If you’re eager to add a delightful, protein-packed breakfast to your rotation, you’re going to love this Spinach Feta Egg Muffins Recipe. These little savory muffins burst with fresh baby spinach and tangy feta cheese, perfectly balanced by creamy cottage cheese and fluffy eggs. They are not only quick to whip up but also offer a scrumptious way to start your day or recharge anytime you need a nutritious bite. Trust me, once you try these, they’ll become your go-to for busy mornings or easy meal prep!

Ingredients You’ll Need

The image shows five groups of cooking ingredients placed on a white marbled surface. A white carton holds six brown eggs arranged in two rows of three in the center bottom. Above it to the left is a stainless steel measuring cup filled with soft white cottage cheese, showing a slightly bumpy texture. Next to it on the right is a white bowl filled with fresh green chopped spinach leaves, appearing bright and crisp. To the far right top is a small white bowl containing black pepper and white salt, separated clearly inside the bowl. Below that bowl, another white bowl contains white crumbled soft cheese with a slightly crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key, and luckily, this recipe uses simple staples that work harmoniously together. Each one enhances the muffins with flavor, texture, or a pop of color that makes every bite satisfying and fresh.

6 large Eggs: The rich, protein-packed base that gives you structure and fluffiness.
1 cup Cottage Cheese: Adds moisture and creaminess, making the muffins soft and tender.
½ teaspoon Kosher Salt: A subtle seasoning that brings out the natural flavors perfectly.
¼ teaspoon Black Pepper: Just a hint of spice to brighten the dish.
½ cup Chopped Baby Spinach: Fresh, vibrant greens that add color and a mild, earthy note.
⅓ cup Crumbled Feta Cheese: Tangy and salty, this cheese gives the muffins their signature savory bite.

How to Make Spinach Feta Egg Muffins Recipe

Step 1: Prepare Your Oven and Muffin Tin

Preheat your oven to 350℉ and get your muffin tin ready by greasing it with olive oil or using a non-stick spray. This little prep step ensures your muffins will slide out easily once baked without losing their shape.

Step 2: Beat the Egg Mixture

In a mixing bowl, combine the eggs, cottage cheese, kosher salt, and black pepper. Gently beat everything together until fully mixed but still light and airy. This mixture is the heart of your Spinach Feta Egg Muffins Recipe, providing a creamy and flavorful base.

Step 3: Layer Spinach and Feta

Sprinkle the chopped baby spinach and crumbled feta cheese evenly into the bottom of each muffin tin cup. This step creates little pockets of fresh greens and tangy cheese in every muffin, giving you a delightful bite each time.

Step 4: Pour in the Egg Mixture

Pour the beaten egg mixture into each muffin cup, filling until just over half full. Don’t overfill, so the muffins bake perfectly fluffy and hold their shape without spilling over.

Step 5: Bake Until Golden

Bake your muffins for 18 to 20 minutes. You’ll know they’re ready when the edges start to brown and the tops look firm and set. This baking time ensures a beautiful golden color and a cooked-through texture while keeping the insides tender.

Step 6: Cool and Remove

Let the muffins cool in the tin for at least 5 minutes before carefully removing them. This short resting time helps them firm up a bit, making them easier to take out without breaking.

How to Serve Spinach Feta Egg Muffins Recipe

Five mini egg muffins are arranged on a round white plate on a white marbled surface. Each muffin has a yellow, fluffy egg base with bright green spinach pieces mixed throughout, giving a fresh and colorful look. The tops of the muffins show a slight texture from baked egg and spinach, with some specks of black pepper visible. Nearby, to the right, are two small wooden bowls, one filled with fresh spinach leaves and the other with white crumbled cheese. A gold fork and spoon rest above the plate, and a blue and white striped cloth is folded at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are lovely on their own, but a sprinkle of fresh chopped herbs like parsley or dill adds a bright and aromatic finish. A light drizzle of olive oil or a few chili flakes can also take them up a notch if you like a bit of flair.

Side Dishes

Pair your Spinach Feta Egg Muffins Recipe with a crisp mixed green salad dressed in lemon vinaigrette for a balanced meal. They also go wonderfully with fresh fruit or whole-grain toast to round out a nourishing breakfast or brunch.

