Spinach and Feta Egg Muffins
The image is AI-generated. Cooking times are estimates.
Spinach and feta egg muffins are individual baked egg portions with a savory filling and lightly browned edges. They work as a sit-down breakfast or as part of a packed meal. The important detail is controlling moisture: cooked spinach should be squeezed dry so the eggs set evenly.
Ingredient notes
Feta brings salt and texture, so season the egg mixture lightly at first. Fresh spinach needs wilting before it goes into the tin. Frozen chopped spinach can also work after thawing and squeezing thoroughly. Milk softens the texture, but too much liquid makes the muffins fragile.
Tips for a better result
Grease the wells carefully, especially around the sides, or use a silicone muffin pan supported on a baking tray. Divide the spinach and feta between wells before adding eggs to prevent uneven filling. Do not rely on browning alone to judge doneness; check the center as well.
Substitutions and variations
Try chopped dill or parsley in place of spring onion. Small amounts of cooked peppers can replace some spinach, provided excess liquid is removed. A different cheese will change saltiness and melting behavior.
Storage and make-ahead tips
Refrigerate promptly in a shallow covered container and use within 3 days. Reheat leftovers to 74°C/165°F. Avoid leaving cooked egg portions at room temperature for extended periods.
A common question
Why did the muffins sink?
Some settling is normal as steam escapes. Excess moisture, overfilling, or undercooking can make the drop more pronounced.
More from Crispe Kitchen
Explore the Breakfast collection or read our cooking guides for more kitchen ideas.
Spinach and Feta Egg Muffins
6 egg muffins; 3 servings
Estimated prep: 12 minutes · Cook: 20 minutes · Rest/chill: 5 minutes
Equipment: Six-well muffin tin, bowl, whisk, frying pan, food thermometer
Ingredients
- 6 large eggs
- 60 ml milk
- 100 g fresh spinach
- 60 g feta, crumbled
- 1 spring onion, finely sliced
- 1 tsp olive oil, plus extra for greasing
- 1/8 tsp fine salt
- Black pepper to taste
Instructions
- Heat the oven to 180°C/350°F. Grease six muffin wells.
- Wilt spinach in a pan with the oil. Let it cool briefly, squeeze out excess moisture, and chop.
- Whisk eggs, milk, salt, and pepper until combined without whipping in excessive air.
- Divide spinach, feta, and spring onion between the wells. Pour in the egg mixture, leaving a little space at the top.
- Bake for about 18–22 minutes until set. Check that the center reaches 71°C/160°F. Rest 5 minutes before loosening and removing.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Grease the wells carefully, especially around the sides, or use a silicone muffin pan supported on a baking tray. Divide the spinach and feta between wells before adding eggs to prevent uneven filling. Do not rely on browning alone to judge doneness; check the center as well.