Spinach & Feta Egg Muffins

These savory Spinach & Feta Egg Muffins are the kind of quick and satisfying breakfast I love to keep on hand. With protein-rich eggs, vibrant spinach, and tangy feta cheese, they’re easy to prepare ahead and perfect for busy mornings, packed lunches, or a wholesome snack.

Why You’ll Love This Recipe

I love this recipe because it’s simple, flavorful, and packed with nutrients. It only takes a handful of ingredients to create something truly satisfying. These egg muffins are portable, freezer-friendly, and endlessly customizable depending on what I have in the fridge. Plus, they’re naturally low-carb and gluten-free, which makes them great for a variety of diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large eggs
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
Salt and pepper to taste
Optional: diced onions, cherry tomatoes, or bell peppers for added flavor and texture

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a muffin tin or lining it with silicone muffin cups.

2. In a mixing bowl, I whisk the eggs until fully combined, then season with a bit of salt and pepper.

3. I stir in the chopped spinach and crumbled feta cheese (along with any optional veggies I’m using).

4. I divide the mixture evenly among the muffin cups, filling each about ¾ full.

5. I bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.

6. Once baked, I let them cool slightly before removing them from the tin.

Servings and timing

This recipe makes approximately 6 muffins, depending on the size of your muffin tin.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 2 to 3 people (2–3 muffins per serving)

Variations

I often switch things up with different ingredients. Sometimes I use cooked turkey sausage or shredded cheddar instead of feta. For a Mediterranean twist, I like to throw in some sun-dried tomatoes and olives. If I want to make them dairy-free, I just leave out the cheese entirely or swap in a plant-based alternative.

Storage/reheating

Once cooled, I store these muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them in a zip-top bag and just reheat in the microwave for 30–45 seconds straight from the fridge—or about a minute if frozen. They’re perfect for meal prepping a week’s worth of breakfasts.

FAQs

How do I keep egg muffins from sticking to the pan?

I always grease the muffin tin well or use silicone muffin liners. They’re a game-changer and make cleanup super easy.

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach—just make sure to thaw it and squeeze out all the excess moisture before adding it to the egg mixture.

Are these egg muffins keto-friendly?

Absolutely. These muffins are low in carbs and high in protein, which makes them great for a keto or low-carb lifestyle.

Can I make them ahead of time?

Yes, these are perfect for meal prep. I often make a batch on Sunday and keep them in the fridge for easy breakfasts during the week.

Can I add milk or cream for fluffier muffins?

I can add a splash (about 2 tablespoons) of milk or cream to the eggs if I want a slightly creamier, softer texture. It’s optional but nice for extra richness.

Conclusion

These Spinach & Feta Egg Muffins have become one of my go-to recipes for a healthy, protein-packed meal on the go. They’re versatile, quick to make, and easy to store. Whether I’m rushing out the door or enjoying a relaxed brunch, they always hit the spot.