Description

Looking for a nutritious, protein-packed breakfast you can make ahead? These Healthy Egg Muffins with Spinach and Feta are the perfect grab-and-go solution. Loaded with fresh spinach, tangy feta cheese, and fluffy eggs, they’re easy to prepare and great for meal prep, brunches, or light snacks throughout the week.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Egg Muffins:

8 large eggs
½ cup milk (dairy or unsweetened plant-based)
1 cup fresh spinach, finely chopped
½ cup crumbled feta cheese
¼ cup diced red bell pepper (optional, for color and crunch)
2 green onions, finely sliced
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Olive oil or non-stick spray (for greasing the muffin tin)

Optional Add-ins:

Diced tomatoes
Cooked mushrooms
Chopped fresh herbs (parsley, dill, basil)
Red chili flakes for heat

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease your muffin tin or use silicone liners for easy removal.

Step 2: Prepare the Veggies
Chop spinach, green onions, and bell pepper (if using).
Make sure spinach is finely chopped to mix evenly into the eggs.

Step 3: Whisk the Egg Mixture
In a large mixing bowl, crack the eggs and whisk until fully blended.
Add milk, garlic powder, salt, and pepper. Mix well.

Step 4: Add Fillings
Stir in the chopped spinach, green onions, bell pepper, and crumbled feta.
Distribute the mixture evenly among the muffin cups, filling each about ¾ full.

Step 5: Bake the Egg Muffins
Place the muffin tin in the preheated oven.
Bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top.
Insert a toothpick into the center of a muffin—it should come out clean when done.

Step 6: Cool and Store
Let the muffins cool in the tin for 5 minutes, then gently remove them and transfer to a wire rack.
Serve warm or allow to cool completely before storing.

Notes

Use Fresh Spinach – Avoid frozen to prevent extra moisture.
Chop Small – Smaller pieces ensure even texture and bite.
Avoid Overbaking – Check around 18 minutes to keep them fluffy and moist.
Mix Before Each Pour – Veggies and cheese can sink, so stir the mixture occasionally while filling.
Cool Before Storing – Prevents condensation and sogginess in containers.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American