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Three baked spinach feta egg muffins, stacked on a white plate, reveal a fluffy texture and green leafy pieces throughout—perfect mini frittatas for breakfast or snacking.
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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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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Metric - US Customary

Ingredients

  • 12 (600 g) large eggs
  • ¼ cup (60 g) whole milk
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (120 g) green bell pepper - diced
  • 1 cup (30 g) spinach leaves - roughly chopped
  • 4 oz (113 g) feta cheese

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 350°F (180°C). Generously grease every well of a 12-cup muffin tin with cooking spray or oil.
  • In a large bowl, whisk together 12 (600 g) large eggs, ¼ cup (60 g) whole milk, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper until the yolks are broken and everything is just combined. Don't overmix.
    A glass mixing bowl of whisked eggs with a silver whisk.
  • Divide 1 (120 g) green bell pepper evenly among the 12 muffin cups.
    A silver muffin tin filled with chopped green bell pepper in each muffin well.
  • Add 1 cup (30 g) spinach leaves on top of the bell pepper in each cup.
    A silver muffin tin filled with roughly chopped spinach in each muffin well.
  • Crumble 4 oz (113 g) feta cheese evenly over the spinach.
    A muffin tin filled with spinach and crumbled feta in each well.
  • Pour the egg mixture evenly into each cup, filling about ¾ full. Don't go higher or they'll overflow.
    A muffin tin filled with spinach, feta, and an egg mixture before baking in the oven.
  • Bake for 22-25 minutes, until the eggs are set and the edges are starting to lightly brown.
    Mini spinach feta egg muffins baked in a muffin tin on a grey table.
  • Let cool in the pan for about 5 minutes before removing. Run a knife around the edges if any are sticking.

Notes

  • Storage: Fridge 3 to 4 days, freeze up to 2 months. Microwave 30 to 45 seconds from the fridge, 1 to 2 minutes from frozen.
  • Customize it: Swap the vegetables, cheese, or add cooked meat. Just keep everything chopped small and avoid anything too wet.

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
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