Egg Muffins With Spinach And Feta are simple baked egg cups made in a muffin pan. They are soft, savory, and packed with spinach, feta cheese, and a little seasoning for an easy breakfast you can make ahead.
These egg muffins are great for busy mornings, meal prep, brunch, or a quick protein-rich snack. You can enjoy them warm from the oven or reheat them during the week when you need something fast and filling.
Why You Will Love This Recipe
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Easy meal prep: Make a batch once and enjoy breakfast for several days.
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Simple ingredients: Eggs, spinach, feta, and basic seasonings are all you need.
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Great for busy mornings: They reheat quickly and are easy to take on the go.
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Easy to customize: Add vegetables, herbs, or cooked meat based on what you have.
Equipment Needed
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12-cup muffin pan
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Mixing bowl
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Whisk
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Measuring cups and spoons
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Cutting board
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Knife
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Spoon or ladle
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Nonstick cooking spray or silicone muffin liners
Ingredients List
For the Egg Muffins
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10 large eggs
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1/4 cup milk
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2 cups fresh spinach, chopped
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1/2 cup crumbled feta cheese
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1/4 cup finely diced red bell pepper
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2 tablespoons finely chopped green onion
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon dried oregano
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Nonstick cooking spray, for the muffin pan
Timing & Servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 egg muffins
How to Make Egg Muffins With Spinach And Feta Step by Step
Step 1: Preheat the oven
Preheat your oven to 350°F. Grease a 12-cup muffin pan well with nonstick cooking spray, or use silicone muffin liners.
Step 2: Prepare the vegetables
Chop the spinach, dice the red bell pepper, and slice the green onion. Keep the pieces small so they mix evenly into the eggs.
Step 3: Whisk the eggs
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried oregano until smooth.
Step 4: Add the fillings
Stir the chopped spinach, feta cheese, red bell pepper, and green onion into the egg mixture.
Step 5: Fill the muffin pan
Divide the mixture evenly between the 12 muffin cups. Fill each cup about 3/4 full so the eggs have room to puff as they bake.
Step 6: Bake the egg muffins
Bake for 16 to 20 minutes, or until the centers are set and the tops look lightly puffed.
Step 7: Cool and serve
Let the egg muffins cool in the pan for 5 minutes. Gently loosen the edges with a butter knife if needed, then serve warm.
Tips for the Best Egg Muffins With Spinach And Feta
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Grease the muffin pan well so the egg muffins release easily.
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Use silicone muffin liners if you want the easiest cleanup.
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Chop the spinach finely so it blends into the egg mixture.
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Do not overfill the muffin cups because the eggs rise while baking.
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Let the muffins cool for a few minutes before removing them from the pan.
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Avoid overbaking, or the texture can turn rubbery.
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If using frozen spinach, thaw it first and squeeze out the extra water.
Variations to Try
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Add meat: Mix in cooked turkey sausage, bacon, ham, or chicken sausage.
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Use different cheese: Try cheddar, goat cheese, mozzarella, or pepper jack.
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Add more vegetables: Mushrooms, zucchini, tomatoes, or broccoli work well.
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Make it spicy: Add red pepper flakes or diced jalapeño.
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Try fresh herbs: Add parsley, dill, basil, or chives for extra freshness.
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Make it dairy-free: Skip the feta and use unsweetened dairy-free milk.
Serving Suggestions
Serve Egg Muffins With Spinach And Feta with toast, English muffins, fresh fruit, avocado slices, or roasted potatoes. They also pair nicely with a simple green salad for a light lunch.
For a fuller breakfast, serve them with Greek yogurt, oatmeal, turkey bacon, or a smoothie. They are also easy to pack in a lunchbox with fruit and crackers.
Make-Ahead, Storage, and Reheating
These egg muffins are great for make-ahead breakfasts. Bake the full batch, let them cool, and store them for the week.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave 1 or 2 egg muffins for 25 to 40 seconds, or until warm. You can also reheat them in a 300°F oven for 8 to 10 minutes.
To freeze, wrap cooled muffins individually and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or microwave from frozen in short intervals.
Nutritional Facts
Calories: 95
Fat: 6g
Carbs: 2g
Protein: 8g
Sugar: 1g
Sodium: 230mg
Egg Muffins With Spinach And Feta
Equipment
- 12-cup muffin pan
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting board
- Knife
- Spoon or ladle
- Nonstick cooking spray or silicone muffin liners
Ingredients
For the Egg Muffins
- 10 large eggs
- 1/4 cup milk
- 2 cups fresh spinach chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely chopped green onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Nonstick cooking spray for the muffin pan
Instructions
- Step 1: Preheat the oven
- Preheat your oven to 350°F. Grease a 12-cup muffin pan well with nonstick cooking spray, or use silicone muffin liners.
Step 2: Prepare the vegetables
- Chop the spinach, dice the red bell pepper, and slice the green onion. Keep the pieces small so they mix evenly into the eggs.
Step 3: Whisk the eggs
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried oregano until smooth.
Step 4: Add the fillings
- Stir the chopped spinach, feta cheese, red bell pepper, and green onion into the egg mixture.
Step 5: Fill the muffin pan
- Divide the mixture evenly between the 12 muffin cups. Fill each cup about 3/4 full so the eggs have room to puff as they bake.
Step 6: Bake the egg muffins
- Bake for 16 to 20 minutes, or until the centers are set and the tops look lightly puffed.
Step 7: Cool and serve
- Let the egg muffins cool in the pan for 5 minutes. Gently loosen the edges with a butter knife if needed, then serve warm.
FAQs
Can I use egg whites instead of whole eggs?
Yes. You can use about 2 1/2 cups liquid egg whites. The muffins will be lighter and a little less rich.
Can I make these without milk?
Yes. The milk helps make the texture softer, but you can leave it out if needed.
Why did my egg muffins deflate?
Egg muffins usually puff in the oven and settle as they cool. That is normal and does not mean they are undercooked.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the eggs.
Conclusion
Egg Muffins With Spinach And Feta are easy, practical, and great for busy mornings. With simple ingredients and quick prep, this recipe is a helpful way to keep breakfast ready for the week.