Description
Spinach & Feta Egg Muffins are a healthy, make-ahead breakfast you can grab on busy mornings. Packed with protein, veggies, and flavor, these muffin-tin eggs are perfect for meal prep, quick lunches, or even snack time.
Ingredients
Scale
- 6 large eggs
- 1 cup chopped spinach (fresh or thawed frozen)
- 1/2 cup crumbled feta cheese
- 1/4 cup milk (dairy or non-dairy)
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: garlic powder, red pepper flakes
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line with silicone muffin cups.
- Crack 6 eggs into a bowl. Add milk, salt, and pepper. Whisk until smooth.
- Stir in spinach and feta. Add optional spices if using.
- Pour the mixture evenly into the muffin cups, filling about 3/4 full.
- Bake for 20–25 minutes until tops are set and lightly golden.
- Cool in the tin for 5 minutes before removing.
Notes
Cool completely before storing. Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds (or 60–90 seconds from frozen).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
Keywords: spinach, feta, egg muffins, breakfast, meal prep