Description
These Egg Muffins with Spinach and Feta are a protein-packed, Mediterranean-inspired breakfast perfect for busy mornings. Made with fresh spinach, tangy feta cheese, and optional add-ins like bacon or sausage, these gluten-free egg muffins are easy to customize and great for meal prep!
Ingredients
Scale
Base Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup feta cheese, crumbled
- 1 cup fresh spinach, chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
Optional Add-ins
- 1/4 cup cooked and crumbled bacon or sausage
- 1/4 cup diced bell peppers
- 1/4 cup cherry tomatoes, halved
- 2 tbsp diced onions
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with silicone muffin cups.
- Whisk the eggs – In a bowl, beat the eggs with milk, salt, and black pepper until well combined.
- Prepare the filling – Chop spinach, bell peppers, onions, and cherry tomatoes.
- Assemble the muffins – Evenly distribute the veggies, crumbled feta, and optional bacon/sausage into the muffin cups.
- Pour the eggs – Carefully pour the egg mixture into each muffin cup, filling about ¾ full.
- Bake – Place in the oven and bake for 18-22 minutes, or until the eggs are set and slightly golden on top.
- Cool & serve – Let the muffins cool for a few minutes before removing them from the tin. Enjoy warm or store for meal prep!
Notes
- Dairy-free? Swap feta for dairy-free cheese or omit it.
- Make it spicy – Add red pepper flakes or a dash of hot sauce.
- Storage tips – Keep in an airtight container in the fridge for up to 4 days or freeze for up to a month.
- Meal prep friendly – Reheat in the microwave for 20-30 seconds for a quick breakfast.
