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Make-Ahead Spinach Feta Egg Muffins

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Soft, custardy egg muffins packed with spinach and feta cheese, designed for easy meal prep and a healthy, high-protein breakfast on the go.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup whole milk or heavy cream
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (optional, depending on feta saltiness)
  • 1/4 cup diced red onion or bell pepper (optional)
  • Butter or oil for greasing the muffin tin

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Chop the fresh spinach roughly.
  3. Thoroughly grease all 12 cups of a muffin tin with butter or oil.
  4. In a large bowl, whisk the eggs, milk/cream, black pepper, and salt until uniform and slightly frothy.
  5. Distribute the chopped spinach evenly into the bottom of each muffin cup.
  6. Sprinkle crumbled feta cheese over the spinach in each cup.
  7. Pour the egg mixture into each cup, filling them about 3/4 full.
  8. Place the muffin tin on a baking sheet and bake for 18-22 minutes until edges are set and centers have a slight jiggle.
  9. Let muffins cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

Notes

Use room temperature eggs for even mixing. If using frozen spinach, thaw and squeeze out all excess water to prevent soggy muffins. Do not overbake; centers should still jiggle slightly as they will firm up while cooling. For best texture, use block feta crumbled by hand rather than pre-crumbled.

Nutrition

Keywords: egg muffins, spinach feta, meal prep, healthy breakfast, high protein, low carb, keto friendly, make ahead

Find it online: https://mandydishes.com/make-ahead-spinach-feta-egg-muffins-5-easy-breakfast-ideas/