🧁 Spinach & Feta Egg Muffins
Wholesome, protein-packed, and ready in a snap — the ultimate meal prep breakfast!
If your mornings are busy but you still crave a delicious and nutritious breakfast, these Spinach & Feta Egg Muffins will become your new best friend. Light yet filling, these savory muffins are made with just a handful of ingredients and come together in under 30 minutes.
The combination of fresh spinach and tangy feta cheese brings big flavor, while eggs and milk deliver the perfect fluffy texture. Whether you’re fueling up before work, heading to the gym, or just want a quick midday snack, these muffins are the perfect grab-and-go option.
🥚 Ingredients:
- 6 large eggs
- 1 cup fresh spinach, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (or a dairy-free alternative like almond or oat milk)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-ins:
- Diced tomatoes
- Chopped onions
- Fresh herbs (like parsley or dill)
- A pinch of red chili flakes for a little heat
🍳 Instructions:
1️⃣ Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or use silicone muffin liners for easy cleanup.
2️⃣ Whisk the Eggs
In a large mixing bowl, crack the eggs, then add the milk, salt, and pepper. Whisk until fully combined and the mixture is smooth and slightly frothy.
3️⃣ Add the Good Stuff
Fold in the chopped spinach and crumbled feta cheese. If you’re using any optional veggies or herbs, add them in now.
4️⃣ Fill the Muffin Tin
Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full. The muffins will puff up while baking, so don’t overfill.
5️⃣ Bake to Perfection
Bake for 18–22 minutes, or until the centers are set and the tops are slightly golden. A toothpick inserted in the middle should come out clean.
6️⃣ Cool & Store
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy them warm, or let them cool completely before storing in the fridge.
🥡 Storage Tips:
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Reheat in the microwave for 30–60 seconds.
🍽️ Serving Ideas:
- Pair with toast or a whole grain English muffin
- Serve with a side of fresh fruit or a smoothie
- Pack them into lunchboxes for an easy protein boost
- Add hot sauce or salsa on top for extra zing
🧾 Quick Recipe Recap:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg muffins
- Calories per muffin: ~90 (depending on ingredients)
💬 Final Thoughts
Simple, satisfying, and endlessly customizable — these Spinach & Feta Egg Muffins are proof that healthy eating can be easy and delicious. Whether you’re meal prepping for the week or whipping up a quick brunch, these muffins deliver every time. They’re freezer-friendly, kid-approved, and packed with protein and greens — what more could you ask for?
Make a batch today and thank yourself tomorrow. 💚