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Easy Egg Muffins with Spinach Tomato and Feta

These easy egg muffins are packed with spinach, tomatoes, and feta for a healthy, high-protein breakfast that’s perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Mediterranean
Calories: 120

Ingredients
  

Egg Mixture
  • 10 large eggs
  • 1/4 cup milk or almond milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Vegetables & Cheese
  • 1 cup fresh spinach chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup feta cheese crumbled
  • 1 tbsp olive oil

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Skillet

Method
 

  1. Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil or silicone liners.
  2. Heat olive oil in a skillet over medium heat. Sauté spinach and tomatoes for 2–3 minutes until spinach wilts.
  3. In a large bowl, whisk eggs and milk until smooth and frothy.
  4. Add garlic powder, onion powder, oregano, salt, and pepper. Mix well.
  5. Fold in sautéed spinach, tomatoes, and crumbled feta.
  6. Pour mixture into muffin tin cups, filling about ¾ full.
  7. Bake for 18–22 minutes until set and lightly golden. Cool for 5 minutes before removing.

Notes

Store in an airtight container in the fridge for up to 5 days. Freeze up to 3 months.