Baked Spinach-Feta Egg Muffins
Portable, protein-packed muffins made with fresh spinach and tangy feta, perfect for breakfast on the go. This American-inspired recipe (high-protein, low-carb), ready in about 32 minutes, combines large eggs, fresh spinach, feta cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 120 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 2 cups, chopped fresh spinach
- 1/2 cup, crumbled feta cheese
- 1 tbsp unsalted butter
- 1/4 tsp sea salt
- 1/4 tsp black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F. Grease a 6-cup muffin tin with 1 tbsp unsalted butter.
- Step 2: Whisk 6 large eggs in a bowl with 1/4 tsp sea salt and 1/4 tsp black pepper.
- Step 3: Stir in 2 cups chopped spinach and 1/2 cup crumbled feta cheese until evenly distributed.
- Step 4: Divide mixture evenly into muffin cups. Bake for 22 minutes until set and lightly golden on top.
- Step 5: Let cool in pan for 5 minutes before removing. Serve warm or at room temperature.
