A quick, protein-packed breakfast you can meal-prep in minutes. These savory muffins are loaded with fresh spinach and creamy feta, making them perfect for busy mornings, snacks, or lunchboxes.
Ingredients (Makes 10–12 muffins)
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6 large eggs
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1 cup fresh spinach, chopped
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½ cup crumbled feta cheese
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¼ cup milk (or dairy-free milk)
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
1. Prep
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Preheat your oven to 350°F (175°C).
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Lightly grease a 12-cup muffin tin or line with silicone baking cups.
2. Make the Egg Mixture
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In a medium bowl, whisk the eggs until smooth.
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Add the milk, salt, and black pepper; whisk again.
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Stir in the chopped spinach and feta.
3. Fill the Muffin Tin
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Divide the egg mixture evenly among the muffin cups, filling each about ¾ full.
4. Bake
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Bake for 18–22 minutes, or until the muffins are set and the tops are lightly golden.
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Remove from the oven and let them cool for 5–10 minutes before taking them out of the pan.
Tips & Variations
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Add-ins: cherry tomatoes, bell peppers, mushrooms, caramelized onions, olives, or cooked turkey sausage.
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Herbs & Spices: dill, basil, oregano, paprika, or crushed red pepper flakes for heat.
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Cheese swaps: goat cheese, cheddar, or mozzarella also work well.
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Make them fluffier: add an extra 1–2 tablespoons of milk.
Storage
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Wrap individually and freeze for up to 2 months.
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Reheat: Microwave 20–30 seconds (from the fridge) or about 45 seconds (from frozen).
