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A plate of the spinach feta egg muffins, lined up on top of each other. A small bowl of feta cheese rests to the side
gluten-free/Grain Free/Nut Free/Paleo/Refined Sugar Free

Spinach Feta Egg Muffins

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Nicole Modic
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
SERVES 12 Muffins
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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!


  • 12 Eggs
  • 2 Cups Fresh Spinach Finely Chopped
  • 1/2 Cup Feta Cheese crumbled
  • Salt and Pepper to taste


  • Start by preheating your oven to 350 F.
  • Line a muffin tin with liners and set aside.
  • Next, crack your eggs into a large bowl and whisk well.
  • Chop your spinach, and add it to the bowl with the eggs alongside the feta cheese, garlic, and salt and pepper.
  • Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
  • Bake them for 20-25 minutes.
  • 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.

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