Description

Fluffy, savory egg muffins packed with spinach and feta cheese. These make-ahead breakfast bites are high-protein, low-carb, and perfect for busy mornings or meal prep.

Ingredients

Scale

6 large eggs
1/4 cup milk or cream
1/2 tsp salt
1/4 tsp black pepper
2 cups fresh spinach, packed
1/2 cup feta cheese, crumbled
Non-stick cooking spray

Instructions

Preheat oven to 350°F (175°C). Generously spray a 12-cup muffin tin with non-stick cooking spray.
In a large bowl, whisk eggs, milk, salt, and pepper vigorously until frothy.
Divide spinach and feta evenly among the 12 muffin cups. Make a well in the center of each.
Pour the egg mixture over the fillings, dividing it evenly among the cups.
Bake for 18-20 minutes until tops are set and slightly golden, and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

If using frozen spinach, thaw and squeeze out all excess water to prevent soggy muffins. Room temperature eggs mix more evenly. Wrap muffins in foil while slightly warm to prevent condensation when freezing. Reheat in microwave for 30-60 seconds or air fryer at 350°F for 3-4 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 95
Sugar: 0.5
Sodium: 180
Fat: 7
Saturated Fat: 3
Carbohydrates: 1
Fiber: 0.5
Protein: 7

Keywords: egg muffins, breakfast meal prep, make-ahead breakfast, high protein breakfast, low carb breakfast, spinach and feta muffins, healthy breakfast ideas