These savory spinach and feta breakfast muffins are a delicious way to incorporate greens and cheese into your breakfast routine.
Packed with fresh spinach and salty feta, they offer a Mediterranean-inspired flavor, perfect for quick breakfasts or meal prep.
The muffins are easy to make, portable, and can be enjoyed warm or at room temperature.
Why You’ll Love This Recipe
- Spinach adds a fresh, earthy flavor and nutrients, balancing the savory feta cheese.
- Eggs provide structure while keeping the muffins moist and tender.
- Baking the muffins ensures even cooking and a convenient grab-and-go breakfast option.
Savory Spinach and Feta Breakfast Muffins
These savory spinach and feta breakfast muffins combine fresh spinach, tangy feta cheese, and fluffy eggs for a flavorful and nutritious start to your day.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 6
- Yield
- 6 muffins
Ingredients
- 1 cup fresh spinach, finely chopped (about 30 g)
- 1/2 cup crumbled feta cheese (about 75 g)
- 3 large eggs
- 1/4 cup milk (60 ml)
- 1/2 cup all-purpose flour (65 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons olive oil or melted butter
Instructions
- Prepare the muffin batter Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and milk until smooth. Add the flour, baking powder, salt, black pepper, and garlic powder; stir until combined. Fold in the chopped spinach, crumbled feta, and olive oil.
- Bake the muffins Grease a muffin tin or line with paper liners. Divide the batter evenly into 6 muffin cups. Bake in the preheated oven for 18-20 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
- Cool and serve Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer muffins to a wire rack to cool slightly before serving. Serve warm or at room temperature.
Helpful Tips
- For extra flavor, add chopped sun-dried tomatoes or fresh herbs like dill or parsley to the batter.
- Make sure to finely chop the spinach to ensure even distribution and better texture.
- Use a toothpick to test doneness; it should come out clean when muffins are fully baked.
Storage and Make-Ahead
Cool muffins completely before storing to avoid condensation and sogginess.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven before serving.
Do not freeze, as the texture may change and feta can become crumbly.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but thaw and thoroughly drain any excess water from the frozen spinach before adding it to avoid soggy muffins.
Are these muffins gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free baking flour blend.
Can I make these muffins ahead of time for meal prep?
Yes, they can be prepared in advance, stored in the refrigerator, and reheated quickly for an easy breakfast.
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