Spinach Feta Egg Muffins

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I love these Spinach Feta Egg Muffins because they’re quick, protein-packed, and perfect for busy mornings. They bake all at once in a muffin tin, so breakfast is ready with almost no effort. Make a batch today and you’ll have grab-and-go breakfast for the week!

Spinach Feta Egg Muffins

Fluffy egg muffins packed with spinach and feta. Great for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Egg mixture
  • 8 eggs
  • 1/4 cup milk any kind
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Add-ins
  • 1 cup spinach chopped
  • 1/2 cup feta cheese crumbled
  • 2 tbsp green onion sliced (optional)

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a muffin tin or use liners.
  2. Whisk eggs, milk, salt, and pepper in a bowl.
  3. Stir in spinach, feta, and green onion.
  4. Divide mixture evenly into 6 muffin cups.
  5. Bake 15–18 minutes until set. Cool 5 minutes, then serve.

Notes

Notes:
Store in the fridge up to 4 days. Reheat 20–30 seconds in the microwave.

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