How do you make spinach & feta egg muffins?

Making spinach & feta egg muffins is simple. Whisk together 12 eggs, chopped spinach, and a pinch of salt and pepper. Pour the mixture into greased muffin tins, sprinkle feta cheese on top, and bake at 350°F for 18–20 minutes until set. They’re done when a toothpick comes out clean from the center.

Can I make spinach & feta egg muffins without flour?

Absolutely. These muffins are naturally flourless. The eggs act as the binding ingredient, so there's no need for any flour or starch. Just make sure to drain moisture from your veggies to prevent soggy muffins.

Are spinach & feta egg muffins healthy?

Yes, they are. Each muffin contains about 100 calories, 8g of protein, and just 1g of carbs. They’re rich in essential nutrients from spinach, protein from eggs, and calcium from feta—making them a great choice for a balanced, high-protein breakfast.

How do I make spinach feta egg bites with cottage cheese?

For a creamier texture, add ½ cup of cottage cheese to your egg mixture. Blend it in with the spinach and eggs before pouring into muffin tins. Cottage cheese increases the protein content and adds a soft, moist consistency to the muffins.

What can I use instead of bacon in egg muffins?

Instead of bacon, use flavor-enhancers like smoked paprika, chopped sun-dried tomatoes, or sautéed mushrooms. These bring rich, savory flavors without adding extra grease or heaviness.

Can I use spinach alone in egg muffins?

Yes. Spinach on its own adds great texture and nutrition. Simply skip the feta or replace it with another cheese or veggie. Make sure to chop and drain the spinach well to avoid excess moisture.

What’s the difference between egg muffins and an egg bake?

Egg muffins are individually portioned, baked in a muffin tin, and portable. An egg bake is usually made in a casserole dish and cut into slices. Both use the same basic ingredients but differ in serving style and texture.

How can I include tomatoes in spinach feta egg muffins?

Add halved cherry or grape tomatoes to the egg mixture. Pat them dry first to reduce moisture. Their acidity pairs perfectly with feta, giving the muffins a Mediterranean twist.

Spinach & Feta Egg Muffins – The Best 25-Min Breakfast to Make Ahead

Name: Spinach & Feta Egg Muffins – The Perfect Healthy Make-Ahead Breakfast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 12 eggs; 2 cup spinach, roughly chopped; 100 grams feta cheese, crumbled; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper; Butter or olive oil, for greasing; Cook Mode Prevent your screen from going dark; 

Description

Start your mornings with these protein-packed spinach & feta egg muffins! Ready in 25 minutes, perfect for busy days.

Ingredients

Scale

12 eggs

2 cup spinach, roughly chopped

100 grams feta cheese, crumbled

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Butter or olive oil, for greasing

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and grease a 12-cup muffin tin. (If you have a silicone muffin tin I would suggest using it as it is easier to remove the muffins.)

In a large bowl, crack eggs, whisk together and season with salt and pepper. Add chopped spinach and whisk again to combine.

Divide egg mixture evenly across the muffin tins, filling them halfway, and sprinkle with crumbled feta cheese. Depending on the size of your eggs you may have a little extra of the mixture, so you can make a few more.

Transfer the muffin tin to the oven and bake for 18-20 minutes until the centre of each egg muffin is set.

Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.

Prep Time: 5
Cook Time: 20