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Close-up of freshly baked spinach feta egg muffins, showcasing their golden-brown crust and fluffy interior with visible spinach and feta cheese.

Spinach Feta Egg Muffins

These spinach feta egg muffins are a simple and quick breakfast option. They are easy to prepare and can be made ahead of time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup chopped fresh spinach
  • 1/4 cup crumbled feta cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in the chopped spinach and crumbled feta cheese.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 18-20 minutes, or until the muffins are set and lightly golden.
  6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

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