Breakfast Spinach And Feta Egg Muffins

Name: Breakfast Spinach And Feta Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder

Highlighted under: Fresh Healthy Meals Favorites

I love starting my mornings with these Breakfast Spinach And Feta Egg Muffins! They’re so easy to make and packed with protein, making them a perfect grab-and-go option. I often whip up a batch on Sundays, so I have healthy breakfast choices all week long. The combination of fresh spinach and tangy feta cheese gives these muffins a delicious flavor that I can’t resist. Plus, they’re versatile—add in some tomatoes or peppers for an extra twist. Give them a try, and I bet you'll love them too!

Created by

Serena Whitaker

Last updated on 2026-02-16T03:05:36.616Z

Creating these Breakfast Spinach And Feta Egg Muffins was an experiment that turned out wonderfully. I found that mixing the eggs with spinach beforehand made the flavors meld together beautifully. The feta adds a creamy texture that contrasts perfectly with the fluffy eggs. I also love that they can be stored in the fridge and reheated, saving me precious time on busy mornings.

After several attempts at finding the right combination, I realized that baking them in a silicone muffin tin allowed for easy removal and consistent baking. I highly recommend using fresh spinach for an added punch of flavor, but frozen will work in a pinch. Enjoy these muffins anytime you need a quick, nutritious meal!

Why You'll Love This Recipe
Loaded with nutritious spinach and creamy feta cheese.
Perfect for meal prep or a quick breakfast on busy mornings.
Customizable with your favorite veggies and spices.

Mastering the Egg Mixture

Creating the perfect egg mixture is crucial for achieving the desired texture and flavor in your Breakfast Spinach And Feta Egg Muffins. When whisking the eggs, ensure they are fully blended until the mixture is uniform and glossy. This process incorporates air, helping the muffins rise and become fluffy. A good rule of thumb is to whisk for about 1-2 minutes, making sure to lift the whisk to incorporate as much air as possible.

Adding milk to the egg base not only enriches the flavor but also contributes to the moistness of the muffins. The milk helps to create a tender texture, balancing the richness of the eggs and feta. If you're looking for a lighter option, you can substitute with unsweetened almond milk or oat milk without significantly altering the final product.

Ingredient Variations and Add-Ins

One of the delightful aspects of these muffins is their versatility. While spinach and feta create a classic combination, you can easily adapt the recipe to suit your taste. Consider adding diced bell peppers or sun-dried tomatoes for a burst of color and flavor. Fresh herbs like dill or basil can also elevate the taste profile if you prefer a more aromatic muffin. Just remember to chop any add-ins finely to ensure even distribution throughout the muffin.

For those following a diet lower in cholesterol, egg substitutes such as a flaxseed meal or commercially available egg replacers work well in this recipe. Generally, one tablespoon of flaxseed meal mixed with two and a half tablespoons of water acts as a substitute for one egg. This keeps the muffins cohesive while accommodating dietary preferences.

Ingredients

Ingredients for Breakfast Spinach And Feta Egg Muffins

6 large eggs
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Grease a muffin tin or use silicone muffin cups to prevent sticking.

Mix the Ingredients

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined. Stir in the chopped spinach and crumbled feta cheese.

Fill the Muffin Tin

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 20 minutes, or until the muffins are set and lightly golden on top.

Cool and Enjoy

Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Enjoy warm or store in the fridge for later.

Pro Tips

For added flavor, try mixing in diced bell peppers or cooked sausage. You can also experiment with different herbs like dill or basil to elevate the taste.

Storage Tips

To enjoy your Breakfast Spinach And Feta Egg Muffins throughout the week, proper storage is key. After they have cooled completely, you can store them in an airtight container in the refrigerator for up to 5 days. Alternatively, for longer storage, consider freezing them. Wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They can be kept in the freezer for up to 3 months.

When you're ready to eat them, you can reheat the muffins directly from the fridge or freezer. For refrigerated muffins, simply pop them in the microwave for about 30-45 seconds. If they're frozen, it may take about 1 to 2 minutes in the microwave or a little longer in the oven at 350°F (175°C) until heated through.

Troubleshooting Common Issues

If your muffins turn out dense rather than fluffy, ensure that you've whisked the egg mixture thoroughly to incorporate enough air. Under-mixing can lead to heavier muffins. Additionally, check that your oven temperature is accurate, as an incorrectly calibrated oven can lead to inconsistent baking results. A higher temperature may cook the outside too quickly, leaving the center undercooked.

Another common issue is sticking in the muffin tin. If you used a non-stick spray but still encounter sticking, make sure to grease the muffin tin adequately and allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This little wait will help them release more easily without falling apart.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach! Just make sure to thaw it and squeeze out excess moisture before adding it to the egg mixture.

→ How do I store the egg muffins?

Store the cooled muffins in an airtight container in the fridge for up to 5 days. They can also be frozen for longer storage!

→ Can I make these muffins ahead of time?

Absolutely! They are perfect for meal prep. Make a batch on the weekend and reheat as needed during the week.

→ What can I substitute for feta cheese?

If you prefer a different cheese, goat cheese or shredded cheddar work great as alternatives!