High-Protein Spinach & Feta Egg Muffins | Healthy, Easy, and Perfect for Meal-Prep!

1. Prep the Muffin Tin

Preheat oven to 350°F (175°C).

Grease a 12-cup muffin tin or use silicone liners for easy cleanup.

2. Mix the Egg Batter

In a bowl, whisk eggs, milk, salt, and pepper until fully combined.

Stir in spinach, feta, herbs, and optional spices (like smoked paprika or garlic powder).

3. Bake to Perfection

Spoon mixture into muffin cups (fill ¾ full—eggs rise slightly).

Bake for 18–20 minutes until set and lightly golden.

4. Cool and Store

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Store in an airtight container for up to 4 days or freeze for 2–3 months.

Pro Tips for Success

Use pre-washed spinach : Saves time and avoids soggy muffins.

Don’t overfill the cups : Eggs expand as they bake—leave room for rising.

Double the batch : Freeze half for future meals (reheat in the microwave or oven).

 

Variations to Try

Spicy Kick : Add diced jalapeños or a dash of cayenne to the batter.

Vegan Option : Use flax eggs, plant-based feta, and almond milk.

Cheesy Twist : Fold in shredded mozzarella or Parmesan for extra richness.

 

Why This Dish Stands Out

Unlike basic breakfast muffins, these combine:

Protein-packed eggs for satiety.

Fresh spinach for iron and fiber.

Creamy feta for bold, tangy flavor.

Zero stress : Just mix, pour, and bake.