Need a quick breakfast that's both tasty and nutritious? These egg muffins with spinach and feta are just what you're looking for.
Packed with protein from the eggs and great flavor from the spinach and feta, they're perfect for busy mornings.
Plus, they're super easy to make in a muffin tin, so you can enjoy them on the go.
I first made these egg muffins as part of a meal prep session to make my mornings easier. With a busy schedule, I needed something that was quick to grab but still packed with nutrients.
These muffins quickly became my go-to meal for busy weekdays. They're so easy to make, and the flavors are deliciously comforting.
I love that I can make a batch ahead of time and have breakfast ready all week long.
Why You'll Keep Coming Back to This
These egg muffins are full of flavor, simple to make, and perfect for meal prep.
- Quick and easy to make, with minimal prep time
- Packed with protein, spinach, and feta for a satisfying meal
- Great for breakfast or snacks throughout the week
- Customize with your favorite veggies or add-ins
What You'll Need to Make Egg Muffins with Spinach and Feta
The ingredients for these egg muffins are simple and perfect for a quick, satisfying meal.
- Eggs - The base of the muffin, providing protein and structure
- Spinach - Fresh spinach, sautéed to bring out its flavor
- Feta Cheese - Crumbled for a tangy, creamy kick
- Onions - Chopped, for a touch of sweetness
- Olive Oil - For sautéing the spinach and onions
- Salt and Pepper - To season the eggs and veggies
- Optional: Garlic - Minced for extra flavor
These ingredients come together to make a flavorful muffin, but you can mix in your favorite veggies or protein if you prefer.
Step-by-Step Guide to Making Egg Muffins with Spinach and Feta
Making these egg muffins is easy and takes just a few steps.
- Prepare the Veggies - Heat olive oil in a pan over medium heat. Add chopped onions and sauté until softened, about 3-4 minutes. Then, add the spinach and cook until wilted, about 2-3 minutes. Set the mixture aside to cool slightly.
- Whisk the Eggs - In a bowl, crack the eggs and whisk them together with salt and pepper.
- Assemble the Muffins - Preheat the oven to 375°F (190°C) and grease a muffin tin. Divide the sautéed spinach and onions evenly among the muffin cups. Pour the whisked eggs over the veggies, filling each muffin cup about ¾ of the way full.
- Add Feta and Bake - Sprinkle crumbled feta cheese on top of each muffin and bake for 18-20 minutes, or until the eggs are set and lightly golden on top.
- Serve and Enjoy - Let the muffins cool for a few minutes before serving. Enjoy them warm or store them for later!
These egg muffins are soft, savory, and packed with flavor. They make for a filling breakfast that you can grab and go.
What to Serve Alongside
While the egg muffins are great on their own, here are some sides that will go with the flavors nicely.
| Side Dish | Why It Works |
|---|---|
| Fresh Fruit | A sweet contrast to the savory muffins |
| Avocado | Creamy avocado slices add richness and texture |
| Toast | A slice of whole-grain or sourdough toast completes the meal |
| Greek Yogurt | Creamy and tangy, perfect for a balanced breakfast |
| Tomato Salad | Juicy tomatoes bring freshness to the meal |
| Roasted Potatoes | Hearty potatoes make the meal more filling |
| Hummus | Adds a creamy, flavorful dip to pair with the muffins |
These sides balance the richness of the muffins and make the meal feel complete.
How to Store and Reheat Egg Muffins with Spinach and Feta
These muffins store really well, making them perfect for meal prep.
To store: Let the muffins cool completely, then transfer them to an airtight container. They'll keep in the fridge for up to 5 days.
To reheat: Warm them in the microwave for about 20-30 seconds or reheat in the oven at 350°F (175°C) for about 10 minutes.
For meal prep, these muffins are an easy, healthy breakfast or snack that you can grab on the go.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes! If you use frozen spinach, make sure to thaw and drain it well before using to avoid excess moisture in the muffins.
2. Can I make these muffins ahead of time?
Yes, these muffins are great for meal prep. You can make a batch at the beginning of the week and store them in the fridge for easy breakfasts all week long.
3. Can I add other ingredients to the muffins?
Absolutely! Feel free to add other veggies like bell peppers, mushrooms, or zucchini, or even meat like turkey sausage for extra protein.
4. Can I freeze these muffins?
Yes, these muffins freeze well. Just place them in an airtight container or freezer bag, and they'll keep for up to 2 months.
Reheat them in the microwave or oven when you're ready to enjoy.
5. Can I make these muffins dairy-free?
Yes, you can use dairy-free cheese instead of feta and substitute a non-dairy milk or cream for a dairy-free version of the muffins.
These egg muffins with spinach and feta are simple to make and perfect for busy mornings. They're healthy, flavorful, and versatile enough to customize with your favorite ingredients.
Whether for meal prep or a quick breakfast, these muffins are a must-try.
Egg Muffins with Spinach and Feta
Ingredients
Equipment
Method
- Heat olive oil in a pan over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- Add chopped spinach to the pan and cook until wilted, about 2-3 minutes. Set the mixture aside to cool slightly.
- Preheat the oven to 375°F (190°C). Grease a muffin tin and set aside.
- Whisk eggs in a bowl, then add salt, pepper, and the spinach-onion mixture. Stir in crumbled feta cheese.
- Pour the egg mixture into the muffin tin, filling each cup about ¾ full. Bake for 15-18 minutes, or until eggs are set and lightly golden.
- Allow the muffins to cool for a few minutes before serving. Enjoy warm or store for later.
Notes
- Try adding other vegetables like bell peppers, mushrooms, or zucchini for variety.
- For a dairy-free version, skip the feta or use a dairy-free cheese substitute.
- These muffins store well in the fridge for up to 3 days and freeze for up to 2 months.
Tried this recipe?
Let us know how it was!Egg Muffins with Spinach and Feta is an excellent weeknight option - most versions come together in 30-45 minutes with minimal prep and everyday pantry ingredients.
The foundation of Egg Muffins with Spinach and Feta is a handful of core ingredients - typically a protein or main component, aromatics, and a seasoning
Base. The full ingredient list is straightforward and easy to shop for.
Can it be frozen and reheated late
R?
Yes - it freezes well.
Cool completely before storing in a freezer-safe cont
Ainer. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
What is the best way to store leftover
S?
Store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
