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Looking for a quick, healthy, and delicious breakfast? These Spinach Egg Muffins with Feta are the perfect grab-and-go meal. Packed with protein and flavor, they’re easy to make and even easier to enjoy!
I first discovered these Spinach Egg Muffins with Feta when I needed a fast breakfast option for busy mornings. Now, they’re a staple in my kitchen—great for meal prep and always a hit with family and friends.
Get ready to cook up a batch of these savory muffins that will keep you fueled all morning!
What to Expect
- Time: 30 minutes
- Difficulty: Easy
Before You Begin
Preheat your oven and grease your muffin tin well to ensure easy removal. If using fresh spinach, make sure it’s chopped finely for even distribution.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Eggs | 12 |
| Spinach, roughly chopped | 2 cups |
| Feta cheese, crumbled | 100 grams |
| Sea salt | 1/4 teaspoon |
| Black pepper | 1/8 teaspoon |
| Butter or olive oil, for greasing | As needed |
Step-by-Step Guide
- Preheat the oven to 350°F and grease a 12-cup muffin tin.
- In a large bowl, crack the eggs, whisk together, and season with salt and pepper.
- Add the chopped spinach and whisk again to combine.
- Divide the egg mixture evenly across the muffin tins, filling them halfway.
- Sprinkle crumbled feta cheese on top of each muffin.
- Bake for 18-20 minutes until the centers are set.
- Serve immediately or store in an airtight container for up to 5 days.
Pointers for Perfection & How to Store
For extra fluffiness, avoid overmixing the eggs. These Spinach Egg Muffins with Feta can be reheated in the microwave for 30 seconds. For another great recipe, check out this Gluten Free Air Fryer Falafel Recipe.
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Spinach Egg Muffins with Feta: Best Breakfast
- Total Time: 40
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Spinach Egg Muffins with Feta are the best grab-and-go breakfast solution. Packed with protein and vitamin-rich greens, they are fluffy, savory, and perfectly portioned. Whether you are following a keto diet or just need a quick gluten-free morning meal, these vegetarian bites are a delicious way to start the day.
Ingredients
10 large eggs
¼ cup milk (dairy or unsweetened almond milk)
1 tablespoon olive oil
2 cups fresh spinach, chopped (or ½ cup frozen spinach, thawed and squeezed VERY dry)
½ small onion, finely diced
1 clove garlic, minced
¾ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano (optional)
Non-stick cooking spray (essential!)
Instructions
1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray (or use silicone muffin liners for guaranteed easy removal).
2. Sauté the Veggies (Crucial Step): Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft.
3. Add the chopped fresh spinach and garlic. Cook for another 2 minutes until the spinach is fully wilted and most of the liquid has evaporated. (If using frozen/thawed spinach, just stir it in with the onions to warm through). Remove from heat.
4. Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until smooth and frothy.
5. Assemble: Distribute the cooked spinach and onion mixture evenly among the 12 muffin cups.
6. Sprinkle the crumbled feta cheese evenly over the vegetables in each cup.
7. Pour the egg mixture into the cups, filling them about ¾ of the way full. (Do not overfill, as they will puff up while baking).
8. Bake for 20–25 minutes, or until the muffins are puffed, golden on top, and the centers are set (not jiggly).
9. Cool: Remove from the oven. Let them cool in the pan for 5 minutes before running a butter knife around the edges to pop them out. Serve warm.
Notes
No Soggy Muffins: The secret to great egg muffins is cooking the vegetables first to remove excess moisture. If you put raw spinach directly into the eggs, the muffins will turn out watery.
Storage: These keep perfectly in the fridge for up to 4 days. Reheat in the microwave for 30-45 seconds for a quick breakfast.
Freezer Friendly: Wrap individual muffins in plastic wrap and store in a ziplock bag in the freezer for up to 2 months. Thaw overnight in the fridge or microwave from frozen.
Silicone Liners: Egg protein sticks to metal pans like glue. Highly recommend using silicone baking cups or a silicone muffin pan for effortless removal.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1
- Sodium: 210
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 7
- Cholesterol: 165
Your Burning Questions Answered!
- Can I freeze these muffins?
- Yes! Freeze for up to 3 months and reheat as needed.
- Can I substitute the feta?
- Try goat cheese or cheddar for a different flavor.
How do I prevent sticking?
Use a silicone muffin tin or grease well with butter.
Dig In & Enjoy!
These Spinach Egg Muffins with Feta are a game-changer for busy mornings. Whip up a batch today and enjoy a protein-packed breakfast all week long. For more delicious ideas, follow me on Pinterest.