Spinach Feta Egg Muffins are hands-down one of my favorite go-to recipes for kicking off a busy morning or even whipping up a wholesome midday snack. These bite-sized wonders are packed with fluffy eggs, tender spinach, and tangy feta cheese, all baked to savory perfection in a muffin tin. They’re convenient for meal prep, highly customizable, and absolutely bursting with fresh flavors. Whether you’re looking to fuel up after a workout or impress weekend brunch guests, these egg muffins deliver on both taste and ease!
Ingredients You’ll Need
One of the reasons I adore this recipe is how it transforms such simple, everyday ingredients into something so cheery and satisfying. Each ingredient not only plays an important role, but together they create a flavor-packed muffin with fantastic texture and vibrant color.
- Eggs: The star of the show! Choose fresh, large eggs for a creamy, tender base that binds everything together.
- Fresh spinach: Adds gorgeous color, moisture, and a nutritional punch; I recommend chopping it raw for a subtle earthy flavor.
- Feta cheese: Crumbled feta weaves in creamy saltiness and a tangy bite to every muffin, balancing the greens perfectly.
- Milk: Helps whisk up airy, custardy eggs; any kind will work, from whole milk to your favorite plant-based alternative.
- Cherry tomatoes (optional): Halved or quartered, these bring juicy bursts of sweetness and brighten up every muffin.
- Onion or green onion: Sautéed briefly or sliced fresh, this adds a subtle, savory undertone to the egg muffins.
- Salt and pepper: Essential for rounding out flavors; don’t forget a pinch of each to taste!
- Olive oil or nonstick spray: For greasing the muffin tin—this guarantees those golden edges and easy removal.
How to Make Spinach Feta Egg Muffins
Step 1: Prep Your Ingredients
Start by preheating your oven to 350°F (175°C) and greasing your muffin tin thoroughly. While things heat up, chop your fresh spinach, crumble the feta, and slice any optional add-ins like cherry tomatoes or green onions. Crack the eggs into a large bowl, add the milk, and whisk until smooth—this is what gives Spinach Feta Egg Muffins their signature fluffiness!
Step 2: Build Flavor Layers
Spoon a layer of chopped spinach into each muffin cup, followed by a sprinkle of feta cheese. If you love onion or want a hit of tomato sweetness, now’s your moment to add them. Layering the spinach and feta before adding the egg mixture ensures that every muffin has a bit of everything in every bite.
Step 3: Pour the Egg Mixture
Carefully pour your whisked egg and milk mixture into each muffin cup, filling them about three-quarters full. The eggs will puff as they bake, so leave some room at the top. Finish with a little more feta or a few extra spinach leaves for color. Season each cup with a pinch of salt and pepper.
Step 4: Bake to Perfection
Slide the tray into your preheated oven and bake for about 18–22 minutes. The ideal Spinach Feta Egg Muffins are set around the edges, gently puffed in the center, and lightly golden on top. The kitchen will start to smell amazing—this is your cue that they’re almost ready to come out!
Step 5: Cool and Release
Let the muffins cool in the tin for 5–10 minutes before carefully running a butter knife around each edge and popping them out. This helps keep their pretty shape and prevents sticking. Now they’re ready to transfer to a rack or out onto your brunch spread—good luck not eating one right away!
How to Serve Spinach Feta Egg Muffins
Garnishes
Sometimes, it’s all about the finishing touches. Sprinkle a little freshly chopped dill or parsley over your Spinach Feta Egg Muffins for a fresh look and flavor. You could also top them with a small crumble of extra feta or a slice of cherry tomato for added color and flair.
Side Dishes
Pairing these egg muffins is incredibly easy. I love serving them with a crisp green salad, a scoop of Greek yogurt, or a simple fruit platter. Toasted sourdough or pita bread on the side will make breakfast feel truly special. They’re versatile enough to anchor a brunch or do double duty as a wholesome lunchbox addition.
Creative Ways to Present
If you’re hosting brunch, stack your Spinach Feta Egg Muffins on a tiered cake stand for a showstopper centerpiece. Individual muffin cups, lined with parchment, make charming grab-and-go servings for potlucks or picnics. You can even tuck each muffin into lettuce leaves for a playful, low-carb twist—talk about elevating egg muffins with minimal effort!
