5 Ingredient Spinach Feta Egg Muffins
These protein-packed egg muffins deliver 18g of protein per serving with just 5 simple ingredients. Perfect make-ahead breakfast that combines fluffy eggs with nutrient-rich spinach and tangy feta cheese.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
8 large eggs
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup milk, any type
1/2 teaspoon garlic powder
Instructions
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or line with paper liners.
In a large bowl, whisk together eggs, milk, and garlic powder until well combined.
Add chopped spinach and crumbled feta cheese to the egg mixture and stir until evenly distributed.
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes or until the centers are set and the tops are lightly golden.
Allow muffins to cool in the pan for 5 minutes before removing. Serve warm or at room temperature.
Notes
Store leftover muffins in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in microwave for 30-45 seconds. You can substitute frozen spinach for fresh, just make sure to thaw and squeeze out excess water first.
Nutrition
- Calories: 145
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 250mg
Keywords: high protein, egg muffins, make ahead breakfast, spinach feta, meal prep