Egg Muffins with Spinach and Feta

Last Sunday I woke up craving something warm and savory but didn't want to stand over a stove for forty minutes. These egg muffins came together in this lovely frenzied rhythm of chopping and whisking. By the time my coffee finished brewing, the kitchen already smelled like herbs and melting feta. Now they are my go-to when I need breakfast that actually lasts through the morning.

My roommate walked in while these were cooling and asked what bakery I'd visited that morning. That moment when someone thinks store-bought muffins are your homemade cooking is such a quiet victory. They disappeared before they even reached room temperature, which is honestly the highest compliment breakfast food can receive.

Ingredients

• 4 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly into the mixture
• 1/4 cup milk: Any milk works here but whole milk gives the most tender texture
• 1/3 cup crumbled feta cheese: Buy the block and crumble it yourself for better texture and flavor
• 1 cup baby spinach: Chop it finely so it distributes evenly throughout each muffin
• 1/4 cup red bell pepper: The sweetness balances the salty feta perfectly
• 2 tablespoons green onion: Add these last so they stay bright and fresh
• 1/4 teaspoon salt and 1/8 teaspoon black pepper: Feta is already salty so go easy on the extra salt
• 1/4 teaspoon dried oregano: Fresh herbs work beautifully too if you have them
• 1 teaspoon olive oil: Use a pastry brush for even coverage in the muffin cups

Instructions

Preheat your oven and prep the pan:

Set your oven to 350°F and generously grease each muffin cup, getting into all the corners and edges.

Whisk the base:

Beat eggs and milk until completely blended, then season with salt, pepper, and oregano until frothy.

Add the mix-ins:

Fold in spinach, bell pepper, green onion, and feta until everything is evenly distributed.

Fill the muffin cups:

Scoop batter into each cup, filling about three-quarters full, leaving room for rising.

Bake until puffed:

Bake for eighteen to twenty minutes until they are golden and the centers are just set.

Cool briefly:

Let them sit for five minutes so they firm up enough to remove cleanly from the tin.

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These became my emergency breakfast during finals week when I needed something substantial but had zero time to cook. Something about having food ready changes your entire morning mindset from rushed to prepared.

Make Ahead Strategy

I bake a double batch on Sunday and store them in the fridge for easy reheating all week. They taste just as good warmed up, which is honestly rare with egg dishes.

Flavor Variations

Sometimes I swap spinach for kale or add cooked bacon for a heartier version. The recipe is forgiving and adapts well to whatever needs using up in your crisper drawer.

Serving Suggestions

These pair beautifully with fresh fruit or a simple green salad for a light lunch. I have also served them at brunch alongside roasted potatoes and they hold their own as a main dish.

• Top with hot sauce or everything bagel seasoning before serving
• Try sharp cheddar instead of feta for a different flavor profile
• Experiment with mushrooms or sun-dried tomatoes in the mix

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There is something deeply satisfying about pulling these puffed golden cups from the oven and knowing breakfast is handled for days.

Recipe FAQs

→ How long do these muffins stay fresh?

These egg muffins keep well in the refrigerator for up to 4 days. They can also be frozen for up to 2 months and reheated when needed.

→ Can I make them dairy-free?

Yes, simply use non-dairy milk and either omit the feta or replace it with a dairy-free alternative cheese.

→ What vegetables work best in these muffins?

Baby spinach, red bell pepper, and green onion are featured, but you can substitute kale, Swiss chard, or other finely diced vegetables based on preference.

→ How do I know when they're done baking?

The muffins are ready when they're puffed and the centers are just set, typically after 18–20 minutes at 350°F.

→ Can I add meat to this version?

Cooked bacon or sausage can be folded into the mixture for a non-vegetarian variation.