Irresistible Egg Muffins with Spinach and Feta Recipe

Breakfast champions rejoice as these protein-packed egg muffins with spinach and feta deliver a morning meal bursting with flavor and nutrition.

Packed with vibrant green spinach and tangy feta cheese, these compact bites pack serious deliciousness into every single morsel.

Mornings can be chaotic, but these handheld muffins solve your quick breakfast dilemma with minimal prep and maximum satisfaction.

Nutrient-dense and seriously delectable, these egg muffins offer a perfect balance of protein and vegetables in one adorable package.

Whip them up in advance for a grab-and-go breakfast that keeps you energized through busy mornings.

Meal preppers and health enthusiasts will absolutely love how simple and versatile these muffins can be.

You won’t believe how easy it is to create these restaurant-worthy breakfast gems right in your own kitchen.

Egg Muffins with Spinach and Feta Reasons to Enjoy Them

• Perfect for busy mornings, these egg muffins can be prepared ahead and quickly reheated for a nutritious start to the day.
• Swap ingredients like different cheeses, vegetables, or meats to create endless flavor variations that suit your taste and dietary needs.
• Batch cook these protein-packed muffins and store in the refrigerator for quick protein-rich snacks or breakfasts throughout the week.
• Packed with protein and vegetables, these colorful muffins are a sneaky way to get kids excited about eating healthier breakfast options.

Spinach Feta Egg Muffin Ingredient Rundown

• Eggs: Fresh eggs provide the foundational structure and protein for these muffins.
• Milk: Adds creaminess and helps create a smooth, light texture in the egg base.

• Spinach, Fresh Spinach: Brings a nutritious green element and adds earthy flavor to the muffins.

• Feta Cheese: Contributes a tangy, salty flavor that complements the eggs and spinach.
• Salt, Black Pepper: Enhance the overall taste and balance the flavors of the egg muffins.

• Silicone Liners, Cooking Spray: Help prevent sticking and make removing the muffins easier.

Muffin Pan and Tools for Spinach Egg Muffins

• Muffin Tin: Crucial for baking individual egg portions, preferably non-stick or silicone for easy release.
• Whisk: Perfect for blending eggs and milk smoothly without lumps.
• Cutting Board: Needed for chopping fresh spinach cleanly.
• Sharp Knife: Essential for precise spinach and feta chopping.
• Mixing Bowl: Large enough to combine eggs, milk, and ingredients thoroughly.
• Measuring Cups/Spoons: Ensures accurate ingredient proportions.
• Spatula: Helps scrape and mix ingredients evenly.

How to Make Egg Muffins with Spinach and Feta

Step 1: Warm Up the Oven

Crank your oven to 350°F and get your muffin tin ready.

Grab some cooking spray or silicone liners to prevent any sticky situations.

A well-prepped pan means easy cleanup later.

Step 2: Chop and Crumble

Grab your fresh spinach and slice it into bite-sized pieces.

If your feta cheese isn’t already crumbled, break it down into small, delectable chunks.

Sharp knife skills make this step a breeze.

Step 3: Create the Egg Base

Crack your eggs into a mixing bowl and whisk them until they’re smooth and golden.

Pour in some milk and sprinkle in salt and pepper.

Whisk everything together until it’s perfectly blended and looks like sunshine in a bowl.

Step 4: Build Your Flavor Explosion

Toss your chopped spinach and crumbled feta into the egg mixture.

• Fresh spinach
• Crumbled feta cheese
• Optional extras like diced bell peppers or crispy bacon bits

Stir everything so each bite will be packed with delicious ingredients.

Step 5: Bake to Perfection

Carefully pour your egg mixture into the muffin tin, filling each cup about three-quarters full.

Slide the tin into the preheated oven and bake for 20-25 minutes.

You’ll know they’re done when the tops are golden and the centers look set and slightly puffy.

Tips for Fluffy Egg Muffins Every Time

• Use large eggs for consistent texture and volume in your muffins.
• Liberally grease muffin tin or use high-quality silicone liners for easy removal.
• Add extra protein by incorporating diced ham, cooked bacon, or lean chicken pieces.
• Squeeze excess water from spinach to avoid watery egg muffins and maintain proper texture.
• Store cooled muffins in an airtight container for up to 4 days or freeze for quick breakfast options.

