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Spinach and Feta Egg Muffin Recipe

Spinach and Feta Egg Muffin Recipe

Christina Henry
A healthy muffin recipe that may be eaten for breakfast or lunch. Serve hot or cold. Multiply the ingredients depending on how many muffins you need. The ingredients listed are for one muffin. Keeps in the refrigerator for 3 days.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Lunch
Cuisine Healthy
Servings 1
Calories 167 kcal


  • Whisk
  • Muffin Tin
  • Oven


  • 1 egg
  • 20 g feta cheese crumbled
  • 1 tablespoon shredded tasty cheese
  • ¼ cup baby spinach Wilted in microwave or boiling water
  • 1 teaspoon milk
  • Salt and pepper to taste


  • Spray a muffin tin with oil spray
  • Heat oven to 220 degree celsius
  • Whisk egg, milk, salt and pepper
  • Place feta and spinach in a muffin tin (it’s easier if the spinach has been wilted in boiling water and drained well)
  • Pour egg mixture over feta and spinach
  • Sprinkle shredded cheese on top
  • Bake for 20 minutes. Serve hot or cold


Spinach and Feta Egg Muffin Recipe
A healthy recipe for Spinach and Feta Egg Muffins. May be eaten hot or cold, for breakfast or lunch.
Multiply ingredients and make in batches. The quantities above are for one muffin (I usually make 4 - 6 at a time)
I also eat these at lunch time with a salad
Keyword Breakfast, Easy, Healthy, Lunch, Spinach and Feta Egg Muffins