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–+ servings
Close-up of two halves of a spinach feta egg muffin, showcasing the fluffy interior with spinach and feta cheese.

Spinach Feta Egg Muffins

These spinach feta egg muffins are a simple and quick breakfast option. They are easy to prepare and perfect for a grab-and-go meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 6 large eggs
  • 1/4 cup milk any kind
  • 1/2 cup chopped fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Muffin tin
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in the chopped spinach and crumbled feta cheese.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 18-20 minutes, or until the centers are set and the edges are lightly golden.
  6. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover egg muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

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