Creative Ways to Present

For a fun twist, serve the muffins in a decorative muffin liner or atop a small bed of sautéed spinach for a restaurant-style presentation. You can even slice them in half and add avocado slices or a swipe of pesto for extra flavor and texture variations.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover muffins in an airtight container in the refrigerator. They will keep their robust flavor and moist texture for up to 4 days, making them perfect for quick breakfasts on busy mornings.

Freezing

Spinach Feta Egg Muffins Recipe freezes beautifully. Place cooled muffins in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months without losing their deliciousness.

Reheating

To reheat, thaw in the refrigerator overnight if frozen, then warm in the microwave for 30 to 45 seconds or in a preheated oven at 325℉ for about 10 minutes. You’ll get that fresh-baked warmth and softness back in no time.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well here. Just make sure to thaw and squeeze out any excess moisture to avoid soggy muffins.

Is there a way to make these muffins dairy-free?

Absolutely! Substitute cottage cheese and feta with your favorite dairy-free cheese alternatives, and you’ll still enjoy a tasty muffin without the dairy.

Can I add other vegetables to this Spinach Feta Egg Muffins Recipe?

Definitely! Diced bell peppers, onions, or sun-dried tomatoes are great additions that complement the existing flavors beautifully.

How many muffins does this recipe make?

This recipe yields six savory muffins, making it perfect for a small family or a few days’ worth of breakfasts.

Are these muffins suitable for meal prep?

Yes, they are ideal for meal prep since they store well and reheat quickly, giving you a wholesome breakfast or snack anytime you need it.

Final Thoughts

There’s just something so comforting and energizing about these Spinach Feta Egg Muffins Recipe that makes mornings better. They’re simple to make, packed with nutrients, and full of flavor that feels a little fancy yet completely doable. Give them a try—you might find yourself craving them more often than you expect, and that’s a very good thing.

Spinach Feta Egg Muffins Recipe

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4.1 from 2 reviews

Author: Emma
Total Time: 25 minutes
Yield: 6 servings (6 muffins)
Diet: Low Fat

Print Recipe

Description

Delicious and nutritious Spinach Feta Egg Muffins make a perfect protein-packed breakfast or snack. These savory muffins combine fluffy eggs with creamy cottage cheese, fresh baby spinach, and tangy feta cheese, baked to golden perfection. Easy to prepare and great for meal prep, they are a wholesome option for busy mornings.

Ingredients

Egg Mixture

6 large Eggs
1 cup Cottage Cheese
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper

Filling

½ cup Chopped Baby Spinach
⅓ cup Crumbled Feta Cheese

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350℉ (175℃). Grease a muffin tin with olive oil or non-stick cooking spray to prevent sticking and set it aside while you prepare the batter.
Mix Egg Base: In a mixing bowl, add the eggs, cottage cheese, kosher salt, and black pepper. Gently beat the mixture with a whisk or fork until all the ingredients are well combined but not overly frothy.
Add Spinach and Feta to Muffin Tin: Sprinkle the chopped baby spinach and crumbled feta cheese evenly into the bottom of each greased muffin cup. This ensures each muffin has a balanced amount of filling.
Pour Egg Mixture: Carefully pour the beaten egg and cottage cheese mixture over the spinach and feta in each muffin cup, filling them just over halfway to allow room for the muffins to rise while baking.
Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when their edges start to brown and the tops appear set and cooked through.
Cool and Serve: Remove the muffin tin from the oven and allow the egg muffins to cool for at least 5 minutes. This helps them firm up for easy removal from the tin without breaking. Serve warm or at room temperature.

Notes

For extra flavor, add diced onions or garlic powder to the egg mixture.
Feel free to substitute feta cheese with goat cheese or shredded cheddar if preferred.
These muffins can be stored in the refrigerator for up to 4 days and reheat well in the microwave.
Use fresh spinach for best results; frozen spinach should be thawed and well-drained before using.
Greasing the muffin tin thoroughly is important to prevent the muffins from sticking.

Prep Time: 7 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American