Here’s a simple, flavorful, and meal-prep–friendly Spinach & Feta Egg Muffins recipe. Great for breakfast, snacks, or low-carb lunches!
🥚 Spinach & Feta Egg Muffins
⭐ Makes: 12 muffins
⭐ Ready in: ~30 minutes
📝 Ingredients
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10 large eggs
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1 cup fresh spinach, chopped (or ¾ cup thawed frozen spinach, squeezed dry)
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½ cup crumbled feta cheese
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¼ cup milk (any kind; optional but makes fluffier muffins)
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1 small onion, finely diced (optional)
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1–2 cloves garlic, minced (optional)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp dried oregano (optional)
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Olive oil or nonstick spray for greasing
👩🍳 Instructions
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Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
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Sauté onion and garlic in a little olive oil for 2–3 minutes (optional but adds flavor).
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Whisk eggs in a large bowl. Add milk, salt, pepper, and oregano.
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Stir in spinach, feta, and (if used) the cooked onion/garlic.
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Pour mixture evenly into the muffin cups, filling each ¾ full.
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Bake 18–22 minutes, until set in the center.
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Let cool 5 minutes, then remove from the tin.
🍴 Serving Ideas
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Add a dollop of salsa or pesto.
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Serve with avocado or fresh fruit.
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Pair with toast for a heartier breakfast.
🧊 Storage
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Refrigerator: Up to 5 days.
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Freezer: Up to 3 months (wrap individually).
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Reheat in microwave 20–30 seconds.
If you want variations (like adding sun-dried tomatoes, bacon, or making them dairy-free), I can tailor it!
