Egg Muffins with Spinach and Feta Recipe
Egg Muffins with Spinach and Feta Recipe are fluffy, savory, and packed with protein, perfect for quick breakfasts or meal prep.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
6 large eggs
1 cup fresh spinach, chopped (or ½ cup frozen, thawed and drained)
½ cup crumbled feta cheese
¼ cup milk (optional, for fluffier texture)
¼ teaspoon salt (adjust to taste)
⅛ teaspoon black pepper
¼ cup diced bell peppers
¼ cup diced cherry tomatoes
2 tablespoons diced onions
¼ cup cooked and crumbled bacon or sausage (optional)
Instructions
Preheat oven:
Preheat to 175°C (350°F). Grease a muffin tin or use silicone liners.
Prepare ingredients:
Chop spinach and prepare all mix-ins.
Whisk eggs:
In a large bowl, whisk eggs with milk (if using), salt, and pepper.
Combine:
Stir in spinach, feta cheese, and other ingredients.
Fill muffin tin:
Pour mixture into muffin cups, filling about ¾ full.
Bake:
Bake for 20–25 minutes, until set and lightly golden.
Cool and serve:
Let cool slightly before removing. Serve warm or store for later.
Notes
Great for meal prep—store in the fridge up to 4 days.
Reheat in the microwave for 20–30 seconds.
Customize with mushrooms, olives, or herbs.
