Spinach & feta egg muffins are easy, healthy, and perfect for meal prep—plus they’re packed with protein and flavor. 🥚🌿🧀
Here’s a simple, foolproof recipe.
🥚 Spinach & Feta Egg Muffins (Makes 12)
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped (or frozen, thawed & drained)
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk (optional, for fluffier muffins)
- 1/4 cup diced onion (optional)
- 1 clove garlic, minced (optional)
- Salt & pepper, to taste
- Optional: 1/2 tsp dried oregano or dill
Instructions
1️⃣ Preheat oven
Preheat to 350°F (175°C).
Grease a 12-cup muffin tin or line with silicone liners.
2️⃣ Prepare ingredients
If using fresh spinach, sauté it quickly until wilted (optional, but removes extra moisture).
If using frozen spinach, squeeze out excess water.
3️⃣ Whisk eggs
In a bowl, whisk eggs and milk (if using).
Add salt, pepper, and herbs.
4️⃣ Add mix-ins
Stir in spinach, feta, onion, and garlic.
5️⃣ Fill muffin tin
Divide mixture evenly into muffin cups (about 3/4 full).
6️⃣ Bake
Bake 18–22 minutes, until set and lightly golden.
7️⃣ Cool & store
Let cool 5 minutes, then remove.
Store in fridge up to 5 days or freeze for 1–2 months.
🌿 Optional Add-Ins
- Sun-dried tomatoes
- Bell peppers
- Ham or bacon
- Mushrooms
- Cheddar or goat cheese
🍽️ Best Way to Reheat
- Microwave 30–45 seconds
- Or reheat in oven at 350°F for 5–8 minutes
If you want a keto version, low-carb meal prep plan, or vegetarian loaded version, tell me!