Spinach and Feta Egg Muffins – Easy Meal Prep Breakfast
These Spinach and Feta Egg Muffins are a healthy, protein-packed breakfast or snack. Perfect for meal prep and easy to customize!
Ingredients
- 8 large eggs
- 1 cup fresh spinach (chopped and sautéed) or ½ cup thawed, drained frozen spinach
- ½ cup feta cheese, crumbled
- ¼ cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup diced onion or 1 minced garlic clove
- ¼ teaspoon dried oregano or thyme
- ¼ cup cooked bacon, sausage, or diced ham
Instructions
- * Preheat OvenPreheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.* Sauté SpinachIn a small skillet, sauté the spinach with a little olive oil for 2-3 minutes until wilted. If using frozen spinach, thaw and drain it well first.* Whisk EggsIn a large mixing bowl, whisk together the eggs, milk (or cream), salt, and pepper until fully combined.* Add IngredientsStir in sautéed spinach, crumbled feta cheese, and any optional add-ins like herbs, onions, or bacon.* Fill Muffin TinPour the mixture evenly into the muffin cups, filling each about ¾ full.* BakeBake for 18–20 minutes, or until the muffins are set and lightly golden. A toothpick inserted should come out clean.* Cool and ServeLet cool for a few minutes. Serve warm, at room temperature, or refrigerate for later.
Notes
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze up to 3 months. Reheat in the microwave for 30–60 seconds.