These spinach and feta egg muffins are a delicious savory meal-prep breakfast option! Not to mention a convenient, easy way to get some veggies in for breakfast. 🙂 These cute little egg muffins are filled with sautéed spinach, sun-dried tomatoes (or roasted red bell peppers!), and feta cheese for a yummy combination that you are sure to love. I love making these on Sunday to have for easy breakfasts during the work week!
I cannot believe that it’s been nearly a year since I’ve last shared an egg muffin recipe with you all! Have you tried these broccoli cheddar ham egg muffins yet?! They are honestly one of my favorite combinations and SO GOOD. And so easy!
To be honest, I pretty much never eat breakfast at home. BUT. That doesn’t mean I skip breakfast. Heavens no. However, I do bring breakfast to work and/or eat in the car! I’ve always had a longer commute to work, and am not about waking up even earlier to eat at home. I feel like most meal-prep recipes I make for breakfasts during the work week tend to be more sweet (although that definitely doesn’t mean high in sugar!).
Here are some of my favorite breakfast meal-prep recipes (link to breakfast roundup post).
Ingredients for Spinach Feta Egg Muffins:
Here’s what you’ll need to make these egg muffins (just 5 main ingredients, plus spices!):
Spinach
Sauté the spinach first so it cooks down. You could also substitute frozen spinach, but be sure to thaw it first and drain any excess water. Another option is to use sautéed kale (I actually prefer sautéed kale over spinach sometimes, especially when eating by itself as it holds up better and has better texture in my opinion).
Sun-dried tomatoes or roasted red peppers
I prefer sun-dried tomatoes, but jarred roasted red bell peppers also work (that’s what is used in the photos). To be honest, I like the taste of sun-dried tomatoes better…but the ones I had weren’t a pretty vibrant red like the bell peppers…so I used bell peppers for this batch for prettier photos. 🙂
Feta cheese
If you’ve been reading this blog for any length of time, you’d probably know by now that feta cheese is my FAV cheese EVER. See here, here, here, and here. However, these egg muffins are very customizable so feel free to use your favorite cheese of choice! Other yummy options would be white cheddar, gouda, swiss, parmesan, etc.
Eggs
No substitutions here. 😉
Milk
Any kind will do! I typically use either non-fat (skim) or 2% in egg recipes!
Spices: fresh garlic, salt, and pepper
I highly recommend using fresh minced garlic (or try the garlic paste found in refrigerated produce section of the grocery store), but garlic powder (try ½-1 teaspoon, depending on taste) will also work!
Meal Prep: Serving Suggestions
I enjoy these egg muffins served with a side of toast, chocolate muffins, homemade cinnamon raisin bread, fruit, yogurt, etc. So many options! 🙂
- 4-5 ounces spinach, sautéed (I’ve used up to an 8 ounce bag, but it was a LOT)
- ½ cup Sundried tomatoes OR roasted red bell peppers
- 4 ounces feta cheese
- 8 eggs
- ½ cup milk
- Minced fresh garlic
- ½ teaspoon pepper
- ¼ teaspoon salt
- Preheat oven to 375 degrees and spray a muffin tin well with nonstick cooking spray.
- Divide sautéed spinach, sun-dried tomatoes, and then feta cheese evenly between muffins tins (see photos above).
- In medium bowl, whisk together the eggs, milk, minced fresh garlic, and pepper, and salt.
- Pour egg mixture over the spinach/sun-dried tomatoes/feta already in muffin tins until 12 muffins are filled.
- Bake at 375 degrees for approximately 18-22 minutes, or until tops are set. Let cool slightly before removing from pan, and store leftovers in fridge.
I love these! Thanks for sharing a recipe that is perfect for Keto and just great nutrition.
I’m so glad to hear you like them! Thanks for making the recipe and giving your feedback 🙂