Spinach and Feta Breakfast Egg Muffins
Bake-once breakfast egg muffins with spinach, feta and sweet red pepper — meal-prep friendly, fridge for four days, and reheated in ninety seconds too.
Weekday breakfasts have a habit of collapsing into toast eaten standing up. These egg muffins are the fix we actually stick to: a tray baked on Sunday, a box in the fridge, and breakfast for the next four mornings that takes ninety seconds to reheat and tastes like you tried.
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They are essentially a crustless quiche in muffin form — eggs, spinach, salty feta and a little red pepper for sweetness — and they hold up remarkably well to being made ahead, which is more than can be said for most meal-prep breakfasts.
Why this recipe works
The step that makes or breaks egg muffins is squeezing the spinach properly. Spinach holds a surprising amount of water, and if it goes into the eggs wet, that water comes out in the oven and you get spongy muffins sitting in little puddles. Wilt it, cool it, then squeeze it in a clean tea towel until it feels almost dry. The muffins set firm, slice clean and reheat without weeping.
Baking at a moderate temperature matters too. Too hot and the eggs puff dramatically then collapse into rubber; 180°C gives a gentle set and a tender middle.
The key ingredients
Feta brings salt and tang, so the eggs themselves need only a pinch of seasoning — taste a crumble of your feta first, as some are much saltier than others. Frozen spinach works just as well as fresh here and is cheaper: defrost it fully and squeeze exactly the same way. The red pepper is there for sweetness and colour, but spring onions, sun-dried tomatoes or leftover roasted vegetables all slot in happily.
Tips for meal-prep success
Grease the tin generously, including the rims — eggs are enthusiastic stickers, and a silicone muffin tray is worth it if you make these often. Fill each hole no more than three-quarters full, as the eggs rise a little. Let the muffins cool in the tin for five minutes before lifting them out; they firm up as they sit. If you would rather sit down to breakfast at the weekend, our Fluffy Buttermilk Pancakes with Maple Butter are the other end of the same morning.
Storage and reheating
Cool completely, then refrigerate in an airtight box for up to four days, or freeze for up to two months. Reheat from the fridge in the microwave for 60-90 seconds, or in a 160°C oven (gas mark 3) for 8 minutes, which brings back a little of the just-baked texture.
Frequently asked questions
Why did my egg muffins sink in the middle?
A little sinking is normal as they cool. Dramatic sinking usually means the oven was too hot or the spinach was still wet — squeeze harder and check your oven temperature.
Can I make these dairy-free?
Yes. Swap the feta for a spoonful of nutritional yeast plus extra salt, or use a dairy-free feta alternative, and grease the tin with oil instead of butter.
How do I stop them sticking without a silicone tray?
Line each hole with a square of baking parchment, or use paper muffin cases and peel them off after reheating — the eggs will release cleanly.
Spinach and Feta Breakfast Egg Muffins
Ingredients
- 200 g fresh spinach (or 150 g frozen, defrosted)
- 8 large eggs
- 100 g feta, crumbled
- 1 small red pepper, finely diced
- 3 spring onions, finely sliced
- 50 ml whole milk
- 1/2 tsp smoked paprika
- Butter or oil, for greasing
- Salt and black pepper
Instructions
- Heat the oven to 180°C (160°C fan, gas mark 4) and grease a 12-hole muffin tin generously.
- Wilt the spinach in a dry pan over a medium heat for 2-3 minutes until collapsed. Tip into a clean tea towel, cool slightly, then squeeze out as much water as you can. Chop roughly.
- Whisk the eggs and milk in a large jug with the paprika, a pinch of salt and plenty of black pepper.
- Divide the spinach, pepper, spring onions and most of the feta between the muffin holes.
- Pour in the egg mixture until each hole is about three-quarters full, then scatter the remaining feta on top.
- Bake for 18-20 minutes, until just set in the centre with a slight wobble.
- Cool in the tin for 5 minutes, then run a knife around the edges and lift out. Serve warm, or cool completely for the fridge.
Next recipe Fluffy Buttermilk Pancakes with Maple ButterThe Recipe Nook is an independent recipe publication. Times and yields are stated plainly, as written — see our Editorial Policy.
