Healthy Egg Muffins with Spinach: 12 Easy Recipes

Name: Healthy Egg Muffins with Spinach: 12 Easy Recipes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 6 large eggs; 1 1/2 cups fresh spinach, chopped (or thawed frozen spinach, squeezed dry); 3/4 cup crumbled feta cheese; Optional: 1/2 cup cherry tomatoes, halved (for topping); Salt, to taste; Black pepper, to taste; Olive oil or cooking spray (for greasing the muffin tin)

by basmer

27 de November de 2025

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Healthy Egg Muffins with Spinach and Feta are not just a meal; they’re a solution for busy mornings. These delicious, protein-packed bites are low in carbs and filled with nutritious greens and savory cheese. Perfect for breakfast or a healthy snack, they promise to fuel your day without the guilt. Let’s whip up some of the best egg muffins you can enjoy any time!

Why You’ll Love This Healthy Egg Muffins with

There are so many reasons to adore these nutritious egg muffins. First, they are incredibly versatile. You can mix and match vegetables and cheeses to suit your taste. Second, these are ideal for meal prep, allowing you to have healthy breakfast egg muffins ready to go throughout the week. Third, they are low-calorie, with each muffin containing approximately 210 calories. Fourth, they’re packed with 18g of protein, making them a great way to start your day. Fifth, they are gluten-free and can be made dairy-free easily. Lastly, they are a fun way to incorporate more veggies into your diet, making these wholesome egg muffins a fantastic addition to any meal plan.

Ingredients for Healthy Egg Muffins with

Gather these items:

6 large eggs
1 1/2 cups fresh spinach, chopped (or thawed frozen spinach, squeezed dry)
3/4 cup crumbled feta cheese
Optional: 1/2 cup cherry tomatoes, halved (for topping)
Salt, to taste
Black pepper, to taste
Olive oil or cooking spray (for greasing the muffin tin)

How to Make Healthy Egg Muffins with Step-by-Step

Step 1: Preheat oven to 375 °F (190 °C). Grease a 12‑cup muffin tin with olive oil or cooking spray.
Step 2: If using fresh spinach, lightly sauté it in a pan for 1–2 minutes until wilted. Let it cool slightly. If using frozen spinach, thaw and squeeze out excess water.
Step 3: In a bowl, whisk the eggs with a pinch of salt and black pepper until well blended.
Step 4: Stir in the chopped spinach and crumbled feta cheese.
Step 5: Pour the egg mixture evenly into the muffin cups, filling about ¾ full.
Step 6: If using cherry tomatoes, place one tomato half on top of each muffin.
Step 7: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
Step 8: Let cool for a few minutes in the tin, then remove the muffins. Serve warm or store for later.

Pro Tips for the Best Healthy Egg Muffins with

Keep these in mind:

These muffins are great for meal prep; make a batch at the beginning of the week and enjoy them all week long.
They can be stored in the refrigerator for up to 5 days.
Try different vegetables or cheese for variety, such as adding turkey for a tasty protein-packed twist.
Consider using a silicone muffin pan for easy removal and less sticking.

Best Ways to Serve Healthy Egg Muffins with

These egg muffins are incredibly versatile. Serve them with a side of fresh fruit for a complete breakfast or pair them with a light salad for lunch. They also make for a delicious snack anytime during the day. For a fun twist, add some salsa or avocado on top to enhance the flavor profile of these savory egg muffins with cheese.

How to Store and Reheat Healthy Egg Muffins with

To store, place your egg muffins in an airtight container in the refrigerator. They can last up to 5 days. When you’re ready to enjoy them, simply reheat in the microwave for about 30-60 seconds or in the oven at 350°F (175°C) until warmed through. This makes them a perfect candidate for baked egg muffins for meal prep.

Frequently Asked Questions About Healthy Egg Muffins with

What’s the secret to perfect Healthy Egg Muffins with?

The secret lies in the moisture balance. Be sure to squeeze out excess water from spinach, so your muffins don’t become soggy. This is key for achieving those fluffy, protein-packed egg muffins.

Can I make Healthy Egg Muffins with ahead of time?

Absolutely! You can prepare these easy egg muffins with vegetables in advance and store them in the fridge. They are perfect for meal prep and can be enjoyed throughout the week.

How do I avoid common mistakes with Healthy Egg Muffins with?

One common mistake is overfilling the muffin cups. Fill them only about ¾ full to prevent overflow while baking. Also, be mindful of the baking time; check for doneness to ensure fluffy muffins.

Variations of Healthy Egg Muffins with You Can Try

Feel free to get creative with your egg muffins! You can swap spinach for kale or broccoli for a different flavor. For a Mediterranean twist, try adding olives and sun-dried tomatoes. If you’re looking for a different cheese option, goat cheese or cheddar can also work well. These variations can cater to different dietary needs, making them suitable for anyone, including those who prefer dairy-free healthy egg muffins.

Healthy Egg Muffins with Spinach: 12 Easy Recipes

Author: basmer
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Low Calorie

Print Recipe

Description

Quick & Healthy Egg Muffins with Spinach and Feta are protein-packed, low-carb breakfast bites loaded with greens and savory cheese.

Ingredients

Scale

6 large eggs
1 1/2 cups fresh spinach, chopped (or thawed frozen spinach, squeezed dry)
3/4 cup crumbled feta cheese
Optional: 1/2 cup cherry tomatoes, halved (for topping)
Salt, to taste
Black pepper, to taste
Olive oil or cooking spray (for greasing the muffin tin)

Instructions

Preheat oven to 375 °F (190 °C). Grease a 12‑cup muffin tin with olive oil or cooking spray.
If using fresh spinach, lightly sauté it in a pan for 1–2 minutes until wilted. Let it cool slightly. If using frozen spinach, thaw and squeeze out excess water.
In a bowl, whisk the eggs with a pinch of salt and black pepper until well blended.
Stir in the chopped spinach and crumbled feta cheese.
Pour the egg mixture evenly into the muffin cups, filling about ¾ full.
If using cherry tomatoes, place one tomato half on top of each muffin.
Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
Let cool for a few minutes in the tin, then remove the muffins. Serve warm or store for later.