Introduction

These egg muffins with spinach and feta are a delicious, protein-packed breakfast or snack. Packed with fresh vegetables and creamy feta, they are easy to make and perfect for meal prep.

Three egg muffins are stacked on a white plate placed on a white marbled surface. Each muffin has a golden-brown outer edge with visible bright green spinach leaves and white cheese chunks embedded within the yellow egg base. The texture of the muffins looks soft and fluffy with slightly crispy edges. In the background, there is a small clear glass bowl with white cheese pieces and some blurred green leaves. The light source highlights the muffins' glossy surface, enhancing their fresh and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
½ cup crumbled feta cheese
¼ cup milk (optional for fluffier muffins)
¼ teaspoon salt (adjust to taste)
⅛ teaspoon black pepper
¼ cup diced bell peppers
¼ cup diced cherry tomatoes
2 tablespoons diced onions
¼ cup cooked and crumbled bacon or sausage

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
Step 2: Chop the spinach finely and crumble the feta cheese if not already crumbled.
Step 3: In a large bowl, whisk the eggs. Add milk (if using), salt, and black pepper.
Step 4: Stir in the chopped spinach, feta cheese, diced bell peppers, cherry tomatoes, onions, and cooked bacon or sausage until well combined.
Step 5: Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.
Step 6: Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
Step 7: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later.

Tips & Variations

For a vegetarian option, omit the bacon or sausage and add mushrooms or zucchini instead.
Use fresh herbs like dill or parsley to boost flavor.
Try swapping feta with goat cheese or shredded cheddar for different tastes.
If using frozen spinach, be sure to squeeze out excess moisture to prevent soggy muffins.

Storage

Store the egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds before serving. You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish shows two stacked egg muffins with three visible layers: the bottom and middle layers are golden-brown cooked egg mixed with dark green spinach, and the top layer includes bright yellow egg mixed with spinach and white crumbled cheese scattered on top. The muffins have a soft but slightly crispy texture around the edges and smooth, moist surfaces with visible leafy spinach. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg muffins ahead of time?

Yes, they are perfect for meal prep. Make a batch ahead, store in the fridge, and reheat as needed for a quick breakfast or snack.

Can I customize the fillings?

Absolutely! Feel free to swap vegetables, add different cheeses, or use your favorite cooked meats to suit your taste.

Egg Muffins with Spinach and Feta Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

Delicious and nutritious egg muffins filled with fresh spinach, tangy feta cheese, and colorful vegetables, perfect for a quick breakfast or snack.

Author: Stella
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 6 egg muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Egg Mixture

6 large eggs
¼ cup milk (optional for fluffier muffins)
¼ teaspoon salt (adjust to taste)
⅛ teaspoon black pepper

Vegetables and Cheese

1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
¼ cup diced bell peppers
¼ cup diced cherry tomatoes
2 tablespoons diced onions
½ cup crumbled feta cheese

Meat (Optional)

¼ cup cooked and crumbled bacon or sausage

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners to prevent sticking and ensure easy cleanup.
Prep the Ingredients: Finely chop the fresh spinach if using fresh, or thaw and drain frozen spinach. Crumble the feta cheese if not pre-crumbled. Dice the bell peppers, cherry tomatoes, onions, and prepare the cooked bacon or sausage.
Mix the Eggs: In a large mixing bowl, whisk together the eggs until smooth. Add the milk if using, then season with salt and black pepper, mixing well to combine.
Combine Ingredients: Stir the chopped spinach, crumbled feta cheese, diced vegetables, and cooked bacon or sausage into the egg mixture until evenly distributed.
Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion as they cook.
Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the egg muffins are fully set, slightly golden on top, and a toothpick inserted in the center comes out clean.
Cool and Enjoy: Allow the muffins to cool for a few minutes in the tin before carefully removing them. Serve warm or at room temperature for a perfect grab-and-go meal.