Easy Spinach and Feta Egg Muffins for Breakfast
Easy Spinach and Feta Egg Muffins are the perfect grab-and-go breakfast. After making these dozens of times, I’ve discovered the trick to perfectly cooked, golden egg muffins every time. The fresh spinach and melty feta make these irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Coconut Key Lime Pie Smoothie Recipe and Easy Cheesy Asparagus Casserole Recipe for Dinner.
Why This Easy Spinach and Feta Egg Muffins for Breakfast Is Pure Comfort
- Packed with protein for a satisfying breakfast
- Golden, fluffy texture with a slight crust
- Easy to customize with your favorite add-ins
- Perfect for meal prep and freezing
What You'll Need for Easy Spinach and Feta Egg Muffins for Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 large eggs
- 4 cups fresh spinach
- 1 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: Chopped fresh parsley
- Optional: Diced tomatoes
- Optional: Shredded cheese
📝 Ingredient Notes
- spinach: You can use frozen spinach, just make sure it's thawed and drained well.
🛒 Tools & Equipment I Recommend
- Non-stick muffin tin — Ensures even cooking and easy removal → See on Amazon
- Silicone baking cups — Prevents sticking and makes cleanup easy → See on Amazon
How to Make Easy Spinach and Feta Egg Muffins for Breakfast
- Preheat oven: Preheat your oven to 375°F (190°C).
- Chop spinach: Chop the fresh spinach into small pieces. If using frozen, make sure it's thawed and drained well.
- Whisk eggs: In a large bowl, whisk together the eggs, salt, black pepper, and garlic powder until well combined.
- Add spinach and feta: Add the chopped spinach and crumbled feta to the egg mixture. Stir until well combined.
- Pour into muffin tin: Spray a 12-cup muffin tin with cooking spray or line with silicone baking cups. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are golden and the centers are set.
- Cool and serve: Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes. Then, carefully remove them from the tin and serve immediately. You can also store them in the fridge for up to 5 days or freeze for up to 3 months.
Cook's Tips for Perfect Easy Spinach and Feta Egg Muffins for Breakfast
- Common mistake and fix: Undercooking can lead to a soggy texture. Make sure to bake until the centers are set and the edges are golden.
- Pro tip: For extra flavor, sauté the spinach with a bit of garlic and olive oil before adding it to the eggs.
- Pro tip: To make these egg muffins ahead of time, prepare the batter and pour it into the muffin tin. Cover and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding a few minutes to the baking time.
Storing & Reheating Easy Spinach and Feta Egg Muffins for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days Make-ahead tip: You can make the batter ahead of time and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding a few minutes to the baking time.
Freezing Easy Spinach and Feta Egg Muffins for Breakfast
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 30-45 seconds, or until heated through. Be careful not to overheat as this can make the egg muffins rubbery.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the egg mixture.
- Best substitution: You can substitute the feta cheese with shredded cheddar or crumbled goat cheese.
- Make-ahead: These egg muffins are perfect for meal prep. Make a batch on the weekend and enjoy a quick, healthy breakfast all week long.
- Scaling: This recipe can easily be doubled or tripled to make a large batch.
- Troubleshooting: If your egg muffins are sticking to the tin, try using silicone baking cups or spraying the tin with cooking spray.
Want to level up this recipe?
Instant-read thermometer — Ensures perfectly cooked egg muffins every time → Check price on Amazon
Easy Spinach and Feta Egg Muffins for Breakfast
Ingredients
Main Ingredients
- 12 large eggs
- 4 cups fresh spinach
- 1 cup crumbled feta cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Optional Toppings
- Chopped fresh parsley
- Diced tomatoes
- Shredded cheese
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Chop spinach: Chop the fresh spinach into small pieces. If using frozen, make sure it's thawed and drained well.
- Whisk eggs: In a large bowl, whisk together the eggs, salt, black pepper, and garlic powder until well combined.
- Add spinach and feta: Add the chopped spinach and crumbled feta to the egg mixture. Stir until well combined.
- Pour into muffin tin: Spray a 12-cup muffin tin with cooking spray or line with silicone baking cups. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are golden and the centers are set.
- Cool and serve: Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes. Then, carefully remove them from the tin and serve immediately. You can also store them in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the egg mixture.
- Best substitution: You can substitute the feta cheese with shredded cheddar or crumbled goat cheese.
- Make-ahead: These egg muffins are perfect for meal prep. Make a batch on the weekend and enjoy a quick, healthy breakfast all week long.
- Scaling: This recipe can easily be doubled or tripled to make a large batch.
- Troubleshooting: If your egg muffins are sticking to the tin, try using silicone baking cups or spraying the tin with cooking spray.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, or until heated through. Be careful not to overheat as this can make the egg muffins rubbery.
- Make ahead: You can make the batter ahead of time and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding a few minutes to the baking time.
Nutrition Per Serving
- Calories: 110
- Protein: 9g
- Fat: 8g
- Carbs: 2g
- Fiber: 1g
- Sugar: 1g
- Sodium: 270mg
- Cholesterol: 210mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spinach and Feta Egg Muffins for Breakfast FAQs
Yes, you can make the batter ahead of time and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding a few minutes to the baking time.
Overcooking can lead to dry egg muffins. Make sure to bake until the centers are set but not overcooked.
Yes, you can freeze these egg muffins for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make these egg muffins in the air fryer. Preheat the air fryer to 350°F (175°C), spray the air fryer basket with cooking spray, and cook the egg muffins for 10-12 minutes, or until the centers are set and the edges are golden.
The best way to reheat these egg muffins is in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Be careful not to overheat as this can make the egg muffins rubbery.
A Warm Final Note
I can’t wait for you to try Easy Spinach and Feta Egg Muffins for Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
