Egg Muffins with Spinach and Feta (Printable Version)
Protein-packed egg muffins loaded with fresh spinach and creamy feta. Perfect grab-and-go breakfast ready in 30 minutes.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/4 cup milk (dairy or unsweetened non-dairy)
03 - 1/3 cup crumbled feta cheese
→ Vegetables
04 - 1 cup baby spinach, roughly chopped
05 - 1/4 cup red bell pepper, finely diced
06 - 2 tablespoons green onion, sliced
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - 1/4 teaspoon dried oregano (optional)
→ Oils
10 - 1 teaspoon olive oil (for greasing muffin tin)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with olive oil or nonstick spray.
02 - Whisk together eggs and milk until well combined. Season with salt, pepper, and oregano if using.
03 - Stir in chopped spinach, bell pepper, green onion, and crumbled feta until evenly distributed.
04 - Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
05 - Bake for 18–20 minutes, or until muffins are puffed and the centers are just set.
06 - Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
# Expert Hints:
01 -
- These muffins reheat beautifully so breakfast is ready all week
- The feta creates these little creamy pockets throughout every bite
02 -
- Overfilling the cups makes them spill over and stick to everything
- Letting them cool just a few minutes makes all the difference for clean removal
03 -
- Use room temperature eggs for the fluffiest texture
- Thaw frozen spinach completely and squeeze out excess water