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Close-up of four golden-brown spinach feta egg muffins on a white plate, showcasing chunks of feta cheese and spinach.

Spinach Feta Egg Muffins

These spinach feta egg muffins are a simple and healthy breakfast option. They are easy to make ahead and perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 6 large eggs
  • 1/4 cup milk any kind
  • 1/2 cup chopped fresh spinach
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in the chopped spinach and crumbled feta cheese.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 18-20 minutes, or until the muffins are set and lightly golden.
  6. Let the muffins cool in the tin for a few minutes before removing them to a wire rack to cool completely.

Nutrition

Calories: 70kcalCarbohydrates: 2gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 100mgSodium: 150mgPotassium: 70mgFiber: 0.5gSugar: 1gVitamin A: 20IUVitamin C: 2mgCalcium: 4mgIron: 4mg

Notes

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

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