Spinach & Feta Egg Muffins

I love how these savory egg muffins blend protein-rich eggs, fresh spinach, and creamy feta. They’re ideal for a quick breakfast or a satisfying snack on the go.

Why You’ll Love This Recipe

I adore the balance of flavors—salty feta, tender spinach, and fluffy eggs. Plus, I can make a batch ahead and refrigerate or freeze them for easy mornings. They’re low-carb, gluten-free, and customizable to my taste preferences.

Ingredients

(Herе’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

• ¼ cup milk (or a dairy‑free alternative)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder (optional)

• ¼ teaspoon red pepper flakes (optional, for spice)

• Olive oil spray, for greasing

Directions

1. I preheat the oven to 350 °F (175 °C).

2. I lightly spray a muffin tin with olive oil to prevent sticking.

3. In a bowl, I whisk together eggs, milk, salt, black pepper, garlic powder, and red pepper flakes until well combined.

4. I fold in the chopped spinach and crumbled feta, ensuring even distribution.

5. I divide the mixture evenly among 6 muffin cups.

6. I bake for about 18–20 minutes, or until the muffins are set and lightly golden.

7. I let them cool in the tin for a few minutes, then transfer to a wire rack or plate before serving.

Servings and timing

• Servings: 6 muffins (one per person or two per serving, depending on appetite)

• Prep time: ~10 minutes

• Cook time: ~18–20 minutes

• Total time: ~28–30 minutes

Variations

• I swap feta for goat cheese or shredded cheddar for a different flavor profile.

• I add diced bell peppers, onions, or sun‑dried tomatoes for extra texture and taste.

• I blend in fresh herbs like dill or chives for brightness.

storage/reheating

• Refrigerator: I store cooled muffins in an airtight container for up to 4 days.

• Freezer: I place them in a freezer-safe bag or container and freeze for up to 2 months.

• To reheat: I microwave on high for about 30–45 seconds (from fridge) or 60–75 seconds (if frozen). I can also reheat in a 350 °F oven for 10 minutes (refrigerated) or 15–18 minutes (frozen).

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can! I thaw and squeeze out excess moisture before adding, so it doesn’t make the muffins soggy.

Can I make this dairy‑free?

Absolutely. I replace milk with almond or oat milk and omit or swap feta for a dairy‑free cheese alternative.

How do I know when the muffins are done?

They’re done when the centers are set, not jiggly—usually around 18–20 minutes. A toothpick should come out clean.

Can I double the recipe?

Definitely. I can double everything and bake in two muffin tins. I just watch the baking time, which might extend by a couple of minutes.

Can I make these ahead of time?

Yes! I bake them, cool completely, then refrigerate or freeze. They’re perfect for meal prep and quick breakfasts.

Conclusion

I find these spinach & feta egg muffins to be a healthy, flavorful, and convenient option for any meal of the day. With simple ingredients and easy prep, they fit seamlessly into my routine. I hope you enjoy making (and eating) them as much as I do!