Spinach & Feta Egg Muffins are a quick, savory breakfast that’s light, protein-packed, and easy to make ahead.
🥚 What it is
Spinach and Feta Egg Muffins are mini baked egg cups mixed with leafy greens and tangy feta cheese, cooked in a muffin tin until fluffy and set.
🧾 Ingredients
- 6–8 eggs
- ½ cup milk (optional, for a softer texture)
- 1 cup fresh spinach (chopped)
- ½ cup feta cheese (crumbled)
- 2–3 tbsp onion (finely chopped, optional)
- Salt & black pepper
- ½ tsp garlic powder or dried herbs (optional)
- Oil or butter (for greasing)
👨🍳 Instructions
1. Prep
- Preheat oven to 180°C (350°F)
- Grease muffin tin or use liners
2. Cook spinach (optional but better)
- Lightly sauté spinach for 1–2 minutes to remove excess moisture
- Let it cool slightly
3. Mix eggs
- Whisk eggs, milk, salt, pepper, and seasoning
4. Assemble
- Add spinach, feta, and onions into muffin cups
- Pour egg mixture over (about ¾ full)
5. Bake
- Bake 18–22 minutes until set and slightly golden
- Let cool a few minutes before removing
😋 Flavor & texture
- Fluffy and soft
- Slightly salty, tangy feta
- Mild, fresh spinach flavor
🔁 Variations
- Add sun-dried tomatoes for extra flavor
- Include mushrooms or bell peppers
- Make it spicy with chili flakes
- Skip milk for a firmer, higher-protein version
🍽️ Serving ideas
- Eat warm or cold
- Pair with toast or fruit
- Great for meal prep (store 3–4 days in fridge)
- Freeze and reheat for busy mornings
If you want, I can also give you a keto version, a high-protein gym version, or an air fryer method for these egg muffins.