Spinach & Feta Egg Muffins
A quick, protein-packed breakfast or snack, these muffins are fluffy, easy to prepare, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 8 large eggs
- 1 cup fresh spinach, roughly chopped (or 3/4 cup thawed and drained frozen spinach)
- 3/4 cup crumbled feta cheese
- 1/4 cup milk (dairy or plant-based)
- 1/4 cup finely chopped onion or 1 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1–2 tbsp olive oil or nonstick spray for the muffin tin
- Optional: 1/4 cup chopped bell pepper or 1 tbsp fresh herbs
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Prepare spinach (sauté or thaw and drain) and whisk eggs with milk and seasonings.
- Combine ingredients, fill muffin tin, and bake for 20–25 minutes until the tops are set and a knife inserted in the center comes out clean.
Notes
For mini muffins, reduce bake time by 5–7 minutes. Store in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg
Find it online: https://recipesunfolded.com/spinach-feta-egg-muffins/