Spinach & Feta Egg Muffins (Make-Ahead Breakfast)
Whip up these protein-packed, veggie-loaded egg muffins for the ultimate make-ahead breakfast! Perfectly portable, freezer-friendly, and endlessly customizable, these fluffy muffin cups combine creamy feta, fresh spinach, and savory eggs in one delicious bite.
Equipment
- 12-cup muffin tin (or silicone molds)
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Knife + cutting board
Ingredients
- 8 large eggs ($2.50)
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ⅛ tsp salt
- Optional: ¼ tsp red pepper flakes
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease muffin tin.
- Mix: Whisk eggs, garlic powder, salt, and pepper in a bowl.
- Layer: Divide spinach and feta among muffin cups. Pour egg mixture over.
- Bake: 15-18 mins until set. Cool 5 mins before removing.
Notes
- Storage: Fridge 4 days or freeze 3 months. Reheat in microwave 30-60 sec.
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Substitutions:
- Dairy-free: Use tofu scramble + nutritional yeast
- Lower fat: Swap feta for cottage cheese
- Pro Tip: For fluffier muffins, add 1 tbsp milk to eggs.