Egg Muffins with Spinach and Feta
Start your day off right with these delightful Egg Muffins with Spinach and Feta! This quick and nutritious breakfast option is perfect for busy mornings or leisurely brunches. Packed with protein and vibrant flavors, these muffins can be customized to suit your taste—add your choice of vegetables or proteins for a unique twist. In just 30 minutes, you’ll have a batch of fluffy muffins that keep well in the fridge, making them an ideal meal prep solution. Whether you enjoy them warm or cold, these savory bites are sure to become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach (or ½ cup frozen spinach, thawed)
- ½ cup crumbled feta cheese
- ¼ cup milk (optional)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or line it with silicone liners.
- Chop the spinach finely and crumble the feta cheese.
- In a large bowl, whisk together the eggs, milk (if using), salt, and pepper until frothy.
- Gently mix in the chopped spinach, feta cheese, bell peppers, cherry tomatoes, and onions.
- Pour the mixture into muffin cups about ¾ full.
- Bake for 20-25 minutes until set and lightly golden on top.
- Allow to cool slightly before removing from the tin.
Nutrition
- Serving Size: 1 serving
- Calories: 106
- Sugar: 1g
- Sodium: 147mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg