
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.

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.

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.