If you’re looking for an easy and delicious way to up your protein and vegetables at breakfast, these spinach feta egg muffins will hit the spot! Made with 5 easy-to-find-to-find ingredients. Each egg bite gives you 5 grams of protein. I like to pair 3 or 4 egg muffins with fresh fruit or avocado toast for a simple, nourishing breakfast!
5 Ingredient Spinach Feta Egg Muffins – High Protein!
Savory muffins that come packed with protein and loads of vegetables are a favorite for breakfast time.
That’s why we repeat my 3 ingredient broccoli cheddar muffins broccoli cheese muffins all the time!
This flavor combo is a personal favorite of mine. There is something about creamy feta paired with earthy spinach that I love.
The muffin batter is quick to prep and you’ll have these easy-to-make egg muffins done from start to finish in 20-25 minutes. Most of that time is hands-off while they bake in the oven!
Why you’ll love these healthy breakfast egg muffins
Meal prep friendly – A great option to prep early in the week and then have ready to take for a quick grab-and-go breakfast. They also make a great addition to lunchboxes!
Full of protein – If one of your health goals is to increase your protein at mealtimes, these are the perfect delicious muffins to help with it!
Super customizable – Let the combination of spinach, feta, and bell pepper be your starting point, but then feel free to customize it to use what you have on hand! If you’re looking for different flavor combinations to try, I’m sharing a bunch of those further down in this post.
What you need for spinach feta muffins
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- extra virgin olive oil
- fresh spinach
- eggs
- sea salt
- black pepper
- feta
- red bell pepper
How to make egg and spinach egg bites
Step 1: Preheat the oven to 375 degrees. Line a muffin pan with 12 paper or silicone muffin liners. To prevent sticking, you can also brush a little olive oil on the muffin cups or use cooking spray.
Step 2: Heat a large skillet to medium-low heat and add the olive oil. Roughly chop the spinach leaves, and then add the chopped spinach to the hot skillet with a pinch of sea salt. Saute until wilted and set aside.
Step 3: In a large bowl add the eggs, salt, and pepper together and whisk to combine. Mix in the spinach and ¾ of the crumbled feta cheese.
Step 4: Pour the egg mixture into the prepared muffin tray. Sprinkle the diced red pepper and the remaining feta between the egg muffins.
Step 5: Bake in the pre-heated oven for 16-20 minutes, or until the eggs are set and the edges begin to look golden brown. Allow cooling for 5-10 minutes and then transfer to a wire rack. Enjoy hot, at room temperature, or chilled!
Watch me make tasty spinach muffins!
The full how to video can be watched below, or on my YouTube channel!
More ways to customize your breakfast egg muffins
The flavor combinations are endless. Here are some ideas to get you started. Feel free to use whatever cheese and veggies you have on hand and need to use up!
- Kale and goat cheese
- Zucchini, breakfast sausage, and cheddar cheese
- Green bell pepper, pepperoni, and parmesan cheese
- Mushroom, spinach, and mozzarella
- Broccoli and cheddar cheese
- Cauliflower rice, smoked salmon, and feta cheese
How to store
Once your egg muffins are cooled to room temperature, add them to an airtight container and store them in the fridge for up to 1 week. Reheat in the oven or microwave and enjoy!
You can also freeze these egg muffins!
Once fully cool, individually freeze them on a baking tray lined with parchment paper. When frozen, add muffins to an airtight freezer bag, label it, date it, and keep it in the freeze for up to 6 months.
To defrost them from frozen, place as many egg muffins in the fridge overnight and then warm in the morning. You can also reheat from frozen in the microwave or oven.
Substitutions
Below you’ll find a list of substitutions that will work well in this healthy spinach egg muffin recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Olive oil – Avocado oil is a great alternative to olive oil for this recipe. You could also use refined coconut oil.
Fresh spinach – Frozen spinach is a great alternative here! Defrost the spinach, then squeeze out any excess liquid before adding the spinach to your egg mixture. No need to saute it.
Feta – Swap in your favorite cheese for feta. Goat cheese, parmesan, and mozzarella are all great alternatives.
Red bell pepper – Any color of bell pepper will work here! For a different flavor profile that works really well with feta, try swapping in chopped sundried tomatoes.
More healthy recipes you’ll love
- 3 ingredient broccoli cheese muffins
- 3 ingredient spinach egg wraps
- Smoked salmon and tomato egg bake
- Scrambled eggs with chives
- Spinach feta egg white bake
5 Ingredient Spinach Feta Egg Muffins – High Protein!
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cups fresh spinach
- 8 eggs
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 4 oz feta cheese crumbled
- 1/4 red bell pepper diced small
Instructions
- Preheat the oven to 375 degrees. Line a muffin pan with 12 paper or silicone muffin liners. To prevent sticking, you can also brush a little olive oil on the muffin cups or use cooking spray.
- Heat a large skillet to medium-low heat and add the olive oil. Roughly chop the spinach leaves, and then add the chopped spinach to the hot skillet with a pinch of sea salt. Saute until wilted and set aside.
- In a large bowl add the eggs, salt, and pepper together and whisk to combine. Mix in the spinach and ¾ of the crumbled feta cheese.
- Pour the egg mixture into the prepared muffin tray. Sprinkle the diced red pepper and the remaining feta between the egg muffins.
- Bake in the pre-heated oven for 16-20 minutes, or until the eggs are set and the edges begin to look golden brown. Allow cooling for 5-10 minutes and then transfer to a wire rack. Enjoy hot, at room temperature, or chilled!
Nutrition
If you try this savory breakfast muffin recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
2 comments
I just tried your Egg Muffins and they’re a game-changer for my breakfast routine! Spinach and feta are SUCH as good combo. Thanks for a new breakfast favorite!
Couldn’t agree more, it’s the best combo!! So glad you love them as much as we do 🙂