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.
Notes
- Great for meal prep.
- Can be stored in the refrigerator for up to 5 days.
- Try different vegetables or cheese for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
Keywords: Healthy Egg Muffins, Spinach, Feta, Breakfast, Snack