Spinach and Feta Egg Muffins – Easy Breakfast Meal Prep
Quick & Healthy Egg Muffins with Spinach and Feta are a savory, protein-packed breakfast perfect for busy mornings or meal prep — light, fluffy, and full of Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk or half-and-half
- 2 cups fresh baby spinach (or 1/2 cup frozen, squeezed dry)
- 1/3 cup crumbled feta cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp olive oil (for sautéing spinach)
- Optional: diced bell peppers, chili flakes, fresh herbs
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin tin or use silicone liners.
- Sauté spinach in olive oil until wilted. Let cool slightly and chop.
- In a bowl, whisk eggs, milk, salt, pepper, garlic and onion powder.
- Fold in spinach, feta, and any optional add-ins.
- Divide mixture into muffin cups, filling 3/4 full.
- Bake 18–22 minutes until set and lightly golden.
- Cool 5 minutes before removing. Serve or store.
Notes
- Store in fridge up to 5 days or freeze up to 2 months.
- Reheat in microwave or oven.
- Add cooked bacon or mushrooms for variation.