Spinach and Feta Egg Muffins Recipe
These spinach and feta egg muffins are a healthy, protein-packed breakfast option that is quick, easy, and perfect for busy mornings. Made with simple ingredients, these baked egg muffins are light, fluffy, and full of flavor. They are ideal for meal prep, grab-and-go breakfasts, or a nutritious snack any time of day.
Why you will love this recipe
High in protein and low in carbs
Healthy breakfast option made with wholesome ingredients
Perfect for meal prep and busy schedules
Easy to customize with other vegetables or cheeses
Great for on-the-go breakfasts and snacks
Ingredients
Eggs
Fresh spinach, chopped
Feta cheese, crumbled
Salt, to taste
Black pepper, to taste
Optional ingredients include onion, garlic, or herbs
Directions
Preheat the oven to 350°F and lightly grease a muffin tin.
Evenly divide the chopped spinach among the muffin cups.
In a bowl, whisk the eggs with salt and black pepper until well combined.
Pour the egg mixture over the spinach in each muffin cup, filling about three-quarters full.
Top each muffin with crumbled feta cheese.
Bake for 15 to 20 minutes, or until the eggs are fully set and slightly golden on top.
Allow the egg muffins to cool for a few minutes before removing them from the muffin tin.
Serve warm or let cool completely for storage.
Storage and meal prep tips
Store egg muffins in an airtight container in the refrigerator for up to four days.
Reheat in the microwave for a quick and easy breakfast.
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