Your future self will thank you for this recipe! My Spinach Feta Egg Muffins are the perfect simple, easy, prep-ahead breakfast that will make your mornings a breeze. Simply prepare a batch (or two, or three) of these ahead of time, stick them in the freezer, and pop them out and reheat them anytime that you need a healthy and delicious breakfast treat. Plus, this recipe also happens to be naturally gluten-free, grain-free, and vegetarian-friendly!
Why You’ll Love These Breakfast Muffins
When it comes to making breakfast, I have two different moods. Either I am making a four-course breakfast with bacon, eggs, pancakes, smoothies, and my favorite trail mix breakfast cookies, or, even reaching in the fridge for a jar of overnight oats is a struggle. It really just depends on my mood! While I love cooking *most* days, sometimes, I just need something quick and easy that I can reach into the fridge or freezer and heat up. And these muffins are just that.
While traditional scrambled eggs aren’t exactly the most prep-ahead-friendly food, these egg muffins are! Why is that? Because baked egg dishes, like my Crustless Winter Quiche or my Hashbrown Egg Cups, maintain a different texture that is more forgiving when being reheated. You can prep these at the beginning of the week and store them in the fridge for up to a full week, or pop them in the freezer for up to three months! But if you’re anything like me, you’ll want to eat them all in one sitting – they’re just so good!
What You Need to Make These Vegetarian Egg Muffins
To make these muffins, you only need four simple and easy ingredients!
- 🍳 Eggs: Of course, you need eggs to make these egg muffins! This recipe yields 12 muffins, so you’ll need a dozen eggs for them.
- 🧄 Garlic: A little fresh garlic adds the best flavor! I strongly recommend using fresh garlic over garlic powder, because the flavor that it adds is truly unbeatable!
- 🥬 Spinach: You can use fresh, chopped spinach or frozen spinach in this recipe. Both work just as well!
- 🧀 Feta Cheese: Feta cheese is a bright, vibrant, briny cheese that is a staple of Mediterranean cooking! I love it in these egg muffins, because it adds a salty, creamy texture that is unparalleled.
How to Make These Delicious, Quick & Easy Breakfast Muffins
Making these muffins truly couldn’t be an easier! To make these egg muffins, start by preheating your oven to 350 F. Next, line a muffin tin with liners and set aside.
Then, prepare the egg mixture. Crack the eggs into a large bowl and whisk to fully combine. Chop the spinach and add it to the bowl with the eggs alongside the feta cheese, garlic, and sea salt and ground pepper. Mix to fully combine. Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
Transfer the muffin tin to the oven and allow the muffins to bake for 20-25 minutes, or until the eggs are fully cooked through. Once done, let cool and enjoy! Store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
Equipment
- 1 Muffin Tin this one is a staple in my kitchen!
Ingredients
- 12 Eggs
- 2 Cups Fresh Spinach, finely chopped
- ½ Cup Feta Cheese, crumbled
- 3 Cloves Garlic, mashed
- Sea Salt, to taste
- Ground Black Pepper
Instructions
- To make these egg muffins, start by preheating your oven to 350 F.
- Next, line a muffin tin with liners and set aside.
- Then, prepare the egg mixture. Crack the eggs into a large bowl and whisk to fully combine.
- Chop the spinach and add it to the bowl with the eggs alongside the feta cheese, garlic, and sea salt and ground pepper. Mix to fully combine.
- Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
- Transfer the muffin tin to the oven and allow the muffins to bake for 20-25 minutes, or until the eggs are fully cooked through.
- Once done, let cool and enjoy! Store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Thank you for sharing this recipe
I made this recipe and I was pleased with the taste! I froze some of them since I live alone. I would recommend to anyone who is trying to meal prep some high protein breakfast!
Woohoo! Thanks so much, Catherine!
Thank you for sharing this recipe
Thank you!