Egg Muffins with Spinach and Feta: Healthy Breakfast Prep Win
Fluffy, protein-packed egg muffins loaded with fresh spinach and tangy feta cheese. Perfect for meal prep, busy mornings, or grab-and-go breakfasts. These savory muffins reheat beautifully and freeze for up to 3 months!
Ingredients
- 10 large eggs
- ¼ cup whole milk
- 2 cups fresh spinach roughly chopped
- ¾ cup crumbled feta cheese
- ¼ cup diced red onion
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- Cooking spray or olive oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or olive oil.
- In a large bowl, whisk together eggs, milk, salt, pepper, and oregano until smooth and frothy, about 30 seconds.
- Fold in chopped spinach, crumbled feta, diced onion, and minced garlic until evenly distributed.
- Pour mixture evenly into prepared muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes until muffins are puffed, golden, and set in the center.
- Cool in pan for 5 minutes, then run a knife around edges and remove. Serve warm or store for later.
Notes
Spinach tip: If using frozen spinach, thaw completely and squeeze out all excess water with a kitchen towel to prevent watery muffins.
Make it dairy-free: Use unsweetened almond milk and replace feta with 3 tablespoons nutritional yeast for a cheesy flavor.
Avoid sticking: Use silicone muffin cups for easiest removal, or ensure regular muffin tins are very well greased.