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A vibrant clean eating breakfast bowl with fresh berries, nuts, and yogurt

Speedy Spinach & Feta Egg Muffins

These speedy spinach and feta egg muffins are a perfect grab-and-go breakfast or snack. Packed with protein and vegetables, they are easy to make and can be stored for several days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Egg Muffin Ingredients
  • 6 large eggs
  • 0.25 cup milk (almond, oat, or dairy)
  • 0.5 cup fresh spinach chopped
  • 0.25 cup crumbled feta cheese
  • Salt and black pepper to taste
  • Non-stick cooking spray or muffin liners

Equipment

  • Muffin tin
  • Mixing bowl

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and prepare a 6-cup muffin tin by spraying it with non-stick spray or lining with muffin liners.
  2. In a medium bowl, whisk eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Gently fold in the chopped spinach and crumbled feta cheese into the egg mixture.
  4. Divide the egg mixture evenly among the 6 muffin cups, filling each about three-quarters full.
  5. Bake for 18-22 minutes, or until set and lightly golden brown; a toothpick inserted should come out clean.
  6. Remove from oven, cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  7. Store cooled egg muffins in an airtight container in the refrigerator for up to 3 days, reheating briefly or enjoying cold.

Notes

These egg muffins are highly customizable; feel free to add other vegetables like bell peppers or onions, or different cheeses. For a spicy kick, add a pinch of red pepper flakes to the egg mixture. They are excellent for meal prep as they can be made ahead of time and enjoyed throughout the week. Ensure they are fully cooled before storing to prevent condensation.