Easy Egg Muffins with Spinach and Feta Cheese
Quick and healthy egg muffins with spinach and feta, gluten-free, perfect for breakfast, brunch, or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
6 large eggs
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup diced bell peppers (optional)
1 small onion, finely diced (optional)
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 tablespoon fresh parsley or chives, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Sauté onion and bell peppers in olive oil until softened. Add spinach until wilted, then remove from heat.
- Whisk eggs with salt, pepper, and garlic powder. Fold in spinach, feta, vegetables, and herbs.
- Pour mixture into muffin tin, filling 3/4 full. Sprinkle extra feta or herbs on top.
- Bake 18–22 minutes until set and golden. Cool 5 minutes before serving.
Notes
Can add cooked chicken, turkey, or other vegetables. Muffins are freezer-friendly for up to 1 month.