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Spinach and Feta Egg Muffins

Spinach and Feta Egg Muffins

These Spinach and Feta Egg Muffins are a delicious, high-protein breakfast solution that tastes just like the famous Starbucks egg bites. They are packed with leafy greens and healthy fats, making them the perfect grab-and-go meal for busy mornings when you need a nutritious start.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 2 cups fresh spinach roughly chopped
  • 100 grams feta cheese crumbled
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Butter or olive oil for greasing the pan

Equipment

  • 12-cup muffin tin
  • Large Mixing Bowl
  • Whisk
  • Silicone muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with butter or olive oil. For the easiest removal, a silicone muffin tin is highly recommended.
    Butter or olive oil
  2. In a large mixing bowl, crack all 12 eggs. Whisk them thoroughly until the yolks and whites are fully combined.
    12 large eggs
  3. Season the whisked eggs with sea salt and black pepper. Add the chopped spinach to the bowl and whisk again to distribute the greens evenly.
    1/4 teaspoon sea salt, 1/8 teaspoon black pepper, 2 cups fresh spinach
  4. Divide the egg and spinach mixture evenly among the 12 muffin cups. Fill each cup about halfway. If you have extra mixture depending on the size of your eggs, you can fill a few additional cups.
  5. Sprinkle the crumbled feta cheese over the top of each egg muffin.
    100 grams feta cheese
  6. Place the tin in the oven and bake for 18 to 20 minutes, or until the centers are set and no longer jiggly.
  7. Remove from the oven and let them cool slightly before using a knife to gently pop them out of the tin. Serve immediately or store for later.

Notes

Use a silicone muffin pan for easy removal and avoid overbaking to keep the texture perfect. These muffins can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.