Spinach and Feta Baked Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory egg muffins packed with fresh spinach and crumbled feta, ideal for a quick protein-rich breakfast that stays satisfying all morning. This American-inspired recipe (keto), ready in about 40 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 220 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: 15 min Cook: 25 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Lightly grease a standard 6-cup muffin tin with 1 tablespoon olive oil.
  2. Step 2: Whisk together 6 large eggs, 1 cup chopped fresh spinach, 1/2 cup crumbled feta cheese, and 1/4 cup grated cheddar cheese in a large bowl until fully combined.
  3. Step 3: Season with salt and black pepper to taste, stirring until evenly distributed.
  4. Step 4: Divide the mixture evenly among the greased muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  6. Step 6: Let cool in the pan for 5 minutes before carefully removing each muffin.

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