Name: Low Carb Vegetarian Recipes Egg Muffins with Spinach and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil for greasing muffin tin

Jump to Recipe

Some mornings feel like a race against the clock. I grab my coffee, rush out the door, and hope I didn’t forget my phone or my sanity. That’s where these egg muffins come in handy. They’re quick to whip up, keep well in the fridge, and they taste like something you’d actually want to eat instead of a last‑minute granola bar. These little muffin‑shaped heroes bring together eggs, fresh spinach, and tangy feta in the most comforting way. They’re filling without being heavy, and they fit right into my search for low carb vegetarian recipes. I’d even call them Protein Muffins Low Carb style because every bite feels like fuel that carries me through the day. I’ve made a lot of healthy low carb recipes, and these might be the most reliable. They’re flexible too. Don’t want spinach? Try kale. Not into feta? That’s fine, swap with another cheese. Honestly, I’ve even thrown in bits of leftover chicken from other chicken and spinach recipes healthy folks love, and it worked beautifully. So if you’re looking for recipes with feta or even just a simple feta recipe that makes breakfast feel like less of a chore, these muffins will probably end up on repeat in your kitchen.

1) Key Takeaways
2) Easy Egg Muffins with Spinach and Feta Recipe
3) Ingredients for Egg Muffins with Spinach and Feta
4) How to Make Egg Muffins with Spinach and Feta
5) Tips for Making Egg Muffins with Spinach and Feta
6) Making Egg Muffins with Spinach and Feta Ahead of Time
7) Storing Leftover Egg Muffins with Spinach and Feta
8) Try these Breakfast Recipes next!
9) Egg Muffins with Spinach and Feta
10) Nutrition

1) Key Takeaways

These egg muffins are quick to make and easy to store for meal prep.
They combine eggs, spinach, and feta into a filling and flavorful bite.
They fit perfectly into low carb vegetarian recipes for breakfast or snacks.
You can customize them with other vegetables or leftover chicken.

2) Easy Egg Muffins with Spinach and Feta Recipe

I love recipes that make mornings less hectic. These egg muffins fit the bill perfectly. They’re light yet satisfying, and they check the box for low carb vegetarian recipes. Every bite brings together fluffy eggs, earthy spinach, and the salty tang of feta. It’s like breakfast comfort in a little handheld package.

When I make them, I often laugh at how simple the process feels. Crack eggs, chop spinach, sprinkle feta, and bake. That’s it. Some mornings I don’t even measure, I just throw in what looks right and somehow it always works. If only all cooking could be this forgiving.

What makes this recipe shine is how adaptable it is. Spinach not your favorite? Try kale. Out of feta? Another cheese works fine. I’ve even folded in leftover chicken when I needed extra protein. It’s flexible, quick, and always delicious.

3) Ingredients for Egg Muffins with Spinach and Feta

Eggs: The foundation of the recipe. They bake into a tender and airy base that holds everything together.

Spinach: Fresh spinach adds color, texture, and a mild earthy flavor. It balances the richness of the eggs and cheese.

Feta Cheese: Crumbled feta brings saltiness and tang. If you like recipes with feta, this one will hit the spot.

Milk: A splash of milk lightens the texture, keeping the muffins moist without making them heavy.

Salt and Pepper: Just enough to season without overpowering the simple flavors.

Olive Oil: Used for greasing the muffin tin so nothing sticks. A tiny bit goes a long way here.

4) How to Make Egg Muffins with Spinach and Feta

Step 1. Preheat the oven to 350°F and grease your muffin tin with olive oil. Don’t skip this step or you’ll end up scraping muffin bits out with a spoon later.

Step 2. In a bowl, whisk the eggs and milk until smooth. This is where the light texture begins, so don’t rush it.

Step 3. Stir in spinach, feta, salt, and pepper. I usually taste the feta to remind myself why I love it so much before tossing it in.

Step 4. Pour the mixture into the muffin cups, filling each about three quarters full. Leave room for the muffins to puff up as they bake.

Step 5. Bake for 18 to 20 minutes until set and golden on top. When the kitchen smells like brunch, they’re probably done.

Step 6. Let them cool for a few minutes before removing from the tin. Enjoy them warm or store for later.

5) Tips for Making Egg Muffins with Spinach and Feta

Keep the egg mixture light by whisking well. That air helps the muffins bake fluffy instead of dense. I learned this the hard way after rushing once and ending up with flat little discs. Lesson learned.

Chop the spinach small. Bigger pieces can weigh the muffins down and make them watery. Smaller bits mix in easily and bake evenly.

If you love variety, toss in extras like diced peppers or leftover chicken. They turn into Protein Muffins Low Carb style, which feels like a double win—tasty and filling.

6) Making Egg Muffins with Spinach and Feta Ahead of Time

I often bake a batch of these muffins on Sunday. By Monday morning, I’m grateful I did. They keep well in the fridge and taste just as good reheated. It’s like my future self left me a gift for getting through the week.

When making them ahead, I suggest baking them until just set, not overdone. They’ll reheat better without drying out. A quick 20 seconds in the microwave and they’re ready again.

These muffins also fit nicely into meal prep boxes. Pair them with fruit or greens, and you have a balanced breakfast ready to grab. That’s the kind of healthy low carb recipes that make mornings less stressful.

7) Storing Leftover Egg Muffins with Spinach and Feta

Leftovers don’t last long in my house, but when they do, I keep them in an airtight container in the fridge. They stay fresh for about four days. After that, the texture changes and they lose their charm.

If you want to keep them longer, freeze them. Just wrap each muffin individually, then place them in a freezer bag. They’ll hold for about two months. Reheat in the microwave or oven straight from frozen.

I’ve also noticed they taste great cold when I’m too impatient to reheat. Not everyone will agree, but hey, sometimes quick is all that matters.

8) Try these Breakfast Recipes next!

9) Egg Muffins with Spinach and Feta