Here’s a delicious, healthy, and meal-prep–friendly recipe for Spinach and Feta Egg Muffins — perfect for breakfast, snacks, or grab-and-go meals!
🥚🌿 Spinach & Feta Egg Muffins
Ingredients (Makes 12 muffins)
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10–12 large eggs
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1 cup fresh spinach, chopped (or ¾ cup frozen, thawed & squeezed dry)
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½ cup crumbled feta cheese
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¼ cup milk (optional, for fluffier muffins)
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1 small onion, finely diced (optional)
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1 clove garlic, minced (optional)
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½ tsp salt
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¼ tsp black pepper
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Optional extras: cherry tomatoes, bell peppers, mushrooms, cooked bacon, or herbs
🥣 Instructions
1. Preheat oven
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Preheat to 350°F (175°C).
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Grease a 12-cup muffin tin or use silicone liners.
2. Prepare the filling
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If using fresh spinach, sauté it for 1 minute until wilted.
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If using onion or garlic, soften them in a little oil first.
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Let cool before adding to eggs.
3. Mix the eggs
In a large bowl whisk:
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eggs
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milk (if using)
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salt & pepper
Add spinach, feta, and any extras. Stir to combine.
4. Fill muffin cups
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Pour mixture evenly into 12 cups, filling each about ¾ full.
5. Bake
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Bake 18–22 minutes, until set in the center and slightly golden.
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Cool a few minutes before removing from the tin.
⭐ Tips & Variations
Extra Protein
Add diced cooked chicken or turkey sausage.
Mediterranean Style
Add chopped olives, sun-dried tomatoes, or oregano.
Veggie-Packed Muffins
Add bell pepper, zucchini, or mushrooms (sauté first to prevent moisture).
Dairy-Free
Use dairy-free milk and skip feta (or use a dairy-free version).
Make-Ahead
Refrigerate up to 5 days
or freeze up to 2 months.
Reheat in microwave 20–30 seconds.
If you want, I can also give you:
🥓 Bacon & Cheddar Egg Muffins
🌶 Southwest Egg Muffins
🧀 Keto Egg Muffins
Just tell me!
