Spinach Feta Egg Muffins for a Wholesome Breakfast Boost

High-Protein Spinach Feta Egg Muffins are the perfect grab-and-go breakfast option packed with protein and vegetarian-friendly ingredients.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: Vegetarian

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

6 large Eggs Main source of protein
0.5 cup Milk You can substitute with almond or oat milk
1 cup Fresh Spinach Vitamin-rich veggie, can substitute with kale or Swiss chard
0.5 cup Feta Cheese Can be swapped for goat cheese or sharp cheddar
to taste Salt Essential for seasoning
to taste Pepper Essential for seasoning
optional Optional Veggies Finely diced onions, bell peppers, or mushrooms

Equipment

Muffin tin
mixing bowl
Whisk
measuring cup

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
In a large mixing bowl, crack open 6 large eggs and pour in ½ cup of milk. Whisk together until frothy.
Stir in 1 cup of chopped fresh spinach and ½ cup of crumbled feta cheese into the egg mixture. Add salt and pepper to taste.
Pour the egg mixture into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, until the tops are lightly golden and a toothpick comes out clean.
Let cool in the muffin tin for about 5 minutes before removing.

Nutrition

Serving: 1muffinCalories: 90kcalCarbohydrates: 2gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 185mgSodium: 200mgPotassium: 100mgSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

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