that salty kick from the feta—each bite feels like a cozy morning wrapped up in a little muffin. Trust me, you’ll be hooked on these!

They’re perfect for those busy mornings when you’re running out the door but still want a satisfying breakfast, or for an easy brunch that’ll impress your guests. They’re customizable, filling, and so simple to make that you’ll wonder why you haven’t been making them all along. Let’s dive into why these little beauties will win your heart!

Why You’ll Love Quick Eggs Muffins with Spanish and Feta

This recipe isn’t just about making muffins—it’s about setting yourself up for a delicious day! Here’s why you’ll fall in love with it:

  • Versatile: Whether you’re craving a quick breakfast or need a light lunch, these muffins fit the bill. They’re super easy to adapt too—add veggies or swap out the feta for a different cheese if you prefer!
  • Budget-Friendly: You don’t need fancy ingredients to make something amazing. These are packed with pantry staples, which means you don’t have to break the bank for a tasty meal.
  • Quick and Easy: You’ll be out of the kitchen in no time, and the best part? You don’t need to be a chef to pull these off. It’s as simple as mixing and baking!
  • Crowd-Pleasing: Serve them up at brunch and watch everyone dig in. They’re the kind of dish that gets people asking for the recipe (and we know that’s a win in the kitchen).

Ingredients

Let’s break down the magic behind these muffins. The beauty of this recipe is that it’s made with ingredients you likely already have in your kitchen. Here’s what you’ll need:

  • Eggs: The star of the show. These bring that creamy texture and protein punch.
  • Feta Cheese: Crumbled into each bite, adding a sharp, salty kick that perfectly complements the eggs.
  • Spanish Chorizo: It’s a game-changer. That rich, spicy flavor really elevates the muffin and gives it that “wow” factor.
  • Fresh Parsley: A little fresh herb for a burst of color and flavor. You can also add spinach or another green if you prefer!
  • Olive Oil: For a little richness and a slight golden crunch on the outside.
  • Spices: A pinch of salt and pepper, maybe even a sprinkle of paprika if you want to kick it up a notch.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get to the fun part—making these delicious little muffins!

Preheat Your Oven:

First, preheat your oven to 375°F (190°C). You want it nice and hot so your muffins bake perfectly.

Prepare the Muffin Tin:

Grease your muffin tin with a little olive oil or non-stick spray. This ensures the muffins come out easily, and you won’t lose any of that crispy goodness.

Mix the Eggs and Ingredients:

Crack your eggs into a bowl and whisk them until they’re light and fluffy. Then, stir in the crumbled feta, cooked chorizo, parsley, and a pinch of salt and pepper. Mix until everything’s evenly distributed.

Pour Into Muffin Tin:

Carefully pour the egg mixture into each muffin cup. You want them about 3/4 full to allow for rising.

Bake to Perfection:

Pop the muffin tin into the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top. You can test by inserting a toothpick—it should come out clean.

Cool and Serve:

Let the muffins cool for a few minutes before removing them from the tin. Serve them warm, maybe with a side of fresh fruit or a small salad.

How to Serve Quick Eggs Muffins with Spanish and Feta

These little muffins can be served in so many ways. Here are a few ideas to make them even more delightful:

  • With a Side of Greens: Pair them with a simple arugula salad, dressed lightly with lemon and olive oil.
  • On Their Own: Sometimes, these muffins are perfect just as they are, maybe with a dollop of Greek yogurt or a little salsa for dipping.
  • With a Slice of Toast: If you’re feeling extra hungry, serve them alongside some hearty whole-grain toast.

Additional Tips

  • Prep Ahead: Make these ahead of time, and store them in the fridge for up to 3 days. You can also freeze them for up to 2 weeks—just reheat when you’re ready!
  • Spice It Up: If you like a little more heat, toss in some diced jalapeños or a dash of hot sauce.
  • Customize: Feel free to swap out the chorizo for bacon, sausage, or even roasted veggies for a vegetarian version.
  • Storage Tips: Store leftovers in an airtight container and reheat in the microwave or oven for a quick breakfast.

FAQ Section

Q1: Can I use a different type of cheese?
A1: Yes! You can use any cheese you like. Goat cheese, cheddar, or even mozzarella would work beautifully.

Q2: Can I make these muffins ahead of time?
A2: Absolutely! Prepare them the night before and store them in the fridge. Pop them in the microwave for a quick breakfast.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container for up to 3 days. You can also freeze them for up to 2 weeks!

Q4: Can I add veggies?
A4: Yes! Spinach, bell peppers, or even mushrooms would be great additions to the mix.

Q5: Can I double the recipe?
A5: Of course! Just make sure you have a larger muffin tin or bake in batches.

Q6: How do I know when they’re done?
A6: When they’re golden and puffed up, they’re ready! Use a toothpick to check if the center is set.

Q7: Are these suitable for a low-carb diet?
A7: Yes! They’re naturally low in carbs, making them a perfect option for keto or other low-carb diets.

Q8: What can I serve these with?
A8: Fresh fruit, a small salad, or some avocado toast are all great choices!

Q9: Can I freeze these muffins?
A9: Definitely! Freeze them individually in plastic wrap or a zip-top bag, and just reheat when you’re ready.

Q10: What’s the best way to reheat them?
A10: You can reheat these in the microwave for about 30 seconds or pop them in the oven for a few minutes until warmed through.

Conclusion

Whether it’s a hectic morning or a lazy weekend brunch, these Quick Eggs Muffins with Spanish and Feta are going to become your new favorite breakfast or snack. They’re quick, tasty, and super customizable—plus, they’ll fill your kitchen with mouthwatering smells. I promise, you won’t regret making these!

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Quick Eggs Muffins with Spanish and Feta

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These Savory Spanish & Feta Egg Muffins are a flavorful and easy-to-make breakfast or snack option! With the perfect balance of fresh spinach, creamy feta, and a touch of oregano, they’re both satisfying and nutritious. Perfect for meal prep or a quick bite on busy mornings.

  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: 6 egg muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean-inspired
  • Diet: Vegetarian

Ingredients

Scale
  1. 6 large eggs
  2. 1/4 cup milk (or dairy-free alternative)
  3. 1 cup fresh spinach, chopped
  4. 1/3 cup crumbled feta cheese
  5. 1/4 cup cherry tomatoes, diced (optional)
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon black pepper
  8. 1/4 teaspoon dried oregano (optional)

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or cooking spray.
  • Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
  • Add Fillings: Divide the chopped spinach and feta cheese evenly among the muffin cups. Add diced cherry tomatoes if desired.
  • Pour Egg Mixture: Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.
  • Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
  • Cool and Serve: Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm or store in the fridge for a quick breakfast or snack later.

Notes

  • If you prefer a dairy-free version, substitute the feta with dairy-free cheese or omit it entirely.
  • You can also add other vegetables like bell peppers or onions for extra flavor.
  • These egg muffins are great for meal prepping! Store them in an airtight container in the fridge for up to 4 days.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 1g
  • Sodium: 250mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 11g
  • Cholesterol: 160mg

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