Spinach & Feta Egg Muffins

These fluffy spinach and feta egg muffins are a healthy, protein-packed breakfast that’s easy to make and perfect for meal prep. They’re loaded with fresh spinach, creamy feta cheese, and fluffy eggs baked into convenient muffin-sized bites.

Description

Spinach and feta egg muffins are savory breakfast cups with a soft, cheesy texture and rich flavor. They’re low-carb, nutritious, and ideal for busy mornings, brunches, or healthy snacks. The salty feta pairs perfectly with the fresh spinach and fluffy baked eggs.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1/4 cup shredded mozzarella or cheddar cheese (optional)
• Salt and black pepper to taste
• 1/2 tsp garlic powder
• Non-stick cooking spray or olive oil

Instructions

Step 1: Prepare the Oven

Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.

Step 2: Mix the Eggs

In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper.

Step 3: Add Fillings

Stir in chopped spinach, feta cheese, and shredded cheese if using.

Step 4: Fill the Muffin Tin

Pour the mixture evenly into muffin cups, filling each about 3/4 full.

Step 5: Bake

Bake for 18–22 minutes or until the egg muffins are puffed and set in the center.

Step 6: Serve

Let cool for a few minutes before removing from the pan. Serve warm.

Q&A

Q: Can I use frozen spinach?

Yes. Thaw and squeeze out excess water before adding it to the egg mixture.

Q: How long do egg muffins last?

They stay fresh in the refrigerator for up to 4 days in an airtight container.

Q: Can I freeze them?

Absolutely. Freeze in a sealed container for up to 2 months. Reheat in the microwave.

Q: What other vegetables can I add?

Bell peppers, onions, mushrooms, tomatoes, or zucchini work great.

Q: Can I make them dairy-free?

Yes. Skip the cheese or use dairy-free alternatives.

Q: Why did my egg muffins deflate?

Egg muffins naturally puff while baking and settle slightly as they cool.