Spinach and Feta Egg Muffins

Spinach and Feta Egg Muffins

These egg muffins are a simple muffin-tin bake combining spinach, feta, and eggs for a week of ready-to-go breakfast portions. They are easy to reheat, meal-prep friendly, and bursting with savory flavor.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 muffins

Course: Breakfast, Brunch

Cuisine: Mediterranean

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

6 large large eggs
1 cup fresh spinach, chopped Can be substituted with frozen spinach if needed.
1/2 cup feta cheese, crumbled Provides salty tang.
1/4 cup milk Adds tenderness to the texture.
to taste Salt and pepper Start light with salt due to feta's saltiness.

Optional Add-ins

to taste diced onions, bell peppers, or tomatoes Ensure they are finely diced for even cooking.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a muffin tin well to ensure the muffins release easily.
In a bowl, whisk together the eggs, milk, salt, and pepper until evenly blended and slightly foamy.
Fold in the chopped spinach and crumbled feta gently to distribute evenly.
If using, stir in a small handful of diced onions, bell peppers, or tomatoes.
Pour the mixture evenly into the greased muffin tin cups, keeping the spinach and feta fairly evenly divided.

Baking

Bake for 20-25 minutes until the muffins are set in the center and slightly golden on top.
Allow the muffins to cool in the tin for a few minutes before removing them to avoid tearing.

Serving

Serve warm or allow to cool and refrigerate for meal prep.

Notes

Store cooled muffins in the refrigerator for easy meals. Reheat until heated through for best results.