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Quick & Healthy Egg Muffins with Spinach and Feta

A nutritious and delicious breakfast option made with eggs, spinach, and feta cheese, perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup bell pepper, diced any color you prefer
  • 1/4 cup onion, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Fresh herbs like dill or parsley for extra flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with a little olive oil or non-stick spray to prevent sticking.
  2. In a large mixing bowl, crack the eggs and whisk them until they’re well combined. Add salt and black pepper for seasoning.
  3. Toss in the chopped spinach, diced bell pepper, and onion into the egg mixture. Mix well to ensure the veggies are evenly distributed.
  4. Gently fold in the crumbled feta cheese.
  5. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
  6. Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are set and slightly golden on top.
  7. Once done, remove the muffin tin from the oven and let it cool for a few minutes before gently removing the muffins. Serve warm or let them cool completely before storing.

Notes

These muffins are excellent on their own, but pair them with a fresh fruit salad or a side of avocado toast for a hearty meal. For storage, keep them in an airtight container in the refrigerator for up to 4-5 days. To freeze, wrap each muffin individually and place them in a freezer-safe bag; they will last up to 3 months.