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Close-up of a spinach feta egg muffin, cut in half, revealing fluffy egg, spinach, and feta cheese.

Spinach Feta Egg Muffins

These spinach feta egg muffins are a quick and easy breakfast option. They are perfect for meal prep and can be customized with your favorite vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 6 large eggs
  • 1/4 cup milk or water
  • 1/2 cup chopped fresh spinach or frozen, thawed and squeezed dry
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped red onion optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • muffin tin
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in the spinach, feta cheese, and red onion (if using).
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 18-20 minutes, or until the centers are set and the edges are lightly golden.
  6. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 70kcalCarbohydrates: 2gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 100mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 4mg

Notes

Store cooled muffins in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.

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