Savory Spinach and Feta Egg Muffins

Savory Spinach and Feta Egg Muffins are little pockets of goodness packed with fresh spinach and tangy feta cheese. These muffins are light, fluffy, and full of flavor, making them…

By Fatima • September 13, 2025 • Reading time: 6 min

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Savory Spinach and Feta Egg Muffins are little pockets of goodness packed with fresh spinach and tangy feta cheese. These muffins are light, fluffy, and full of flavor, making them perfect for a quick breakfast or a healthy snack any time of day. Their golden tops and colorful green and white insides always catch my eye and make me excited to take a bite.

I love making these muffins ahead of time because they’re easy to grab on busy mornings. I usually bake a batch on Sunday and keep them in the fridge so I have a fast, nutritious breakfast ready to go. The feta adds just the right touch of saltiness, balancing the mild spinach, and the eggs hold everything together perfectly. I find that using fresh herbs like parsley or dill can add a little fresh punch if you like.

These muffins are great served warm, but they’re just as tasty cold or reheated. I sometimes pair them with a side of fresh fruit or a dollop of plain yogurt. They’re also great for lunchboxes or even a light dinner when you pair them with a simple salad. Whenever I make them, they disappear fast, and that’s always a good sign in my book!

How Do You Make Sure These Egg Muffins Come Out Fluffy and Not Dry?

Getting fluffy, moist egg muffins means balancing moisture and cooking time. Here’s what I do:

• Whisk eggs and milk well until frothy — extra air means fluffier muffins.
• Fill muffin cups about 3/4 full to allow room for rising without overflow.
• Don’t overbake — start checking around 18 minutes. When the tops are set and lightly golden, they’re ready.
• Let muffins cool a few minutes before removing from pan to keep their shape.

Also, adding ingredients like feta and spinach contributes moisture and flavor, so don’t skip those—they help keep each bite tender and tasty.

Equipment You’ll Need

• 12-cup muffin tin – perfect size for individual egg muffins and helps them keep their shape.
• Mixing bowl – big enough to whisk eggs and mix in spinach and feta easily.
• Whisk – helps blend eggs and milk smoothly for fluffy muffins.
• Non-stick cooking spray or olive oil – for greasing the muffin tin so muffins pop out easily.
• Spatula or spoon – to fold in spinach and feta without breaking them up too much.

Flavor Variations & Add-Ins

• Add cooked bacon or sausage bits for a meaty twist that pairs well with the salty feta.
• Swap spinach with kale or chopped bell peppers for different textures and colors.
• Try mixing in shredded cheddar or mozzarella instead of feta for a milder, creamier flavor.
• Include fresh herbs like dill, parsley, or chives to brighten the flavor and add freshness.

Savory Spinach and Feta Egg Muffins

Ingredients You’ll Need:

Main Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• ¼ cup diced onion (optional)
• ¼ cup milk (or milk alternative)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil or cooking spray (for greasing muffin tin)
• Fresh parsley or chives for garnish (optional)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, so roughly 30 minutes total. The muffins bake quickly and are ready to enjoy warm or cooled shortly after baking.

Step-by-Step Instructions:

1. Get Ready to Bake:

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick cooking spray to prevent the muffins from sticking.

2. Mix the Eggs and Seasonings:

In a large bowl, crack in the eggs and add the milk. Whisk them together until fully combined and a bit frothy. Stir in the garlic powder, salt, and black pepper for flavor.

3. Add the Good Stuff:

Gently fold in the chopped spinach, crumbled feta cheese, and diced onion if you’re using it. Make sure everything is evenly mixed but don’t over-stir.

4. Fill the Muffin Cups and Bake:

Pour the mixture evenly into the prepared muffin tins, filling each about three-quarters full. Bake in the oven for 18-22 minutes. You’ll know they’re done when the egg muffins are set and golden on top.

5. Cool and Serve:

Take the muffins out of the oven and allow them to cool for a few minutes. Carefully remove the muffins from the tin. If you like, sprinkle with fresh parsley or chives for a pop of color and flavor. Serve warm, or store in the fridge and reheat for a quick meal later.