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Spinach Feta Egg Muffins served on a plate, ideal for a nutritious breakfast.
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Spinach & Feta Egg Muffins

Spinach & Feta Egg Muffins are a nutritious, flavorful breakfast option, packed with protein and greens, ideal for busy mornings.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Feta Egg Muffins, Freezer-Friendly, healthy breakfast, Meal Prep, Spinach Muffins
Servings: 12 muffins
Calories: 120kcal

Ingredients

Egg Mixture

  • 6 large large eggs The base of our muffins, providing protein and richness.
  • 1/4 cup whole milk For a creamy texture.
  • to taste salt & black pepper Essential for seasoning.

Vegetables and Cheese

  • 1 1/2 cups fresh spinach, chopped Adds color and nutrition.
  • 3/4 cup crumbled feta cheese Tangy and creamy.
  • 1/4 cup green onions, finely chopped Optional for freshness.
  • 1 clove garlic, minced For flavor.

For Greasing

  • as needed butter or olive oil spray Prevents sticking.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with butter or olive oil spray.
  • In a mixing bowl, crack the eggs and whisk them with milk, salt, and pepper until smooth and frothy.
  • Optionally, sauté spinach and garlic in a skillet over medium heat for 1–2 minutes until wilted and fragrant.
  • Distribute the spinach, feta, and green onions evenly into the muffin cups.
  • Pour the egg mixture into each muffin cup, filling about 3/4 full and gently stir each cup with a fork.

Baking

  • Bake for 18–22 minutes until puffed and set in the center, with tops lightly golden.
  • Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
  • Serve warm or store for later.

Notes

For added flavor, try adding herbs like dill or parsley. Avoid overcooking; check for doneness a minute or two earlier.