Oven-Baked Egg Muffins with Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Individual egg muffins baked with fresh spinach and tangy feta cheese, easily kept warm in the oven for brunch or meal prep. This mediterranean-inspired breakfast (vegetarian) ready in about 30 minutes combines large eggs, chopped fresh spinach leaves, crumbled 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 150 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.

Prep: 10 min Cook: 20 min Serves 6 Mediterranean cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F and lightly brush a 12-cup muffin tin with 1 tbsp olive oil to prevent sticking.
  2. Step 2: In a large bowl, whisk together 10 large eggs, 1/4 cup milk, 1 tsp salt, and 1/2 tsp ground black pepper until fully combined.
  3. Step 3: Fold in 1 cup chopped fresh spinach and 3/4 cup crumbled feta cheese evenly into the egg mixture.
  4. Step 4: Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 18 to 20 minutes until the egg muffins are puffed, golden on top, and a toothpick inserted in the center comes out clean.
  6. Step 6: To keep warm after baking, reduce oven temperature to 150°F and place the muffin tin inside, covered loosely with aluminum foil, maintaining the muffins between 145°F and 155°F for up to 1 hour without drying out.

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Frequently asked questions

How long does Oven-Baked Egg Muffins with Spinach and Feta take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Oven-Baked Egg Muffins with Spinach and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Oven-Baked Egg Muffins with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Egg Muffins with Spinach and Feta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Egg Muffins with Spinach and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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