Spinach Feta Egg Muffins

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These spinach feta egg muffins are an easy, healthy recipe to make for a large group or to meal prep for a week's worth of breakfasts. With fresh spinach, green bell pepper, and feta cheese, these egg muffins are a savory treat!
A plate of spinach feta egg muffins.
A spinach feta egg muffin on a plate with a bite taken out.

Why I love this recipe

These spinach feta egg muffins are an easy, healthy recipe to make for a large group or to meal prep for a week’s worth of breakfasts. With fresh spinach, green bell pepper, and feta cheese, these mini frittatas are a savory treat great for any day of the week.

Ingredients

The ingredients needed for making spinach feta egg muffins.

Ingredient Notes

  • Spinach – It’s best to use fresh spinach for this recipe rather than frozen spinach as the frozen version will make your egg muffins soggy.
  • Eggs – I used large eggs for this recipe. If you use jumbo eggs, you will only need to use ten eggs. If you have small or medium eggs, consider adding one or two eggs or only make ten mini spinach feta frittatas.
  • Green bell pepper – The color doesn’t matter! You can use any bell pepper that you have on hand. The beauty of these mini frittatas is that they are so versatile. After completing the base mentioned in steps 1 and 2 below, you can mix and match and get creative with your egg muffins.

Step-by-Step instructions

  1. Preheat the oven to 350F, and liberally grease a regular sized muffin tin using cooking spray or cooking oil. In a medium sized bowl, add the eggs, milk, garlic powder, salt and pepper.
  2. Whisk the above ingredients until all yolks are broken and ingredients are just incorporated. Do not overmix as this will add air pockets to your mini frittatas.
  3. In your prepared muffin tin, add an equal portion of the chopped bell pepper to each muffin well.
  4. Equally distribute the fresh spinach leaves into the muffin cups over the green bell pepper.
Steps 1-4 for making spinach feta egg muffins.
  1. Top the spinach within each muffin cup with feta cheese. 
  2. Disperse egg mixture evenly into each of the muffin wells. The mini frittatas will expand when cooking, so it is best to fill each well about 3/4 full.
  3. Bake at 350F for 25 minutes or until the eggs are set and are starting to lightly brown along the edges. The egg muffins will deflate after being removed from the oven, so don’t panic if they look tall. 
  4. Let the egg muffins cool for a few minutes before removing them from the muffin pan. Enjoy!
Steps 5-8 for making spinach feta egg muffins.

Expert Tips

  • When you’re whisking together the eggs and milk, be careful not to overmix as this will incorporate a lot of air into your mini frittatas, which will make them grow a lot in the oven. This won’t change the taste much, but the frittatas will fall once out of the oven and will end up looking a little wonky.
  • It is essential to liberally grease your muffin pan with cooking spray or oil. If you do not do this, your mini frittatas will stick to the tin and all of your muffins will come out in pieces. You can also use muffin liners if you don’t want to use spray or oil, but the paper may stick to your egg muffins.

Recipe FAQs

Can I make these mini frittatas dairy-free?

To make this recipe dairy-free, use a dairy-free milk alternative. Make sure you use unsweetened and unflavored non-dairy milk as you don’t want any added flavorings or sugar in this recipe. Omit the feta cheese for dairy-free or use a dairy-free shredded cheese alternative instead.

How do I store these spinach feta egg muffins?

These egg muffins can be stored in the refrigerator for up to 3-4 days, or they can be flash frozen and kept in the freezer for up to two months until ready to eat. When ready to eat, microwave for 30-45 seconds for refrigerated egg muffins or 1-2 minutes for frozen eggs muffins.

What does it mean to flash freeze?

This simply means that you will freeze the muffins in individual portions. Let the egg muffins cool completely, then place in the freezer on a baking sheet with space between each mini frittata. Once frozen, remove from the freezer and wrap each portion in plastic wrap and then place in a freezer safe airtight container or plastic zipper bag.

A muffin tin filled with spinach feta egg muffins.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A plate of spinach feta egg muffins.

Spinach Feta Egg Muffins

These spinach feta egg muffins are an easy, healthy recipe to make for a large group or to meal prep for a week's worth of breakfasts. With fresh spinach, green bell pepper, and feta cheese, these egg muffins are a savory treat!
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 94kcal
Author: Megan

Ingredients

  • 12 large eggs
  • 1/4 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 green bell pepper (diced)
  • 1 cup spinach leaves (roughly chopped)
  • 4 oz feta cheese

Instructions

  • Preheat the oven to 350F, and liberally grease a regular sized muffin tin using cooking spray or cooking oil. In a medium sized bowl, add the eggs, milk, garlic powder, salt and pepper.
  • Whisk the above ingredients until all yolks are broken and ingredients are just incorporated. Do not overmix as this will add air pockets to your mini frittatas.
  • In your prepared muffin tin, add an equal portion of the chopped bell pepper to each muffin well.
  • Equally distribute the fresh spinach leaves into the muffin cups over the green bell pepper.
  • Top each muffin cup with feta cheese.
  • Disperse egg mixture evenly to the muffin cups.
  • Bake at 350F for 25 minutes or until the eggs are set and are starting to lightly brown. The egg muffins will deflate after being removed from the oven.
  • Let cool for a few minutes before removing the egg muffins from the muffin pan. Enjoy!

Notes

  • Make Ahead: Store in the refrigerator for up to 3-4 days or flash freeze and keep in the freezer until ready to eat. Microwave for 30-45 seconds for refrigerated egg muffins or 1-2 minutes for frozen eggs muffins.
  • To make this recipe dairy-free, use a dairy-free milk alternative. Make sure you use unsweetened and unflavored non-dairy milk as you don’t want any added flavorings or sugar in this recipe. Omit the feta cheese for dairy-free or use a dairy-free shredded cheese alternative instead.
  • When you’re whisking together the eggs and milk, be careful not to overmix as this will incorporate a lot of air into your mini frittatas which will make them grow a lot in the oven. This won’t change the taste much, but the frittatas will fall once the oven is open and they don’t look the prettiest this way.
  • I used large eggs in this recipe. If you use jumbo sized eggs, use 10 eggs.

Nutrition

Calories: 94kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 269mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
A plate of spinach feta egg muffins.

This recipe was originally posted on November 7, 2012 and updated on January 5, 2022 with new photos, tips, and tricks to help you make these gluten-free spinach feta egg muffins perfectly every time!

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