A Perfect Grab-and-Go Breakfast!

Mornings can be chaotic, but a quick and nutritious breakfast doesn’t have to be complicated! These Spinach and Feta Egg Muffins are packed with protein, easy to make, and perfect for meal prep. With creamy feta and fresh spinach, they’re a Mediterranean-inspired way to start your day on the right note.

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Table of Contents

Key Ingredients for Spinach and Feta Egg Muffins

Eggs – The protein-rich base that holds everything together.
Spinach – Adds nutrients and a mild earthy flavor.
Feta Cheese – Brings a tangy, creamy taste.
Milk – Helps make the egg mixture light and fluffy.

How to Make Spinach and Feta Egg Muffins

Making these egg muffins is as simple as whisking eggs, adding the ingredients, and baking! Just be sure to grease the muffin tin well to avoid sticking. If you want an extra fluffy texture, whisk the eggs vigorously before adding the rest of the ingredients.

A tray of delicious spinach and feta egg muffins.

Variations, Pairings & Serving Suggestions

Variations

Dairy-Free Option: Use a dairy-free cheese alternative or omit the feta.
Extra Veggies: Try adding diced bell peppers, mushrooms, or onions.
Spicy Kick: Mix in chopped jalapeños or extra red pepper flakes.

Pairings

Serve alongside whole grain toast for a balanced breakfast.
Enjoy with a side of avocado or a simple mixed greens salad.

Serving Suggestions

Eat these egg muffins warm, straight out of the oven, or refrigerate and reheat for a quick breakfast throughout the week.

Enjoyed the savory and healthy start of our Spinach and Feta Egg Muffins? For a sweet treat, try our warm and comforting Banana Bread Muffins.

Tips & Tricks

✔ Whisk well – The more air you incorporate, the fluffier the muffins.
✔ Don’t overbake – They should be just set in the middle when you take them out.
✔Use silicone muffin liners – This helps prevent sticking and makes cleanup easy.
✔ Cool before storing – Let them cool completely before refrigerating in an airtight container.

Final Thoughts

These Spinach and Feta Egg Muffins are a game-changer for busy mornings! Packed with protein, easy to make, and absolutely delicious, they’re the perfect grab-and-go breakfast or snack. Try them out and let me know what you think!

Spinach and Feta Egg Muffins

Bellina Groschen

Wholesome egg muffins with spinach and feta, baked to perfection. Naturally low-carb and keto-friendly. Great for meal prep – store in the fridge for up to 5 days. Can be made dairy-free by substituting feta with a plant-based cheese. Perfect for breakfast or a protein-packed snack. Customize with other veggies like bell peppers or mushrooms.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Brunch, Snack

Cuisine American, Mediterranean

Servings 12 muffins

Calories 90 kcal

Ingredients

6 large eggs
1/4 cup milk or dairy-free alternative
1 cup fresh spinach chopped
1/2 cup crumbled feta cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp red pepper flakes optional
Cooking spray or oil for greasing

Instructions

Preheat oven to 350°F (175°C). Grease a muffin tin with cooking spray.
In a mixing bowl, whisk together the eggs and milk.
Add chopped spinach, feta cheese, salt, pepper, garlic powder, and red pepper flakes (if using). Stir to combine.
Pour the egg mixture evenly into the greased muffin tin, filling each about 3/4 full.
Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
Let cool for a few minutes before removing from the tin. Serve warm or store for later.