Easy Egg Muffins with Spinach and Feta
Quick, protein-packed egg muffins with spinach and feta, perfect for busy mornings or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped (packed)
- 1/2 cup feta cheese, crumbled
- 1/4 cup diced bell pepper (optional)
- Salt and freshly ground black pepper, to taste
- Cooking spray or olive oil for greasing the muffin tin
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- Crack the eggs into a large bowl and whisk until uniform in color. Season with salt and pepper.
- Stir in the chopped spinach, crumbled feta, and diced bell pepper if using.
- Pour the egg mixture into the greased muffin cups, filling each about two-thirds full.
- Bake for 15–20 minutes, checking at 15 minutes for doneness.
- Let the muffins cool for a few minutes in the tin, then transfer to a rack.
Notes
For a different flavor, swap feta for goat cheese or cheddar. Can be made dairy-free by omitting cheese.
Find it online: https://www.mealbreeze.com/egg-muffins-spinach-feta/