Egg Muffins with Spinach and Feta

ByDeShawn Ellis
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SPREAD LOVE

why make this recipe

Egg muffins with spinach and feta are a healthy and delicious option for breakfast or a snack. They are easy to make, packed with protein, and full of flavor. These muffins can be made ahead of time and are perfect for meal prep. With fresh spinach and tangy feta, they make a satisfying dish that you can enjoy on the go.

how to make Egg Muffins with Spinach and Feta

Ingredients:

  • 6 large eggs
  • 1 cup spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup bell peppers, diced (optional)
  • 1/4 cup onion, diced (optional)
  • Salt and pepper to taste
  • Olive oil or cooking spray for greasing muffin tin

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
  2. In a bowl, whisk together the eggs, salt, and pepper.
  3. Stir in the chopped spinach, feta cheese, and any additional ingredients like bell peppers or onion.
  4. Pour the egg mixture evenly into the muffin tin cups.
  5. Bake for 15-20 minutes, or until the muffins are set and slightly golden on top.
  6. Let cool for a few minutes, then remove from the tin. Serve warm or store in the fridge for meal prep.

how to serve Egg Muffins with Spinach and Feta

These egg muffins can be served warm right out of the oven or you can let them cool and store them for later. They work great on their own or can be paired with a side of fresh fruit. They are also perfect for breakfast on the go!

how to store Egg Muffins with Spinach and Feta

To store your egg muffins, place them in an airtight container in the refrigerator. They can last for up to 5 days. For longer storage, you can freeze them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container.

tips to make Egg Muffins with Spinach and Feta

  • Feel free to add other veggies like tomatoes or mushrooms for more flavor.
  • You can also switch out the feta for another cheese, like cheddar or mozzarella, if you prefer.
  • To make these muffins even quicker to prepare, chop your veggies the night before.

variation

You can make these muffins vegetarian by omitting the optional bell peppers and onions, or you can add cooked sausage or bacon for extra protein.

FAQs

1. Can I use egg whites instead of whole eggs?
Yes, you can use egg whites to make the muffins lighter, but keep in mind they may not be as fluffy.

2. How long do these muffins last in the freezer?
They can last in the freezer for about 2-3 months. Just thaw them overnight in the fridge before reheating.

3. Can I make these muffins dairy-free?
Yes, simply omit the feta cheese or use a dairy-free cheese substitute to keep them dairy-free.

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Egg Muffins with Spinach and Feta

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian
Print Recipe

Description

Healthy and delicious egg muffins packed with spinach and feta, perfect for breakfast or snacks.

Ingredients

Scale
  • 6 large eggs
  • 1 cup spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup bell peppers, diced (optional)
  • 1/4 cup onion, diced (optional)
  • Salt and pepper to taste
  • Olive oil or cooking spray for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
  2. In a bowl, whisk together the eggs, salt, and pepper.
  3. Stir in the chopped spinach, feta cheese, and any additional ingredients like bell peppers or onion.
  4. Pour the egg mixture evenly into the muffin tin cups.
  5. Bake for 15-20 minutes, or until the muffins are set and slightly golden on top.
  6. Let cool for a few minutes, then remove from the tin. Serve warm or store in the fridge for meal prep.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for 2-3 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 1g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 220mg

Keywords: egg muffins, spinach, feta, breakfast, healthy, meal prep

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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