Spinach Feta Egg Muffins

Here’s a simple, healthy, and delicious recipe for Spinach Feta Egg Muffins—perfect for breakfast, meal prep, or a protein-packed snack.

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Ingredients (makes ~12 muffins)

• 8 large eggs

• 1/4 cup milk (optional, makes them fluffier)

• 1 cup fresh spinach, chopped (or frozen, thawed & drained)

• 1/2 cup feta cheese, crumbled

• 1/4 cup diced onion or green onions (optional)

• Salt and pepper, to taste

• Optional: 1/2 tsp garlic powder, 1/4 tsp red pepper flakes

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Instructions

1. Preheat the oven:

   • Set to 350°F (175°C). Grease a 12-cup muffin tin or use silicone liners.

2. Prepare the egg mixture:

   • In a large bowl, whisk together eggs, milk, salt, pepper, and optional seasonings.

3. Add veggies and cheese:

   • Stir in chopped spinach, feta, and onions until evenly distributed.

4. Fill the muffin tin:

   • Pour the mixture evenly into the muffin cups (about 3/4 full).

5. Bake:

   • Bake for 20–25 minutes, or until the egg muffins are set and slightly golden on top.

6. Cool & serve:

   • Let them cool for a few minutes before removing from the tin.

   • Serve warm, or store in an airtight container in the fridge for up to 4–5 days.

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Tips

• Add-ins: Diced bell peppers, mushrooms, or cooked bacon/sausage work well.

• Freezing: These freeze beautifully. Just reheat in the microwave for 30–60 seconds.

• Cheese swap: Try goat cheese, shredded cheddar, or mozzarella for a different flavor.

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I can also give a low-carb, keto-friendly variation that’s extra fluffy and cheesy if you want a version optimized for meal prep.

Do you want me to do that?