Description
These Egg Muffins with Spinach and Feta are fluffy, flavorful, and easy to make. Perfect for meal prep, they combine creamy feta, fresh spinach, and eggs into portable breakfast bites that are both satisfying and healthy. Great warm or cold!
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- ½ cup crumbled feta cheese
- ¼ cup milk (optional, for fluffier muffins)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Optional Add-ins
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
- ¼ cup cooked and crumbled bacon or sausage
Instructions
- Preheat the oven: Set oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with cooking spray or line with silicone muffin cups.
- Prepare the spinach: If using fresh spinach, chop finely. If using frozen spinach, make sure it’s well-thawed and squeezed dry to prevent excess moisture.
- Whisk the eggs: In a large mixing bowl, whisk the eggs until smooth. Add milk (if using), salt, and pepper.
- Add fillings: Stir in spinach, feta cheese, and any optional add-ins like peppers, tomatoes, or bacon. Mix gently to combine.
- Fill muffin cups: Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Place in the oven and bake for 18–22 minutes, or until the muffins are set in the center and lightly golden on top.
- Cool and serve: Let cool for 5 minutes before removing from the pan. Serve warm, or store for later use.
Notes
Active time: 10 minutes
Passive time: 20 minutes
Avoid overbaking to keep the muffins tender and moist.
These muffins puff up beautifully in the oven but deflate slightly as they cool—this is completely normal!