Easy Spinach and Feta Egg Muffins for Breakfast
Easy spinach and feta egg muffins are the perfect grab-and-go breakfast. After making them dozens of times, I’ve discovered the trick to preventing soggy bottoms. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Potato Skins with Cheddar and Greek Yogurt and Easy Crockpot Garlic Parmesan Chicken and Potatoes.
Why This Easy Spinach and Feta Egg Muffins for Breakfast Is Pure Comfort
- Crispy edges with a creamy center
- Packed with spinach and feta flavor
- Easy to customize with your favorite add-ins
What You'll Need for Easy Spinach and Feta Egg Muffins for Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 10 large eggs
- 10 oz fresh spinach
- 4 oz feta cheese
- 1 small onion
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: Chopped tomatoes
- Optional: Fresh herbs
- Optional: Hot sauce
📝 Ingredient Notes
- Spinach: Fresh spinach is best, but frozen and thawed can be used.
🛒 Tools & Equipment I Recommend
- Non-stick muffin tin — Ensures even cooking and easy removal → See on Amazon
- Blender — Makes quick work of blending the egg mixture → See on Amazon
How to Make Easy Spinach and Feta Egg Muffins for Breakfast
- Prepare the spinach: Wilt the spinach in a pan over medium heat until soft. Drain excess water and chop.
- Mix the egg mixture: Blend eggs, spinach, onion, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble the muffins: Pour the egg mixture into a greased muffin tin, filling each cup about 3/4 full. Top with crumbled feta.
- Bake the muffins: Bake at 375°F (190°C) for 15-20 minutes, or until the edges are golden and the centers are set.
Cook's Tips for Perfect Easy Spinach and Feta Egg Muffins for Breakfast
- Common mistake and fix: Don't overfill the muffin cups to prevent soggy bottoms.
- Pro tip: For extra flavor, sauté the onions before adding them to the egg mixture.
- Pro tip: Store leftovers in the fridge for up to 5 days.
Storing & Reheating Easy Spinach and Feta Egg Muffins for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Can be made up to 2 days ahead and stored in the fridge.
Freezing Easy Spinach and Feta Egg Muffins for Breakfast
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a lower-carb option, use a silicone muffin tin and skip the liners.
- Best substitution: Substitute the spinach with kale or Swiss chard for a different flavor.
- Make-ahead: These egg muffins can be made ahead and frozen for a quick breakfast.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the muffins are still soggy, bake them for a few more minutes or increase the oven temperature.
Want to level up this recipe?
Muffin tin liners — Prevents sticking and makes cleanup a breeze → Check price on Amazon
Easy Spinach and Feta Egg Muffins for Breakfast
Ingredients
Main Ingredients
- 10 large eggs
- 10 oz fresh spinach
- 4 oz feta cheese
- 1 small onion
Seasonings
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Optional Toppings
- Chopped tomatoes
- Fresh herbs
- Hot sauce
Instructions
- Prepare the spinach: Wilt the spinach in a pan over medium heat until soft. Drain excess water and chop.
- Mix the egg mixture: Blend eggs, spinach, onion, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble the muffins: Pour the egg mixture into a greased muffin tin, filling each cup about 3/4 full. Top with crumbled feta.
- Bake the muffins: Bake at 375°F (190°C) for 15-20 minutes, or until the edges are golden and the centers are set.
Notes
- Chef tip: For a lower-carb option, use a silicone muffin tin and skip the liners.
- Best substitution: Substitute the spinach with kale or Swiss chard for a different flavor.
- Make-ahead: These egg muffins can be made ahead and frozen for a quick breakfast.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the muffins are still soggy, bake them for a few more minutes or increase the oven temperature.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 110
- Protein: 9g
- Fat: 8g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 200mg
- Cholesterol: 210mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spinach and Feta Egg Muffins for Breakfast FAQs
Yes, they can be made up to 2 days ahead and stored in the fridge.
They may not have been cooked long enough or the muffin tin was overfilled.
Yes, they can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
No, an air fryer is not suitable for cooking these egg muffins.
You can substitute the feta with crumbled goat cheese or shredded cheddar.
A Warm Final Note
I can’t wait for you to try Easy Spinach and Feta Egg Muffins for Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
