Easy Spinach and Feta Egg Muffins (Grab-and-Go Breakfast)
These Spinach and Feta Egg Muffins are a healthy, protein-packed breakfast you can make ahead and enjoy all week. Fluffy eggs, fresh spinach, and creamy feta come together in a muffin tin for a quick, portable, and freezer-friendly meal.Ready in under 30 minutes, they’re perfect for busy mornings, meal prep, or a simple snack. Customize them with your favorite veggies or proteins and enjoy a grab-and-go breakfast that keeps you full and energized.
Ingredients
- 10 large eggs
- ½ cup milk (dairy or non-dairy)
- 2 cups fresh spinach, chopped (or 1 cup cooked spinach, squeezed dry)
- ½ cup feta cheese, crumbled
- ¼ cup onion, finely diced (optional)
- 1 teaspoon garlic powder (or 1 clove garlic, minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil or nonstick spray for muffin tin
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C). Grease or spray a 12-cup muffin tin.
- Mix the Egg Base:In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until smooth.
- Add Spinach and Feta:Stir in the chopped spinach, crumbled feta, and onion if using.
- Fill the Muffin Cups:Divide the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Bake the Muffins:Bake for 18–20 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve:Let the muffins cool for a few minutes before removing from the tin. Serve warm or store for later.