Egg and Spinach Breakfast Muffins

Name: Egg and Spinach Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 6 large eggs; 2 cups fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/2 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1 cup whole wheat flour; 1 teaspoon baking powder; 1 tablespoon olive oil

Highlighted under: Light & Fresh Meals

I’ve always found breakfast to be the most important meal of the day, and these Egg and Spinach Breakfast Muffins have become a delightful go-to for me. Packed with protein and vegetables, they are incredibly easy to make and perfect for meal prep. I love how they can be enjoyed warm or cold, making them a versatile option for busy mornings. Plus, they are freezable, which means I can whip up a batch and have a nutritious breakfast ready to go whenever I need it.

Created by

Anna

Last updated on 2026-02-01T16:10:28.600Z

When I first made these breakfast muffins, I was pleasantly surprised by how simple yet satisfying they were. The vibrant green spinach not only adds nutrition but also color, making the muffins visually appealing. I enjoy experimenting with different herbs and cheeses to personalize each batch, and I’ve found that a touch of feta cheese gives a lovely tang that complements the eggs perfectly.

One tip I’ve learned is to slightly undercook the spinach before adding it to the muffin mixture. This helps to maintain its vibrant color and ensures it doesn't become too soggy in the final bake. Trust me; these muffins are not only tasty but are also a great way to use up leftover ingredients!

Why You'll Love These Muffins
Packed with protein and fiber for sustained energy
Versatile and can be customized with your favorite veggies and cheeses
Perfect for meal prep, making mornings stress-free

Key Techniques for Perfect Muffins

To achieve the perfect texture in your Egg and Spinach Breakfast Muffins, it’s crucial to not overmix the batter. When combining the wet and dry ingredients, mix until just combined; lumps are okay! Overmixing can lead to dense muffins instead of light and fluffy ones. Use a rubber spatula for gentle folding of the spinach and feta, ensuring they’re evenly distributed without breaking apart the cheese too much.

Another important technique is to ensure that all your ingredients are at room temperature before mixing. This can help in achieving a smoother batter that blends more evenly. If you’ve forgotten to take your eggs and milk out of the fridge ahead of time, you can submerge them in warm water for about 10 minutes to bring them up to temperature quickly.

Ingredient Insights

The choice of whole wheat flour not only adds a nutty flavor but also increases the fiber content of your muffins, making them more satisfying. If you're looking for a gluten-free alternative, you can swap it out for a 1:1 gluten-free flour blend. Just keep in mind that this may slightly alter the texture, making them a bit more crumbly, so storing them properly is even more important.

Feta cheese plays a key role in adding moisture and richness to the muffins. For a creamier texture, you might try using goat cheese or even a dairy-free cheese substitute if you're aiming for a vegan version. Just remember to check how much salt each cheese contains to avoid overpowering the muffins.

Ingredients

Gather the following ingredients to make these delicious breakfast muffins:

Ingredients

6 large eggs
2 cups fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup whole wheat flour
1 teaspoon baking powder
1 tablespoon olive oil

Once you’ve gathered everything, you’re ready to start baking!

Instructions

Follow these simple steps to create your Egg and Spinach Breakfast Muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.

Mix the Wet Ingredients

In a mixing bowl, whisk together the eggs, milk, olive oil, salt, black pepper, and garlic powder until well combined.

Combine the Dry Ingredients

In another bowl, mix the whole wheat flour and baking powder.

Combine Everything

Stir the dry ingredients into the wet mixture until just combined. Fold in the chopped spinach and feta cheese.

Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake for 20 minutes or until the muffins are set and a toothpick inserted in the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or store them in an airtight container!

Now that you’ve made these muffins, enjoy them at your leisure!

Pro Tips

Feel free to substitute the spinach with other veggies like kale or bell peppers, and experiment with different cheeses for unique flavors.

Storage and Freezing Tips

These muffins can be easily made ahead and frozen for convenience. Once they’ve cooled completely, store them in an airtight container or individually wrap them in plastic wrap followed by aluminum foil. They will keep well in the freezer for up to three months. To reheat, simply pop them in the microwave for 30 seconds to 1 minute, or place them in a 350°F (175°C) oven for about 10-15 minutes until warmed through.

For best flavor, I recommend enjoying the muffins within 2-3 weeks if stored in the refrigerator. Just make sure to let them cool completely before placing them in an airtight container to avoid condensation, which can lead to sogginess.

Serving Suggestions

For a delightful breakfast or brunch option, these muffins pair wonderfully with a side salad or some fresh fruit. They are also great on their own with a drizzle of hot sauce or a dollop of Greek yogurt for an extra burst of flavor. If you have guests, consider serving them alongside a variety of dips or spreads for a brunch spread.

You can also experiment with different seasonings or herbs to alter the flavor profile. Adding chopped sun-dried tomatoes or olives can give a Mediterranean twist, while a pinch of chili flakes can turn up the heat. Don’t hesitate to play around with additional ingredients to keep your breakfasts exciting!

Questions About Recipes

→ Can I freeze these breakfast muffins?

Yes! You can freeze them in an airtight container. Just reheat in the microwave or oven when you're ready to enjoy.

→ What can I use instead of feta cheese?

You can use any cheese you like, such as cheddar or mozzarella, depending on your taste preference.

→ How long do these muffins last in the fridge?

They can last up to a week when stored in an airtight container in the refrigerator.

→ Can I add other ingredients to these muffins?

Absolutely! You can add diced tomatoes, onions, or even cooked bacon for extra flavor.