Spinach and feta Egg Muffins (baked egg cups)
These easy spinach feta egg muffins are perfect for busy mornings, and make an easy meal prep breakfast! With 3 simple ingredients and a few spices, these easy egg muffins can be put together in less than 10 minutes and are sure to be a hit with the whole family!
I don’t know about you, but personally, I find breakfast to be the most challenging meal of the day, especially if you have little kids around, or people rushing off to work and school.
On top of the usual rush of most weekday mornings, my family, myself included is super picky about what we eat for breakfast. We’d much rather skip the meal altogether than eat something like a plain fried egg or a bowl of oatmeal.
This is probably why I’ve spent a good deal of my life, creating, adapting, and collecting a nice little stash of quick, easy, and mostly healthy breakfast recipes.
Things that are not only easy for me to whip up at the beginning of the week, or on any busy morning. But also things at are family approved, and filling enough to last us will lunch.
And I’m happy to be able to add these spinach egg muffins, or mini frittatas to that stash of easy, and filling breakfasts most of the family will actually eat! Not only are these egg muffin cups easy to make, but they are also great for meal prep, and can easily be adapted to whatever your family likes best!
These spinach feta egg muffins, are to be a hit with the whole family, plus they are super easy to heat and pack for breakfast on the go, or even for lunch! They are a great way to use up any extra eggs you might have, and the flavor options truly are endless!
Spinach and Feta Egg Muffins
Equipment
- a muffin tin. I like to use a regular-sized tin, but you can also mini one to make mini egg muffins. Or a large tin to make egg muffins, with 2-3 eggs in each!
- a neutral oil for grassing the muffin tin, I like to use avocado oil or grapeseed oil. But you can use any oil you like, you can also use melted butter or nonstick cooking spray. You can even make your egg muffins in silicone muffin liners!
Ingredients
- large eggs, I like to use whole eggs, but you can also use scrambled eggs(just be sure to add a little whole milk!), or egg whites
- fresh spinach, I like to use baby spinach, but you can use any kind you like, even frozen spinach!
- feta cheese, crumbled
- sea salt
- freshly ground black pepper
- crushed red pepper
More egg muffin add-in ideas!
- garlic powder
- bell peppers, I like to use green bell pepper
- olive oil
- goat cheese
- cream cheese
- red peppers
- fresh parsley
- cherry or grape tomatoes
- sun-dried tomatoes
- red onion
How to Make Spinach and Feta Egg Muffins
Preheat the oven to 400 degrees F.
Grease your muffin pan and set aside.
Wash the spinach, and twist off any long steams, you can also use chopped spinach, but I like to leave mine whole. Pack each muffin cup with spinach, then sprinkle 1-2 tbsp of crumbled feta cheese.
Then add the eggs. I like to crack one egg into each cup, leaving the egg whole. If you are using egg whites, whisk them for a minute to two in a large bowl, then pour them over the spinach and feta, doing your best to put the same amount of egg in each cup.
If you are using scrambled eggs, in a mixing bowl whisk together your eggs with a 1/4 cup of milk, then pour the eggs over the spinach and feta, again doing your best to put an equal amount in each cup.
Season with salt, pepper, and crushed red pepper. Place the finished egg cups in the preheated oven and back for 10-15 minutes or until cooked through.
If you are cooking whole eggs like I did, you can pull them out a little earlier, if you like soft yolks. However, I would recommend cooking them all the way through if you plan on keeping them in the fridge to eat throughout the week.
Allow the egg muffines to cool slightly, before removing them from the muffin tin.
Serve with a buttered piece of toast or an English muffin. Enjoy!
Recipe Notes
These Spinach feta egg cups can be stored in an airtight container in the fridge for up to 5 days! To reheat your egg muffins, simply place them on a baking sheet, and bake at 250 degrees F for 5-7 minutes or until heated through!
I also love to make these egg muffins with cheddar cheese, to create a spinach and cheddar version!
Feel free to make as many or as few of these delicious egg muffins as you like!
Looking for more easy make-ahead breakfast ideas?
Easy Meal Prep Mason jar Yogurt cups
Easy Homemade Instant Oatmeal Recipe
Strawberries and Cream Instant Oatmeal Recipe
Spinach and Feta Egg Muffins
Equipment
- a muffin tin I like to use a regular-sized tin, but you can also mini one to make mini egg muffins. Or a large tin to make egg muffins, with 2-3 eggs in each!
- neutral oil for grassing the muffin tin I like to use avocado oil or grapeseed oil. But you can use any oil you like, you can also use melted butter or nonstick cooking spray. You can even make your egg muffins in silicone muffin liners!
Ingredients
- 6 large eggs I like to use whole eggs, but you can also use scrambled eggs(just be sure to add a little whole milk!), or egg whites
- 2-3 cups fresh spinach fresh spinach, I like to use baby spinach, but you can use any kind you like, even frozen spinach!
- feta cheese crumbled
- sea salt
- freshly ground black pepper
- crushed red pepper
Instructions
- Preheat the oven to 400 degrees F.
- Grease your muffin pan and set aside.
- Wash the spinach, and twist off any long steams, you can also use chopped spinach, but I like to leave mine whole. Pack each muffin cup with spinach, then sprinkle 1-2 tbsp of crumbled feta cheese.
- Then add the eggs. I like to crack one egg into each cup, leaving the egg whole.
- If you are using egg whites, whisk them for a minute to two in a large bowl, then pour them over the spinach and feta, doing your best to put the same amount of egg in each cup. If you are using scrambled eggs, in a mixing bowl whisk together your eggs with a 1/4 cup of milk, then pour the eggs over the spinach and feta, again doing your best to put an equal amount in each cup.
- Season with salt, pepper, and crushed red pepper. Place the finished egg cups in the preheated oven and back for 10-15 minutes or until cooked through.
- If you are cooking whole eggs like I did, you can pull them out a little earlier, if you like soft yolks. However, I would recommend cooking them all the way through if you plan on keeping them in the fridge to eat throughout the week.
- Allow the egg muffines to cool slightly, before removing them from the muffin tin.
- Serve with a buttered piece of toast or an English muffin. Enjoy!