Flavorful Mix-Ins for Spinach and Feta Muffins

• Mediterranean Herb Remix: Replace spinach with chopped fresh basil, oregano, and sun-dried tomatoes for a Greek-inspired flavor profile.
• Protein Power Boost: Add diced cooked chicken or crumbled turkey sausage to increase protein content and create a heartier breakfast option.
• Dairy-Free Alternative: Swap feta cheese with nutritional yeast and use coconut milk instead of regular milk for a lactose-free version that maintains creamy texture.
• Low-Carb Keto Version: Eliminate milk, use heavy cream, and add extra cheese to make the recipe more keto-friendly while keeping the same cooking method and basic structure.

Serving Up Spinach and Feta Egg Muffins for Breakfast

• Breakfast Power Plate: Serve these egg muffins alongside crispy turkey bacon or roasted potatoes for a protein-packed morning meal that keeps you energized.
• Brunch Companion: Pair with a fresh mixed green salad and light vinaigrette to create a balanced, restaurant-worthy brunch spread that feels elegant and satisfying.
• Meal Prep Magic: Store these muffins in airtight containers for up to 4 days, making them perfect grab-and-go options for busy professionals or students needing quick nutrition.
• Protein-Packed Snack: Enjoy these muffins cold as a midday protein boost, perfect for post-workout refueling or between-meal hunger management.

Spinach Egg Muffin Storage and Reheating Tips

• Store cooled egg muffins in an airtight container for up to 4 days in the refrigerator.
• Wrap individual muffins in plastic wrap, then place in freezer bag for 2-3 months of storage.
• Warm refrigerated muffins for 20-30 seconds on medium power, checking to prevent overheating.
• Warm frozen or refrigerated muffins at 350F for 10-12 minutes, ensuring they're heated through evenly.

FAQs

• Are these egg muffins healthy?

Yes, they’re packed with protein from eggs, calcium from feta, and nutrients from spinach. They’re a nutritious breakfast or snack option that supports muscle health and provides essential vitamins.

• Can I make these egg muffins ahead of time?

Absolutely! You can prepare them in advance and refrigerate for up to 4 days. Simply reheat in the microwave for a quick and easy meal when you’re in a hurry.

• Are these egg muffins good for meal prep?

Definitely! They’re perfect for batch cooking. You can make a large batch on Sunday and have breakfast ready for the entire work week. They’re portable and easy to grab on busy mornings.

Egg Muffins with Spinach and Feta Recipe

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4.9 from 26 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Savory Egg Muffins with Spinach and Feta combine hearty protein and fresh Mediterranean flavors. Compact breakfast bites deliver quick nutrition for busy mornings you can enjoy warm or chilled.

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Ingredients

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Main Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese

Optional Protein and Vegetables:

• 1/4 cup bacon or sausage, cooked and crumbled
• 1/4 cup bell peppers, diced
• 2 tablespoons onions, diced
• 1/4 cup cherry tomatoes, diced

Seasonings and Liquid:

• 1/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Preheat the oven to 350°F and prepare a muffin tin by lightly coating with cooking spray or inserting silicone liners for easy removal.
2. Finely chop fresh spinach leaves and crumble the feta cheese into small, uniform pieces to ensure even distribution throughout the egg mixture.
3. In a large mixing bowl, whisk eggs thoroughly with milk, incorporating salt and freshly ground black pepper to enhance the overall flavor profile.
4. Gently fold the chopped spinach and crumbled feta into the egg mixture, creating a harmonious blend of ingredients that will provide balanced taste and texture.
5. Carefully distribute the egg mixture evenly among the muffin tin compartments, filling each about three-quarters full to allow room for rising during baking.
6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, watching for a golden-brown surface and a firm, set texture that indicates complete cooking.
7. Remove from the oven and let the egg muffins cool for 2-3 minutes before gently removing them from the tin to prevent breaking.

Notes

• Keep eggs at room temperature for smoother blending and more even cooking.
• Use silicone muffin liners for effortless removal and easier cleanup.
• Squeeze excess moisture from spinach to prevent watery egg muffins.
• Experiment with different cheese variations like goat cheese or sharp cheddar for unique flavor profiles.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 120
• Sugar: 1g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 10g
• Cholesterol: 210mg