Spinach & Feta Egg Muffins Recipe
Mornings just got a lot more exciting with Spinach & Feta Egg Muffins — the ultimate grab-and-go breakfast that packs flavor, color, and nutrition into every bite! These savory, protein-rich muffins combine fluffy eggs with tender spinach, tangy feta, and bursts of sweet bell pepper and green onion, making them a cheerful and wholesome choice to jumpstart your day. Whether you’re prepping breakfast for the week, fueling up before work, or seeking a sneaky way to add more greens to your routine, these muffins check all the boxes for taste, convenience, and healthy eating.
Ingredients You’ll Need
Every ingredient in this recipe plays a special part in creating the irresistible taste and texture of Spinach & Feta Egg Muffins. From silky eggs to peppery veggies and salty cheese, here’s what you’ll need (plus a few pro tips on how to make them shine).
- Eggs (8 large): The base of your muffins, eggs provide that tender, fluffy structure and are packed with protein to keep you feeling full longer.
- Milk (1/4 cup): A splash of milk adds creaminess to the eggs and keeps them moist—whole, low-fat, or plant-based all work here.
- Fresh spinach (1 cup, chopped): For vibrant color and earthy flavor; chop it small so it melds seamlessly into the muffins.
- Feta cheese (1/2 cup, crumbled): Tangy, salty, and creamy, feta brings bright flavor and little pockets of cheesy goodness in every bite.
- Red bell pepper (1/4 cup, diced): Adds sweet crunch and a pop of gorgeous color; if you like, try yellow or orange for variety.
- Green onions (1/4 cup, chopped): Green onions bring mild oniony sharpness, balancing the richness of the eggs and cheese.
- Salt (1/2 teaspoon): Seasoning is key—salt elevates all the flavors in the mix, so don’t forget it!
- Black pepper (1/4 teaspoon): Just a hint of heat to keep things lively; freshly cracked is always best.
- Olive oil or cooking spray (for greasing): Prevents sticking and helps your muffins release perfectly, so you can enjoy every last crumb.
How to Make Spinach & Feta Egg Muffins
Step 1: Prep Your Muffin Tin
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or cooking spray—this ensures your Spinach & Feta Egg Muffins lift right out after baking, keeping their perfect shape and making clean-up a breeze.
Step 2: Whisk Eggs and Milk
In a large mixing bowl, whisk together the eggs and milk until the mixture is smooth and a little foamy. This is the secret to fluffy, airy muffins that melt in your mouth. If you want an extra boost, whisk a bit longer to really incorporate air.
Step 3: Add the Good Stuff
Fold in the chopped spinach, crumbled feta, red bell pepper, and green onions. Sprinkle in the salt and black pepper. Gently stir everything together until the veggies and cheese are evenly distributed—this ensures each muffin is loaded with flavor in every bite.
Step 4: Fill the Muffin Cups
Pour or scoop the egg mixture evenly into your prepared muffin tin, filling each cup about three-quarters full. The muffins will puff up as they bake, so leaving a bit of room prevents overflow and gives them that classic domed top.
Step 5: Bake to Perfection
Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when the Spinach & Feta Egg Muffins are puffed, set in the center, and lightly golden on top. A toothpick inserted in the center should come out clean.
Step 6: Cool and Serve
Remove the muffins from the oven and let them cool in the pan for about 5 minutes—this helps them firm up and makes removal easier. Gently slide a butter knife around the edges to lift them out. Enjoy them warm, or let them cool and save for later!
How to Serve Spinach & Feta Egg Muffins
Garnishes
Give your Spinach & Feta Egg Muffins a finishing touch with a sprinkle of fresh herbs like dill, parsley, or chives. A few extra crumbles of feta on top for serving makes them extra pretty and highlights that creamy, tangy flavor. If you love a bit of heat, a dash of hot sauce or red pepper flakes works wonders.
Side Dishes
Pair these muffins with a simple green salad, a side of roasted potatoes, or fresh fruit for the ultimate well-rounded breakfast. They also work beautifully with whole grain toast, avocado slices, or a dollop of Greek yogurt on the side for more protein and creaminess.
Creative Ways to Present
Turn Spinach & Feta Egg Muffins into a breakfast platter by serving them on a wooden board with a variety of toppings and dips—think hummus, tzatziki, or basil pesto. For brunch gatherings, arrange the muffins on a cake stand with bunches of grapes, cherry tomatoes, and other bite-sized treats for a colorful spread everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, Spinach & Feta Egg Muffins can be stored in an airtight container in the refrigerator for up to 4 days. They make the perfect meal-prep breakfast or healthy snack, ready to grab whenever you need a quick bite.
Freezing
Want to stock up? No problem! Place the cooled muffins on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep nicely for up to a month, and you can pull out single servings as needed for a fuss-free breakfast.
Reheating
To reheat, pop a muffin in the microwave for 30 to 45 seconds until warm through. You can also wrap them in foil and warm in a low oven for 10 minutes if you prefer. Either way, they’ll taste just as fresh and satisfying as when you first baked them.
FAQs
Can I substitute other greens for spinach in Spinach & Feta Egg Muffins?
Absolutely! Feel free to swap in kale, Swiss chard, or even arugula. Just chop them finely and, if using tougher greens like kale, sauté them for a couple of minutes first to soften.
How do I prevent my egg muffins from sticking to the pan?
Make sure to generously grease your muffin tin with olive oil or cooking spray—the more thorough you are, the easier the release. Non-stick pans work best, or you can use silicone muffin liners for effortless removal every time.
Can I add extra protein to these Spinach & Feta Egg Muffins?
Yes! Stir in chopped cooked bacon, shredded rotisserie chicken, or even a handful of cooked quinoa. These muffins are super flexible, and adding more protein makes them even heartier.
What’s the best way to keep muffins moist when reheating?
If microwaving, place a damp paper towel over the muffin to trap moisture. This keeps your Spinach & Feta Egg Muffins soft and tender, just like when they first come out of the oven.
Are these muffins good for kids?
Definitely! Their mild flavor and easy, hand-held size make them appealing to little ones. If your kids are sensitive to feta, swap in a milder cheese like cheddar, and feel free to dice the veggies extra small for picky eaters.
Final Thoughts
If you’re looking for a cheerful, no-fuss way to fuel your mornings or impress your brunch crowd, it’s hard to beat Spinach & Feta Egg Muffins. They’re vibrant, nutritious, and endlessly customizable. Give them a try and you just might find your next breakfast obsession!
Print
Spinach & Feta Egg Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 egg muffins 1x
- Diet: Vegetarian, Gluten-Free
Description
These Spinach & Feta Egg Muffins are a delicious and easy-to-make breakfast option that’s perfect for meal prep. Packed with spinach, feta cheese, and veggies, these baked egg cups are flavorful and nutritious.
Ingredients
Egg Muffins:
- 8 large eggs
- 1/4 cup milk
- 1 cup fresh spinach (chopped)
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil or cooking spray (for greasing)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or cooking spray.
- Prepare the egg mixture: In a large bowl, whisk together the eggs and milk. Stir in the spinach, feta cheese, red bell pepper, green onions, salt, and black pepper.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake for 18 to 22 minutes until the egg muffins are puffed and set in the center.
- Cool and serve: Remove from the oven, let cool for 5 minutes, then serve warm or store in the fridge.
Notes
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for a quick breakfast.
- Variations: Add chopped cooked bacon or sun-dried tomatoes for flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 80
- Sugar: 1g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
