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Spinach Feta Egg Muffins Recipe

Spinach Feta Egg Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 105 reviews
  • Author: Kimberly
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://slsrecipes.com/spinach-feta-egg-muffins-recipe/