Spinach, Feta, Chive & Parsley Breakfast Muffins

Name: Spinach, Feta, Chive & Parsley Breakfast Muffins
Prep time: 35 min
Total time: 35 min
Yield: 12 servings
Cuisine: European-inspired
Ingredients: 6 piece Eggs; 1 cup Plain Greek yogurt; 2 tbsp Olive oil; 1.25 cup All-purpose flour; 1.5 tsp Baking powder; 0.5 tsp Salt; 0.25 tsp Black pepper; 3 cup Baby spinach; 0.75 cup Feta cheese; 0.25 cup Chives; 0.25 cup Parsley

European-inspired · 35 mins

Egg- and yogurt-based savory muffins packed with spinach, feta, chives, and parsley for a fresh, all-purpose breakfast bake.

By james

Servings

6 piece Eggs
1 cup Plain Greek yogurt
2 tbsp Olive oil
1.25 cup All-purpose flour
1.5 tsp Baking powder
0.5 tsp Salt
0.25 tsp Black pepper
3 cup Baby spinach
0.75 cup Feta cheese
0.25 cup Chives
0.25 cup Parsley

Calories

179 kcal

Protein

Carbs

23g

Fat

Fiber

Sugar

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Prep

1. Heat the oven to 375F/190C. Grease a 12-cup muffin tin or line it with paper liners.

2 tbsp Olive oil
2. Roughly chop the baby spinach, chives, and parsley. Crumble the feta cheese if needed.

3 cup Baby spinach, 0.8 cup Feta cheese, 0.2 cup Chives, 0.2 cup Parsley
Batter

3. Whisk the eggs, plain Greek yogurt, and olive oil in a large bowl until smooth.

6 piece Eggs, 1 cup Plain Greek yogurt, 2 tbsp Olive oil
4. Add the all-purpose flour, baking powder, salt, and black pepper, then whisk just until combined.

1.2 cup All-purpose flour, 1.5 tsp Baking powder, 0.5 tsp Salt, 0.2 tsp Black pepper
5. Fold in the baby spinach, feta cheese, chives, and parsley until evenly distributed.

3 cup Baby spinach, 0.8 cup Feta cheese, 0.2 cup Chives, 0.2 cup Parsley
Bake

6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20 to 24 minutes, until the tops are set, lightly golden, and a tester inserted in the center comes out clean.
8. Cool in the tin for 5 minutes, then transfer the muffins to a rack. Serve warm or at room temperature.

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