Savory Spinach and Feta Egg Muffins
These Savory Spinach and Feta Egg Muffins are a perfect little breakfast treat that’s both tasty and easy to make. They’re packed with fresh spinach, crumbled feta cheese, and fluffy…
Tip: save now, cook later.These Savory Spinach and Feta Egg Muffins are a perfect little breakfast treat that’s both tasty and easy to make. They’re packed with fresh spinach, crumbled feta cheese, and fluffy eggs, making each muffin full of flavor and just the right amount of saltiness. The muffins are great for a quick morning bite or a protein-packed snack anytime you need a little boost.
I love making these ahead of time and keeping them in the fridge so I can just grab a couple when I’m rushing out the door. They reheat beautifully, and the spinach keeps them nice and fresh without being soggy. Plus, the feta adds a special tang that always gets compliments whenever I bring a batch to share with friends or family.
For serving, I like pairing these egg muffins with a side of fresh fruit or a little dollop of Greek yogurt for some extra creaminess. They also make a great addition to brunch spreads or picnic baskets. Honestly, once you try these, you’ll see how simple ingredients can come together to make something really satisfying and comforting without any fuss.
Key Ingredients & Substitutions
Eggs: Eggs are the base, making these muffins light and protein-rich. I like using large eggs for a good balance, but you can use medium if that’s what you have.
Spinach: Fresh spinach adds a nice green color and mild flavor. If fresh is hard to find, frozen spinach works well—just thaw and squeeze out extra water to avoid sogginess.
Feta Cheese: Feta brings a tangy, salty punch. I prefer crumbly feta, but goat cheese or ricotta can be a softer, less salty alternative.
Milk: Adding milk makes the muffins fluffier, but if you want a denser, richer muffin, feel free to skip it.
How Do You Get Egg Muffins to Bake Evenly and Not Turn Out Watery?
Even baking is key to fluffy muffins that hold their shape. Here are my tips:
- Whisk your eggs well to combine the whites and yolks fully—this helps with texture.
- If using frozen spinach, squeeze out all moisture well to keep muffins from becoming watery.
- Fill muffin cups about 3/4 full—not too full to avoid spills, not too empty so they’re not dry.
- Bake at 350°F (175°C) to cook gently, avoiding overbrowning before the inside is set.
- Let the muffins cool a few minutes in the pan before removing to keep their shape intact.
Equipment You’ll Need
- 12-cup muffin tin – perfect size for these egg muffins and ensures even cooking.
- Mixing bowl – combines ingredients easily without mess.
- Whisk – helps blend eggs smoothly for fluffy muffins.
- Measuring cups and spoons – keep your ingredients accurate for best results.
- Nonstick cooking spray or brush – prevents muffins from sticking in the tin.
- Spatula or spoon – to fold in spinach and cheese gently without breaking them up too much.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage for a smoky, meaty flavor that makes these heartier.
- Swap feta for shredded cheddar or mozzarella cheese to change the cheese flavor and meltiness.
- Mix in diced bell peppers or cherry tomatoes for added color and extra veggies.
- Sprinkle in fresh herbs like dill, parsley, or basil for a fresh, bright twist.
How to Make Savory Spinach and Feta Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1 cup fresh spinach, chopped (or thawed and well-drained frozen spinach)
- 1/2 cup crumbled feta cheese
- 1/4 cup milk (optional for fluffier eggs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Cooking spray or olive oil for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-20 minutes to bake. You’ll spend a few minutes whisking the eggs and mixing in the spinach and feta, then just pop the muffins in the oven. Once baked, let them cool for a few minutes before serving. Perfect for a quick and tasty breakfast or snack!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or a little olive oil to prevent sticking.
2. Mix the Egg Base:
In a large bowl, whisk together the eggs, milk (if using), salt, pepper, and garlic powder until well combined and smooth.
3. Add Spinach and Feta Cheese:
Gently fold in the chopped spinach and half of the crumbled feta cheese into the egg mixture.
4. Fill the Muffin Cups:
Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Then sprinkle the remaining feta cheese on top of each muffin.
5. Bake and Cool:
Bake the egg muffins in the preheated oven for 18-20 minutes or until they are set and lightly golden on top. Remove from the oven and let cool for a few minutes in the pan before carefully removing the muffins.
6. Serve and Store:
These muffins can be enjoyed warm or at room temperature. Store leftovers in the fridge for up to 4 days, and simply reheat in the microwave as needed.
Can I Use Frozen Spinach Instead of Fresh?
Yes, just make sure to thaw and squeeze out all the excess liquid before adding it to the eggs. This prevents the muffins from getting watery.
How Should I Store Leftover Egg Muffins?
Store them in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 30 seconds to 1 minute, depending on your microwave’s power.
Can I Add Other Vegetables or Meats?
Absolutely! Feel free to mix in diced bell peppers, onions, cooked bacon, or sausage to customize your muffins.
Is It Okay to Make These Muffins Ahead of Time?
Definitely! They’re great for meal prep. Make a batch, refrigerate or freeze them, and reheat whenever you need a quick, protein-packed snack or breakfast.