Egg Muffins with Greek Feta and Tomato with Spinach (2024)

Published: Jan 22, 2024 by Ashley · This post may contain affiliate links · Leave a Comment

These egg muffins are simple to make and bursting with fresh flavor. They feature Greek feta, ripe tomatoes, and herbs, making them perfect for any weekend brunch or make-ahead breakfast.

Egg Muffins with Greek Feta and Tomato with Spinach (1)

These egg muffins are great for many reasons:

Freezer-friendly: freezing helps to extend their shelf life, allowing you to enjoy them over a longer period.
Many portions: feed a busy family or enjoy them throughout the week with their portion size.
Customizable: add other cheeses, sausage, or even diced bell pepper.

If you don't have a muffin tin, here's another baked egg recipe with Italian sausage and sweet potato that's also delicious.

Jump to:

Egg Muffins Ingredients
How to Make Egg Muffins
Variations
How to Store Egg Muffins
How to Reheat
Frequently Asked Questions
More Gluten-Free Breakfast Recipes
Greek Feta and Tomato Egg Muffins with Spinach Recipe

Egg Muffins Ingredients

Egg Muffins with Greek Feta and Tomato with Spinach (2)

Eggs. You'll need a dozen large eggs.
Spices. Dried mint, oregano, and granulated garlic are going to give a Mediterranean taste to these egg muffins.
Onion. This ingredient will be sauteed with dried herbs and garlic, adding a nice flavor base.
Tomato. Use your favorite variety of tomatoes.
Greek feta. Aim for feta that can crumble easily with your hands—nothing soft and creamy.
Spinach. Fresh spinach for flavor and texture.
Parsley. For garnish.

See the recipe card for quantities.

How to Make Egg Muffins

Egg Muffins with Greek Feta and Tomato with Spinach (3)

Step 1: Heat a large skillet over medium heat. Drizzle in olive oil, onion, herbs, and spices—saute until the onions have slightly softened.

Step 2: Add the spinach. Stir-fry for 2-3 minutes long enough to wilt the spinach.

Step 3: Whisk the eggs. Add the seasoned onion and spinach mixture, and fresh parsley to the eggs. Give a stir to combine.

Step 4: Transfer the egg mixture to a 12-count muffin tin. Fill each tin ¾ full. Top with diced tomatoes.

Step 5: Bake in a preheated. oven 375°F for 18-20 minutes.

Egg Muffins with Greek Feta and Tomato with Spinach (4)

Helpful tip: allow the egg muffins to cool in the tin for at least 5 minutes before serving. In this case, they will hold their shape nicely.

Garnish with fresh feta and parsley.

Variations

Here are a few variations to make while still holding a Mediterranean taste to these egg muffins:

Spicy - add Aleppo pepper flakes while cooking to imbue heat into the dish.
Vegetables - add diced mushrooms or bell pepper for more flavor.
protein - add ground chicken or sausage when sauteing the onions for more protein.

How to Store Egg Muffins

Fridge:

Once the muffins are done baking, allow them to cool completely before storing them in a container or bag.

Label the container and enjoy them within 3 days.

Freezer:

How to Reheat

To heat them in the microwave, start by placing them on a microwave-safe plate. Cover the muffins with a microwave-safe lid or a paper towel to prevent splattering.

Microwave them on high for about 30 seconds to 1 minute per muffin.

Egg Muffins with Greek Feta and Tomato with Spinach (5)

Frequently Asked Questions

What are egg muffins?

Egg muffins are a popular breakfast dish made by baking beaten eggs mixed with various ingredients such as vegetables, cheese, and meat in a muffin tin.

They are a convenient and portable option for those looking for a quick and protein-packed meal on the go.

Are egg muffins healthy?

Egg muffins can be a healthy option as they are typically made with eggs, vegetables, and protein-rich ingredients.

However, it ultimately depends on the specific recipe and ingredients used. It's important to consider factors such as the amount of added fats or sodium, as well as portion sizes when determining their overall healthiness.

More Gluten-Free Breakfast Recipes

Quinoa Breakfast Bowl with Blueberries and Almonds
Breakfast Quinoa Bowl with Asparagus Recipe
Coffee Creamer Recipe (So Easy!)

Print Recipe

Greek Feta and Tomato Egg Muffins with Spinach Recipe

Indulge in Mediterranean-inspired Egg Muffins loaded with veggies, herbs, & feta. Perfect for make-ahead breakfasts & brunches.

Ingredients

olive oil for frying
1 small onion, diced
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon granulated garlic or 2 garlic cloves, finely chopped
¼ teaspoon salt
¼ teaspoon pepper
4 cups fresh spinach
12 large eggs
⅓ cup crumbled Greek feta
½ bunch fresh chopped parsley
1 medium tomato, diced
feta and parsley for garnish

Instructions

Preheat the oven to 375°F.
Place a nonstick skillet over medium heat. Add olive oil, onion, mint, oregano, garlic, salt, and pepper. Saute until onions soften, about 3-5 minutes.
Add the spinach to the pan and cook for 2-3 minutes until wilted. Crack the eggs while the spinach is cooking.
Crack twelve eggs into a large mixing bowl and beat them until fully combined using a fork or whisk.
Combine the sautéed onion and spinach with the whisked eggs, then add feta cheese and parsley. Stir well to fully incorporate all ingredients.
Transfer the egg mixture to each muffin tin hole using a ¼ cup measuring cup for consistency.
Top each egg with diced tomatoes.
Bake at 375°F for 18-20 minutes.
Garnish with feta crumbles and parsley.

Notes

How to Store Egg Muffins

Fridge: Once the muffins are done baking, allow them to cool completely before storing them in a container or bag. Label the container and enjoy them within 3 days.

Freezer:

Label the container or freezer-safe storage bags with the date and place them in the freezer for up to 3 months.

How to Reheat

From fridge: To heat them in the microwave, start by placing them on a microwave-safe plate. Cover the muffins with a microwave-safe lid or a paper towel to prevent splattering.