Spinach and feta egg muffins for a healthy breakfast option

Egg Muffins with Spinach and Feta

BySavannah Brooks
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why make this recipe

Egg Muffins with Spinach and Feta are a fantastic way to enjoy a nutritious and delicious breakfast. They are easy to make, packed with protein, and perfect for meal prep. You can whip up a batch and store them in the fridge, making breakfast hassle-free during busy mornings. Plus, they are customizable! Add your favorite vegetables or ingredients to make them your own.

how to make Egg Muffins with Spinach and Feta

Ingredients :

  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onions
  • Salt and pepper to taste
  • Olive oil or cooking spray

Directions :

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
  2. In a mixing bowl, whisk the eggs, then add chopped spinach, feta cheese, bell peppers, onions, salt, and pepper.
  3. Pour the mixture evenly into the muffin cups.
  4. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.
  5. Let cool for a few minutes before removing from the tin. Serve warm or store in the fridge for meal prep.

how to serve Egg Muffins with Spinach and Feta

Egg Muffins are best served warm. You can eat them on their own or pair them with a side of fresh fruit or a light salad. They make a great option for brunch or a quick breakfast on the go.

how to store Egg Muffins with Spinach and Feta

To store, let the muffins cool completely, then place them in an airtight container. They can be kept in the fridge for up to 5 days. If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag.

tips to make Egg Muffins with Spinach and Feta

  • Feel free to add other vegetables like tomatoes, mushrooms, or zucchini for extra flavor.
  • You can replace feta with other cheeses like cheddar or mozzarella, based on your preference.
  • For a little kick, consider adding spices like red pepper flakes or herbs like oregano.

variation

You can easily change up the ingredients to suit your tastes. Try adding cooked bacon or ham for added protein, or use different greens like kale or arugula.

FAQs

1. Can I make these muffins ahead of time?
Yes! You can prepare them in advance and store them in the fridge or freezer for later.

2. How do I reheat the egg muffins?
You can reheat them in the microwave for about 30-45 seconds or in the oven for a few minutes until warm.

3. Are these egg muffins suitable for meal prep?
Absolutely! They are perfect for meal prep due to their easy storage and reheating options.

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Egg Muffins with Spinach and Feta

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Gluten-Free
Print Recipe

Description

Nutritious and delicious egg muffins packed with protein, perfect for meal prep.

Ingredients

  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onions
  • Salt and pepper to taste
  • Olive oil or cooking spray

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
  2. In a mixing bowl, whisk the eggs, then add chopped spinach, feta cheese, bell peppers, onions, salt, and pepper.
  3. Pour the mixture evenly into the muffin cups.
  4. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.
  5. Let cool for a few minutes before removing from the tin. Serve warm or store in the fridge for meal prep.

Notes

Feel free to add other vegetables like tomatoes or replace feta with cheddar for variation. Excellent for meal prep.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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