Spinach Feta Egg Muffins
These spinach feta egg muffins are a quick, easy, and protein-packed brunch or snack option featuring fresh spinach, tangy feta, and fluffy eggs. They are moist, flavorful, and perfect for meal prep or feeding a crowd.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Brunch
- Cuisine: American
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup fresh baby spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (whole or 2%)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Olive oil or non-stick spray for greasing muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin lightly with olive oil or non-stick spray to prevent sticking.
- Rinse and chop about 1 cup of fresh baby spinach. Pat dry if very moist.
- Crack 6 large eggs into a mixing bowl. Add ¼ cup (60 ml) of milk and whisk until fully combined and slightly frothy.
- Stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Mix gently but thoroughly.
- Fold in chopped spinach and ½ cup crumbled feta cheese carefully to keep spinach distributed and feta from clumping.
- Using a spoon or small ladle, pour the mixture evenly into 12 muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes until muffins puff up and turn light golden. Check doneness with a toothpick; it should come out clean.
- Let muffins cool in the pan for about 5 minutes, then run a knife around edges to loosen and transfer to a wire rack to cool completely or serve warm.
Notes
Use room temperature eggs for even cooking and fluffier texture. Pat spinach dry to avoid soggy muffins. Tent with foil if muffins brown too quickly. These muffins store well in the fridge up to 4 days and freeze up to 2 months. Reheat gently to maintain moisture.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 0.5
- Sodium: 220
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 1
- Fiber: 0.3
- Protein: 7
Keywords: spinach, feta, egg muffins, brunch, easy recipe, protein snack, healthy breakfast, gluten-free