Description
These Spinach Egg Muffins with Feta are light, fluffy, and packed with protein — the perfect make-ahead breakfast for busy mornings. Easy to prep, freezer-friendly, and endlessly customizable, they’re a healthy grab-and-go option that makes weekday mornings stress-free.
Ingredients
12 large eggs
2 cups fresh spinach, chopped
¾ cup feta cheese, crumbled
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Olive oil or nonstick spray for greasing
(Optional add-ins: diced bell pepper, mushrooms, or sun-dried tomatoes)
Instructions
Preheat oven to 350°F (175°C) and grease a 12-cup muffin pan with olive oil or nonstick spray.
In a large bowl, whisk the eggs with salt and pepper until smooth and slightly frothy.
Stir in the chopped spinach until evenly distributed.
Pour the egg mixture into the muffin cups, filling each about two-thirds full.
Sprinkle feta cheese evenly over each cup.
Bake for 18–20 minutes, or until the centers are set and the tops are lightly golden.
Let cool in the pan for 5 minutes, then remove and enjoy warm — or cool completely before refrigerating.
Notes
Storage: Refrigerate up to 5 days or freeze up to 1 month.
Reheat: Microwave for 30–45 seconds until warmed through.
Variations: Add diced vegetables, herbs, or swap feta for cheddar or goat cheese.
Serving Idea: Pair with avocado toast or fruit for a balanced breakfast.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~100 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 185 mg
Keywords: High-Protein, Gluten-Free
