Egg Muffins with Spinach and Feta

Egg Muffins with Spinach and Feta are a light, protein-packed breakfast or snack that’s both delicious and portable. These savory bites are made with fluffy eggs, fresh spinach, and tangy feta cheese, all baked into muffin form for easy grab-and-go convenience. Perfect for meal prep, they keep you energized throughout the day with minimal effort.

Why You’ll Love This Recipe

• Quick and easy to make
• Perfect for meal prep and on-the-go breakfasts
• Packed with protein and nutrients
• Low-carb and keto-friendly
• Naturally gluten-free
• Customizable with your favorite veggies and herbs
• Great for using up leftover greens
• Freezer-friendly
• Kid- and adult-approved
• Delicious hot or cold

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Fresh spinach, chopped
• Feta cheese, crumbled
• Milk (dairy or non-dairy)
• Salt
• Black pepper
• Olive oil or cooking spray (for greasing the muffin tin)
• Optional: chopped onions, garlic, or herbs (like dill or parsley)

Directions

this recipe

1. Preheat oven: Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with oil or cooking spray.
2. Wilt the spinach (optional): If using fresh spinach, sauté briefly in a skillet until wilted, then let cool slightly.
3. Mix the eggs: In a mixing bowl, whisk the eggs with milk, salt, and pepper until well combined.
4. Assemble the muffins: Divide the chopped spinach and crumbled feta evenly among the muffin cups. Pour the egg mixture on top, filling each cup about ¾ full.
5. Bake: Place in the oven and bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.
6. Cool and serve: Let the muffins cool for a few minutes in the tin before removing. Serve warm or at room temperature.

Servings and timing

• Servings: 12 muffins
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Add diced tomatoes, bell peppers, or mushrooms for extra veggies
• Swap feta for goat cheese, cheddar, or mozzarella
• Include cooked bacon, ham, or sausage for added protein
• Use kale or arugula instead of spinach
• Mix in fresh herbs like basil, thyme, or oregano
• Add red pepper flakes or hot sauce for a spicy kick

storage/reheating

Store egg muffins in an airtight container in the refrigerator for up to 4 days.

To freeze, wrap each muffin individually and place in a freezer-safe bag for up to 2 months.

Reheat in the microwave for 30–45 seconds, or in a 300°F (150°C) oven for 8–10 minutes.

FAQs

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before using.

Are these muffins good cold?

Yes, they’re tasty cold, room temperature, or warm.

Can I make them dairy-free?

Absolutely. Use a plant-based milk and omit or replace the feta with a dairy-free cheese.

Why did my muffins deflate?

It’s normal for egg muffins to deflate slightly as they cool due to air escaping.

Can I bake these in silicone muffin cups?

Yes, silicone molds work great and make cleanup easier.

How do I keep them from sticking to the pan?

Grease your muffin tin well or use silicone liners for easy release.

Can I double the recipe?

Yes, you can easily double or triple the batch for larger crowds or weekly meal prep.

Do I need to cook the spinach first?

It’s optional. Cooking removes excess moisture, but raw chopped spinach works too.

How long do they last in the fridge?

They stay fresh for about 4 days when stored in an airtight container.

Can I make these ahead for a brunch?

Yes, bake them the day before and reheat just before serving.

Conclusion

Egg Muffins with Spinach and Feta are a simple, nutritious, and versatile recipe you’ll turn to again and again. With just a few ingredients and minimal prep, you can enjoy a wholesome breakfast or snack any time of day. Whether you’re planning ahead or looking for a quick fix, these egg muffins check all the boxes for flavor, convenience, and health.

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