Spinach Feta Egg Muffins: A Wholesome Breakfast Delight

Spinach Feta Egg Muffins are a nutritious, high-protein breakfast option, perfect for meal prep and busy mornings.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

6 large Eggs Use fresh eggs for best results.
1/2 cup Milk Dairy or non-dairy options are fine.
2 cups Fresh Spinach Chopped; can substitute with kale.
1 cup Feta Cheese Crumbled; goat cheese can be used as an alternative.
1 teaspoon Salt Adjust according to taste.
1 teaspoon Pepper Freshly cracked is best.

Optional Add-ins

1/2 cup Chopped Onions Optional; caramelize for added flavor.
1/2 cup Bell Peppers Diced finely for texture.
2 tablespoons Herbs Fresh dill or chives as preferred.
1 teaspoon Garlic Powder For an extra layer of flavor.

Equipment

muffin tin
Mixing bowl
Whisk

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a medium bowl, whisk together the eggs and milk until frothy.
Fold in the chopped spinach and crumbled feta until evenly distributed.
Season the mixture with salt and pepper, mixing well.
Pour the egg mixture into the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until muffins are set and golden on top.
Let cool for 5 minutes before removing from the pan.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 4gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

These muffins are great for meal prep! Store in an airtight container for up to 3 days or freeze for up to 2 months.

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