Description
These Egg Muffins with Spinach and Feta are fluffy, protein-packed breakfast muffins loaded with fresh spinach, creamy feta, and Mediterranean flavor. Perfect for meal prep, busy mornings, or a healthy grab-and-go snack.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (optional)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Optional Add-Ins
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
- ¼ cup cooked and crumbled bacon or sausage
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
- Chop spinach and crumble feta cheese if needed.
- In a large bowl, whisk eggs with milk, salt, and pepper.
- Stir in spinach, feta, and any optional add-ins.
- Pour mixture evenly into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes until the muffins are set and lightly golden.
- Cool for a few minutes before removing from the tin and serving.
Notes
Frozen spinach works well—just thaw and drain thoroughly.
Silicone muffin liners prevent sticking and make cleanup easier.
Store leftovers in the refrigerator for up to 4 days.
These egg muffins freeze beautifully for quick meal prep breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 190 mg