Can I make spinach feta egg muffins ahead of time and freeze them?

Yes, and I highly recommend it. Let them cool completely, then wrap them individually or store in a zip-top bag. They’ll keep in the freezer for up to two months. When you're ready to eat, microwave for about a minute or pop them in the toaster oven until warm. They taste just as good reheated.

Are spinach feta egg muffins healthy for breakfast?

Absolutely. These muffins are high in protein, low in carbs, and filled with nutrient-dense ingredients like spinach, bell pepper, and eggs. They’ll keep you full, focused, and fueled without the sugar crash that comes from cereal or pastries. Plus, they’re gluten-free and easily customizable.

What’s the difference between egg muffins and egg cups?

It really comes down to texture and size. Egg muffins are fluffier and baked in standard muffin tins with more ingredients packed in. Egg cups tend to be smaller, denser, and baked in ramekins or mini tins. If you like more volume and flavor per bite, muffins are the way to go.

How do you keep spinach feta egg muffins from sticking to the pan?

The best tip I can give: use silicone muffin liners. They’re reusable, easy to clean, and make removing the muffins effortless. If you’re using a regular tin, be sure to grease it very well with avocado oil or cooking spray, and let the muffins cool for a few minutes before popping them out.

Can I substitute cottage cheese for feta in spinach egg muffins?

You sure can. Cottage cheese adds extra moisture and protein, making the muffins even more filling. The flavor will be milder than feta, but still creamy and satisfying. You can use it as a one-to-one substitute just keep the same volume in the recipe.

Are spanakopita egg muffins the same as spinach feta egg muffins?

Not quite. While both have spinach and feta, spanakopita muffins usually include ingredients like onions, dill, and sometimes pastry or phyllo crumbs. They’re inspired by the classic Greek dish, but they take a little more prep. My recipe is simpler, lighter, and designed for everyday life. Looking for more savory inspiration? Try our Dill Pickle Deviled Eggs – Gut-Friendly Snack with a Tangy Twist to explore bold flavors in bite-sized form.

Spinach Feta Egg Muffins – The Best 5-Part Meal Prep Guide

Name: Spinach, Bell Pepper & Feta Egg Muffins– Bright, flavorful, and Mediterranean-inspired.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 6 large eggs; ½ cup chopped baby spinach; ½ cup diced red bell pepper; ¼ cup crumbled feta cheese; Salt & pepper, to taste

Spinach, Bell Pepper & Feta Egg Muffins– Bright, flavorful, and Mediterranean-inspired.

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These Spinach, Bell Pepper & Feta Egg Muffins are the perfect grab-and-go breakfast: rich in protein, low in carbs, and packed with Mediterranean flavor. Simple to prepare and easy to store, they’re ideal for meal prepping your week with nourishing, satisfying bites.

Author: Sophie - Top Choice Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: Mediterranean

Ingredients

Scale

6 large eggs
½ cup chopped baby spinach
½ cup diced red bell pepper
¼ cup crumbled feta cheese

Salt & pepper, to taste

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Instructions

Step 1 – Preheat the Oven
Preheat oven to 350°F (175°C).

Step 2 – Whisk the Eggs
In a mixing bowl, whisk the eggs until fully combined.

Step 3 – Add the Veggies and Feta
Add chopped spinach, diced red bell pepper, and crumbled feta. Stir until evenly mixed.

Step 4 – Prepare the Muffin Tin
Grease a standard muffin tin well or line with silicone muffin liners.

Step 5 – Fill the Cups
Pour the egg mixture evenly into 6 muffin cups, filling each about three-quarters full.

Step 6 – Bake
Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.

Step 7 – Cool and Serve
Remove from the oven and let cool in the tin for 5 minutes. Serve warm, or store in an airtight container for later.

Notes

These muffins keep in the fridge for 4 days and freeze well for up to 2 months.
You can swap feta for cottage cheese or goat cheese if desired.
Add herbs like dill or parsley for an extra Mediterranean twist.
For added protein, mix in chopped turkey or chicken breast.

Nutrition

Serving Size: 2 muffins
Calories: 180
Sugar: 1g
Sodium: 280mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 14g
Cholesterol: 185mg

Find it online: https://www.topchoicerecipes.com/spinach-feta-egg-muffins/