Egg Muffins Spinach Feta

Featured in: Start Your Day with a Tasty Breakfast

Spinach and feta egg muffins make an easy Mediterranean-style bite for your morning or anytime snack break. Tangy cheese meets leafy greens inside fluffy baked eggs. Want to mix it up? Toss in bacon, some cherry tomatoes, or chopped bell pepper. They’re a cinch to bake, only take half an hour, and work great for meal planning. Store a batch and just grab one when you’re hungry. Once they’re baked, let them cool, stash ’em, and snack whenever you want a tasty, healthy option.

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Updated on Mon, 07 Jul 2025 18:30:40 GMT
Two mini cakes topped with spinach. Pin it
Two mini cakes topped with spinach. | tastefullyrecipe.com

Start your morning strong with these grab-and-go egg muffins loaded with spinach and feta. They’re full of healthy protein and Mediterranean flavor, which makes them awesome for busy days. Plus, you can whip up a batch ahead of time and eat them all week long without any fuss.

I started making these during a crazy work stretch when mornings felt impossible. They totally saved me. I’d grab one on my way out the door and stay full until lunch without any slump.

Tasty Ingredients

  • Optional extras: Think bell pepper, tomato, onion, or your favorite breakfast meat if you want to mix it up
  • Salt and pepper: Brings out the flavors just taste your feta before adding extra salt
  • Milk: Makes the muffins fluffy and rich you can use regular milk or plant milk if that’s your thing
  • Crumbled feta cheese: Packs in bold flavor choose real Greek feta for the best bite
  • Fresh spinach: Adds nutrition and nice color aim for crispy green leaves not limp ones
  • Large eggs: The protein punch and pillowy base for every muffin

Easy-to-Follow Steps

Cool and Eat:
Let them chill in the pan for about 5 minutes so they finish setting up. Run a butter knife around each muffin and pop them out to eat warm or stash for later.
Bake Them Up:
Pop the pan in your oven for 20-25 minutes. They’re all set when the tops are just turning a little golden and a toothpick comes out clean from the middle.
Fill Each Spot:
With a ladle or measuring cup pour the mix into each muffin space, just about three quarters full, so things don’t bubble over as they bake.
Mix It All Together:
Add in your chopped greens, crumbled feta, and anything extra you want. Stir just enough so everything looks even. Don’t over mix or your veggies might sink.
Beat the Eggs:
Break eggs into a big bowl and whisk them so they’re frothy and completely blended. Mix in your milk, a dash of salt, and pepper until smooth.
Chop and Prep:
Slice spinach small for even bites. If you’re using frozen spinach, get all that extra water out. Crumble the feta tiny so every bite is cheesy.
Oven and Pan Ready:
Fire up the oven to 350°F. Spray your muffin pan really well or drop in some silicone liners so the muffins pop right out.
Three mini quiches sitting on a plate. Pin it
Three mini quiches sitting on a plate. | tastefullyrecipe.com

The sneaky veggie in this dish is spinach. My youngest, who always dodges vegetables, actually eats these no problem. If you chop spinach extra fine, it hides perfectly and picky eaters won’t even notice.

Meal Prep Winner

Double up the batch on Sunday and you’ve got breakfast handled all week. Make sure they’re totally cool before putting in a sealed container. Stack with paper towels to catch any dampness so they don’t turn soggy. Simple as that and they stay tasty for days.

Freezer Power Moves

Want to freeze some? Wrap each cool muffin in plastic, toss in a freezer bag, and they’ll keep up to three months. Just take off the wrap, lay one on a plate, put a damp paper towel over the top, and microwave for about a minute. That trick makes sure they don’t dry out.

Fun Ways to Switch It Up

Change it up however you like! Toss in sun-dried tomatoes and olives if you’re after a Mediterranean feel. Want something zippy? Try diced jalapeños, cumin, and pepper jack for a Mexican spin. Add a spoonful of pesto, fresh basil, and mozzarella for Italian style. The combos are pretty much endless once you start playing around.

Yummy Pairings

These egg muffins are tasty alone but even better with simple sides. Slice up some avocado and sprinkle with everything bagel seasoning for healthy fats. Or grab a handful of fresh berries for a sweet bite. If someone’s extra hungry, toast up a grainy English muffin, brush with olive oil and garlic, and pair it alongside.

Three muffins topped with spinach and cheese on display. Pin it
Three muffins topped with spinach and cheese on display. | tastefullyrecipe.com

Frequently Asked Questions

→ How do I get them lighter and fluffier?

If you want these muffins to puff up more, splash in a quarter cup of milk while beating the eggs. You’ll notice the eggs bake lighter this way.

→ Can I swap in frozen spinach?

Frozen spinach works just fine. Make sure you thaw it out and squeeze out all that extra water before tossing it in.

→ What’s the best way to keep the muffins fresh?

Pop your cooled muffins in any container with a good seal and tuck them in the fridge. They’ll easily last four days—or freeze for later.

→ Is it okay to change up the fillings?

Go for it! Bacon, tomatoes, or sweet peppers work really well if you want to try something different or use what you’ve got.

→ How should I warm these up again?

Put one in the microwave for about half a minute or set your oven to 300°F and warm them till hot.

Egg Muffins Spinach Feta

Spinach and feta get mixed in these protein-packed muffins you can finish in half an hour.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Patricia


Difficulty: Easy

Cuisine: Mediterranean

Yield: 6 Servings (makes 6 muffins)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 6 eggs, large in size
02 1 cup of fresh spinach, finely chopped (or ½ cup frozen, drained thoroughly)
03 ½ cup of feta, crumbled
04 ¼ cup of milk (use only if you want softer muffins)
05 ⅛ teaspoon of ground black pepper
06 ¼ teaspoon of salt (taste and adjust)

→ Extras to toss in

07 ¼ cup of diced tomatoes
08 2 tablespoons of chopped onions
09 ¼ cup of cooked, crumbled sausage or bacon
10 ¼ cup of diced bell peppers

Instructions

Step 01

Set your oven to 350°F (175°C). Spray your muffin tray or use silicone cups for easier cleanup.

Step 02

Cut the spinach finely. If your feta isn't already crumbled, break it down into small pieces.

Step 03

Crack the eggs into a mixing bowl and whisk them well. Add in the milk (if using), salt, and pepper.

Step 04

Toss the spinach, feta, and any extras you want to include into the egg mixture. Stir until combined.

Step 05

Pour the egg and veggie mixture into each muffin cup, making sure to fill them about three-quarters full.

Step 06

Pop the tray into the oven and let them bake for 20-25 minutes, or until the tops turn golden and the eggs have set.

Step 07

Take the muffins out of the oven and let them cool a little before removing them from the pan.

Tools You'll Need

  • A tray for muffins
  • Optional silicone cups for lining
  • A bowl to mix everything
  • A whisk to beat the eggs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are included
  • Dairy is present (feta and optional milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~