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Baked spinach feta egg muffins with golden edges, spinach and feta in a white bowl.

Baked Spinach Feta Egg Muffins Ready in 30 Minutes

These baked spinach feta egg muffins are a protein-rich, grab-and-go breakfast that comes together in 30 minutes. They keep in the fridge for four days and reheat in seconds, so busy mornings are covered.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 cup baby spinach finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red bell pepper diced small
  • 1/4 cup red onion diced small
  • 1/4 cup milk any kind
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 tsp olive oil for greasing the muffin tin

Method
 

  1. Preheat the oven to 375°F and grease all 12 cups of a standard muffin tin with the olive oil.
  2. In a large bowl, whisk the eggs, milk, salt and black pepper until smooth.
  3. Stir in the spinach, feta, bell pepper and onion until evenly combined.
  4. Divide the mixture among the 12 muffin cups, filling each about two-thirds full.
  5. Bake for 18 to 20 minutes, until the centers are set and the edges are lightly golden.
  6. Cool in the pan for 5 minutes, then run a knife around the edges and lift the muffins out.
  7. Serve warm, or refrigerate up to 4 days and freeze up to 2 months; reheat in the microwave for 30 to 45 seconds.