Feta and Spinach Egg Muffins

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These feta and spinach breakfast egg muffins are perfect for those days you need breakfast on the go. They are incredibly easy to make, and taste great. This recipe can also easily be customized with whatever you happen to have sitting in your fridge.

breakfast egg muffins

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Serve these egg muffins at breakfast or brunch to balance out the sweetness of some Strawberry Lemon Scones or Overnight French Toast Bake. They are also perfect on their own for a quick and easy make ahead breakfast.

Ingredients to Make Feta and Spinach Egg Muffins

  • eggs
  • red bell pepper
  • fresh baby spinach
  • feta cheese
  • oregano
  • salt
  • pepper
breakfast egg muffins

How to Make Feta and Spinach Egg Muffins

Preheat oven to 350°F or 180°c.  Grease a 12-hole muffin tin with non-stick spray and set aside. Crack the eggs into a large mixing bowl and whisk to combine.  Add the pepper, spinach, feta and dried oregano and mix until well combined. Season to taste with salt and pepper.

breakfast egg muffins

Spoon the egg mixture into the prepared muffin tin.  Bake for 20 minutes or until golden and cooked through.  Allow to cool for 5 minutes in the tin before removing.  Enjoy warm or cold.

breakfast egg muffins

Notes & Tips

Substitutions:

  • Fresh spinach: you can also use frozen spinach, just allow to thaw to room temperature and squeeze the water from it otherwise the dish will turn out runny.
  • Feta cheese: you can use whatever cheese you prefer as well, we only suggest that it’s freshly grated for the best flavor.
  • Add ins: you can add sausage, bacon or even ham finely chopped to make these breakfast egg muffins exactly how you like.

How to Store Feta and Spinach Egg Muffins:

Refrigerator: place muffins in an airtight container and store in the refrigerator for 3-5 days. When ready to eat, just warm in the oven at 350 degrees for 10 minutes or until warmed through.

Freezer: you can freeze these egg muffins in freezer baggies for 2-3 months. When ready to eat, allow to thaw in the fridge for a day then warm in the oven at 350 degrees for 10 minutes or until warmed through.

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Feta and Spinach Egg Muffins

Course: BreakfastDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These feta and spinach breakfast egg muffins are easy to make and taste great for those days you need breakfast on the go.

Ingredients

  • 8 eggs

  • 1 red bell pepper, finely chopped

  • 1 cup fresh spinach leaves, roughly chopped

  • 1/3 cup feta crumbled feta cheese

  • 1/2 teaspoon oregano

  • salt and pepper, to taste

Directions

  • Preheat oven to 350°. Grease a 12-hole muffin tin with non-stick spray and set aside.
  • Crack the eggs into a large mixing bowl and whisk to combine. Add the pepper, spinach, feta and dried oregano and mix until well combined. Season to taste with salt and pepper.
  • Spoon the egg mixture into the prepared muffin tin. Bake for 20 minutes or until golden and cooked through.
  • Allow to cool for 5 minutes in the tin before removing. Enjoy warm or cold.

More Breakfast Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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