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.