Wholesome Spinach Feta Egg Muffins

Name: Wholesome Spinach Feta Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/2 cup milk; 1/4 cup onion, finely chopped; Salt and pepper to taste

Highlighted under: Fresh & Light

I absolutely love starting my day with these Wholesome Spinach Feta Egg Muffins. Packed with fresh spinach, creamy feta, and protein-rich eggs, they're not only delicious but also incredibly easy to make! I find that they’re perfect for meal prep, as I can whip up a batch on Sunday and enjoy them throughout the week. They’re satisfying, nutritious, and make for a convenient on-the-go breakfast or snack whenever I need a quick refuel.

Created by

Anna

Last updated on 2026-01-30T21:42:27.911Z

When I first tried making Spinach Feta Egg Muffins, I was amazed by how something so simple could be so flavorful. The combination of fresh spinach and tangy feta elevates these muffins to something special. I found that adding a bit of black pepper really enhances the flavor, and using a silicone muffin tray helps in popping them out easily without sticking.

Throughout my experimenting, I discovered that using whole eggs leads to a fluffier texture compared to just egg whites. Plus, it’s a smart way to sneak in some vegetables, making these muffins not only tasty but also nutritious. Trust me, they will be your new breakfast favorite!

Why You'll Love These Muffins
Healthy and satisfying with every bite
Easy to make and perfect for meal prep
Great for kids and adults alike

Ingredient Insights

The base of these muffins is made up of eggs, which not only bind the ingredients together but also provide a rich source of protein and healthy fats. When whisking the eggs, ensure they are well combined for a uniform texture throughout the muffins. Using large eggs is preferable as they will yield a fluffier muffin, especially when baked to perfection in the oven.

Fresh spinach plays a crucial role in adding both flavor and nutrition to these muffins. Be sure to chop the spinach finely, as this will help it distribute evenly within the mixture. I often recommend using pre-washed and chopped spinach to save time or even frozen spinach if fresh is not available; just be sure to thaw and drain it adequately to prevent excess moisture.

Baking Techniques

When filling the muffin tin, aim to fill each cup about 2/3 full to provide enough room for the muffins to rise without spilling over. If you're using a non-stick muffin tin, there’s no need for liners, but be certain to grease it well with oil or cooking spray. This will help ensure easy removal after baking. An ice cream scoop can be a great tool for portioning out the batter evenly.

For the best results, check the muffins at the 20-minute mark. They should have a slight bounce when touched and a golden color on top. If you're unsure, insert a toothpick into the center—the muffins are done if it comes out clean or with just a few moist crumbs. Overbaking can lead to dry muffins, so keep an eye on them as they approach the end of their baking time.

Ingredients

Gather these simple ingredients for a tasty start!

Main Ingredients

6 large eggs
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/2 cup milk
1/4 cup onion, finely chopped
Salt and pepper to taste

Mix these ingredients well to create a delicious batter!

Instructions

Follow these steps to make your muffins quickly and efficiently:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.

Mix Ingredients

In a mixing bowl, whisk together the eggs and milk. Add the chopped spinach, feta, onion, salt, and pepper, then combine everything until well mixed.

Fill Muffin Tin

Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 20 minutes, or until the muffins are set and lightly golden on top.

Cool and Serve

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!

These muffins can be enjoyed warm or stored for an easy breakfast throughout the week!

Pro Tips

Feel free to customize these muffins by adding other vegetables, like bell peppers or mushrooms, according to your taste.

Storage Tips

These Spinach Feta Egg Muffins can be stored in an airtight container in the refrigerator for up to one week. If you prefer to have them on demand, consider freezing them after they've cooled completely. Simply wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag for up to three months.

When you're ready to enjoy a muffin from the freezer, simply remove it and microwave it for about 30 to 45 seconds or until heated through. You can also reheat them in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes if you prefer a less moist texture.

Serving Suggestions

These muffins can be enjoyed warm on their own or paired with a dollop of Greek yogurt or a spread of hummus for an added touch. They make an excellent snack or as part of a light lunch, served alongside a fresh salad or vegetable sticks for a balanced meal.

For more adventurous flavors, consider adding sundried tomatoes or bell peppers to the mix. You can also swap the feta for goat cheese for a different tangy profile—just be sure to adjust the salt accordingly, as goat cheese can be saltier than feta.

Questions About Recipes

→ Can I freeze these muffins?

Absolutely! You can freeze the muffins after they are cool. Just store them in an airtight container and they can last for up to 3 months.

→ What can I substitute for feta cheese?

If you don’t have feta cheese, you can use goat cheese or even shredded cheddar for a different flavor.

→ How should I store leftovers?

Store the muffins in an airtight container in the refrigerator for up to a week.

→ Can I make this recipe dairy-free?

Yes! Use a dairy-free milk alternative and omit the cheese or use a dairy-free cheese substitute.