Spinach & Feta Egg Muffins

These fluffy spinach and feta egg muffins are a quick, protein-packed breakfast that’s perfect for meal prep. They’re soft, cheesy, and loaded with healthy spinach in every bite. You can enjoy them warm for breakfast, pack them for lunch, or grab one as a snack on busy days.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/3 cup feta cheese, crumbled
• 1/4 cup milk
• 1/4 cup shredded mozzarella or cheddar cheese
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil or butter (for greasing muffin tin)

Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a muffin tin with olive oil or butter.
3. In a bowl, whisk together eggs and milk.
4. Stir in spinach, feta cheese, shredded cheese, salt, and pepper.
5. Pour mixture evenly into muffin cups, filling each about 3/4 full.
6. Bake for 18–22 minutes or until the tops are golden and the eggs are fully set.
7. Let cool for 5 minutes before removing from the muffin tin.
8. Serve warm and enjoy.

Tips

• Add diced tomatoes, mushrooms, or onions for extra flavor.
• Use silicone muffin liners for easy removal.
• Store in the fridge for up to 4 days.
• Reheat in the microwave for 20–30 seconds.

Q&A

Q: Can I freeze these egg muffins?

Yes. Let them cool completely, place them in an airtight container or freezer bag, and freeze for up to 2 months.

Q: Can I use frozen spinach?

Yes. Thaw and squeeze out excess water before adding it to the mixture.

Q: What other cheese can I use?

Cheddar, mozzarella, goat cheese, or parmesan work great.

Q: Are these good for meal prep?

Absolutely. They’re easy to make ahead and perfect for busy mornings.

Q: How do I know they’re done baking?

The tops should be lightly golden, and a toothpick inserted in the center should come out clean.