Make Ahead and Storage
Storing Leftovers
If you manage not to eat them all at once, Spinach Feta Egg Muffins store beautifully. Let them cool completely, then keep them in an airtight container in the fridge for up to 4 days. They’re perfect for quick breakfasts or high-protein snacks on the go.
Freezing
Want to make a double batch? Go for it! Once baked and cooled, wrap individual muffins in plastic wrap or parchment, then place in a freezer bag. Spinach Feta Egg Muffins freeze up to two months—just thaw overnight in the fridge or reheat straight from frozen when you need a fast meal.
Reheating
Pop a chilled or thawed muffin in the microwave for 20-30 seconds, or warm it in a 325°F oven for about 10 minutes. This brings back the tender texture and revives all those herby, cheesy flavors. A dash of hot sauce or a dollop of Greek yogurt on the side is never a bad idea!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw your frozen spinach completely and squeeze out any extra moisture before adding it to the muffins. This keeps the eggs fluffy and prevents soggy bottoms, all while making Spinach Feta Egg Muffins even more convenient.
Are these muffins gluten-free?
Yes, the basic recipe contains no gluten—just double-check any cheese or flavorings you add to ensure they’re gluten-free. These muffins are an ideal option for many special diets.
What other veggies can I add?
Spinach Feta Egg Muffins are super flexible! Diced bell peppers, zucchini, sun-dried tomatoes, or mushrooms all work well. Just be sure to chop everything pretty small so each muffin bakes up evenly and is easy to bite into.
How can I make these dairy-free?
You can swap the feta for a dairy-free cheese and use a plant-based milk like almond or oat. The result will be a slightly different flavor, but still absolutely delicious and perfect for anyone avoiding dairy.
Why did my egg muffins deflate after baking?
It’s completely normal for Spinach Feta Egg Muffins to puff up in the oven and then settle a bit as they cool. This doesn’t affect the taste or texture; just make sure not to overfill your muffin cups and let them cool in the tin before removing for best results.
Final Thoughts
If you’ve been searching for a breakfast or brunch idea that’s nourishing, easy to prep, and packed with flavor, Spinach Feta Egg Muffins are the answer. I hope you give these a try—there’s something so wonderful about sharing a batch with friends or having a batch ready for busy mornings. Enjoy every bite, and don’t hesitate to put your own spin on them!
Print
Spinach Feta Egg Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Spinach Feta Egg Muffins are the perfect make-ahead breakfast or protein-packed snack. Fluffy eggs are mixed with wilted spinach, creamy feta cheese, and a hint of herbs, then baked in muffin tins for a portable, portion-controlled meal. Great for busy mornings or meal prepping, they’re low-carb, gluten-free, and loaded with flavor.
Ingredients
Egg Mixture
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Cheese
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup green onions, sliced
Optional Add-ins
- 1/4 teaspoon dried oregano or dill
- 1/4 cup diced bell pepper
- 1 tablespoon olive oil (if sautéing vegetables)
Instructions
- Preheat the Oven – Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or line with paper liners to prevent sticking.
- Prepare the Spinach – If using fresh spinach, sauté it in a skillet with a splash of olive oil over medium heat until just wilted. Let cool slightly. If using baby spinach, you can roughly chop and add it raw.
- Mix the Egg Base – In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Stir in the dried oregano or dill, if using.
- Add the Fillings – Fold in the chopped spinach, crumbled feta, green onions, and any optional diced bell pepper. Mix gently to distribute ingredients evenly throughout the egg mixture.
- Divide and Fill Muffin Tin – Pour or spoon the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full. The mixture will puff as it bakes.
- Bake the Muffins – Bake for 18-22 minutes, or until the egg muffins are set in the center and slightly golden on top. Insert a toothpick in the center to check for doneness—it should come out clean.
- Cool and Serve – Let the muffins cool in the pan for 5 minutes, then run a knife around the edges and transfer to a wire rack. Serve warm, or let cool completely for meal prep and storage.
Notes
- You can substitute frozen spinach—just thaw and squeeze out excess moisture before using.
- Muffins can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 30 seconds for a quick breakfast.
- Switch up the veggies or add in cooked bacon or sausage for variety.
- Use silicone muffin liners for the easiest removal and cleanup.
Nutrition
- Serving Size: 1 muffin
- Calories: 65
- Sugar: 0.7g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1.3g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 105mg
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