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Fluffy Spinach & Feta Egg Muffins: Easy Breakfast Recipe
Clara

Spinach & Feta Egg Muffins

These fluffy Spinach & Feta Egg Muffins are the perfect grab-and-go breakfast. Protein-packed, low-carb, and meal-prep friendly, they bring classic Greek-inspired flavors into an easy American-style breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, Greek
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup whole milk (or substitute)
  • salt & black pepper, to taste
  • 1 1/2 cups fresh spinach, chopped (or frozen, drained)
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup green onions, finely chopped (optional)
  • 1 clove garlic, minced
  • butter or olive oil spray (for greasing)

Equipment

  • 12-cup muffin tin non-stick or lined with paper/silicone
  • large mixing bowl
  • whisk or fork
  • skillet optional, for wilting spinach
  • measuring cups and spoons
  • spatula or fork
  • wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or olive oil spray.
  2. In a large bowl, whisk eggs with milk, salt, and pepper until smooth and frothy.
  3. (Optional) Sauté spinach and garlic in a skillet for 1–2 minutes until wilted.
  4. Divide spinach, feta, and green onions evenly among muffin cups.
  5. Pour egg mixture into cups, filling about 3/4 full. Stir gently to distribute.
  6. Bake 18–22 minutes, until tops are golden and centers are set.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or store.

Notes

Store in the fridge up to 5 days or freeze for 3 months. Reheat gently in the microwave or oven. For extra flavor, try variations like adding bacon, mushrooms, or sun-dried tomatoes.