Quick & Healthy Egg Muffins with Spinach and Feta

These Egg Muffins with Spinach and Feta are the perfect combination of healthy and delicious.

Whether you’re looking for a quick grab-and-go option or a protein-rich start to your day, this recipe has you covered.

Did you know that eggs are one of the best sources of high-quality protein? Combine that with the savory flavor of feta and the nutrition-packed goodness of spinach, and you’ve got a winning recipe.

Let’s dive into this easy-to-make breakfast staple!

Why You’ll Love These Egg Muffins

• Perfect for Meal Prep: Make a batch on Sunday, and you’re set for the week!
• Packed with Nutrition: High in protein, vitamins, and minerals.
• Diet-Friendly: Gluten-free, low-carb, and keto-friendly.
• Customizable: Add your favorite veggies, meats, or cheeses to make them your own.

Ingredients for Egg Muffins with Spinach and Feta

Here’s what you’ll need to create these delicious egg muffins:

• 6 large eggs: The base of the recipe, rich in protein and nutrients.
• 1 cup fresh spinach: Packed with vitamins A, C, and iron.
• ½ cup crumbled feta cheese: Adds a creamy, tangy flavor.
• ¼ cup milk: Makes the muffins light and fluffy (optional).
• Salt and pepper to taste: Season to your preference.
• Optional add-ins: Diced bell peppers, onions, cherry tomatoes, or cooked bacon for extra flavor.

Step-by-Step Instructions

Follow these simple steps to make egg muffins with spinach and feta:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
2. Prep the Ingredients: Chop the spinach finely and crumble the feta cheese if not pre-crumbled.
3. Mix the Eggs: In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper.
4. Combine Ingredients: Stir in the spinach, feta cheese, and any optional add-ins.
5. Fill the Muffin Cups: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
6. Bake: Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
7. Cool and Enjoy: Let the muffins cool for a few minutes before removing them from the tin.

Tips for Success

• Fresh vs. Frozen Spinach: If using frozen spinach, thaw and squeeze out excess water to prevent soggy muffins.
• Prevent Sticking: Silicone liners or non-stick spray are your best friends for easy removal.
• Make It Dairy-Free: Swap feta for a dairy-free cheese alternative or skip it altogether.

Variations and Substitutions

• Vegetarian Options: Add diced zucchini, mushrooms, or tomatoes for extra veggies.
• Meat Lovers: Include cooked sausage, ham, or bacon for added protein.
• Alternative Cheeses: Try cheddar, goat cheese, or mozzarella for a different flavor profile.

Storage and Reheating Instructions

• Refrigeration: Store egg muffins in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 2 months.
• Reheating: Microwave for 30-45 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.

Health Benefits of Spinach and Eggs

• Spinach: Loaded with antioxidants, vitamins, and minerals that support immune health and energy levels.
• Eggs: A superfood rich in high-quality protein, essential amino acids, and healthy fats.
• Feta Cheese: Provides calcium and a tangy kick, while keeping the muffins flavorful without adding too many calories.

Recipe FAQ’s

Can I use frozen spinach for this recipe?

Yes! Thaw the spinach and squeeze out any excess water before adding it to the egg mixture to prevent sogginess.

How do I prevent the muffins from sticking to the tin?

Grease the muffin tin thoroughly with cooking spray or use silicone liners for hassle-free removal.

Can I customize the ingredients?

Yes, these muffins are highly versatile! Add cooked sausage, diced veggies, or swap feta for cheddar to suit your taste.

Egg Muffins with Spinach and Feta Recipe

Egg Muffins with Spinach and Feta are your go-to recipe for a healthy, protein-packed breakfast.These Mediterranean-inspired muffins are made with fresh ingredients, are easy to customize, and are perfect for meal prep.

Prep Time 10 minutes mins

Baking Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Mediterranean

Servings 6 Muffins

Calories 120 kcal

• 6 large eggs
• 1 cup fresh spinach chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup crumbled feta cheese
• ¼ cup milk optional for fluffier muffins
• ¼ teaspoon salt adjust to taste
• 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

• Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
• Prep the Ingredients: Chop the spinach finely and crumble the feta cheese if not pre-crumbled.
• Mix the Eggs: In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper.
• Combine Ingredients: Stir in the spinach, feta cheese, and any optional add-ins.
• Fill the Muffin Cups: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
• Bake: Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
• Cool and Enjoy: Let the muffins cool for a few minutes before removing them from the tin.