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A top-down photograph of golden baked egg muffins arranged on a white ceramic plate placed on a smooth marble countertop. The muffins are slightly puffed and topped with visible bits of fresh spinach and crumbled feta cheese, garnished with finely chopped herbs like parsley and basil. Served alongside the plate are slices of ripe avocado and vibrant cherry tomatoes, creating a balanced and visually appealing breakfast spread. The lighting is soft and natural, casting a gentle glow that highlights the textures and colors of the ingredients.

Egg Muffins with Spinach and Feta

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These egg muffins with spinach and feta are perfect for busy mornings. They’re quick to make, full of flavor, and pack a healthy punch with protein from the eggs and nutrients from the spinach.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 muffins
Course: Breakfast, Brunch, Meal Prep
Cuisine: Healthy, Simple
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs whisked
  • 1 cup fresh spinach chopped
  • ¼ cup feta cheese crumbled
  • ¼ cup onion chopped
  • 1 tablespoon olive oil for sautéing
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Muffin Tin For baking the muffins
  • Spatula For mixing ingredients

Method
 

  1. Heat olive oil in a pan over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
  2. Add chopped spinach to the pan and cook until wilted, about 2-3 minutes. Set the mixture aside to cool slightly.
  3. Preheat the oven to 375°F (190°C). Grease a muffin tin and set aside.
  4. Whisk eggs in a bowl, then add salt, pepper, and the spinach-onion mixture. Stir in crumbled feta cheese.
  5. 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.
  6. 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.

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