Last weekend, I prepped a batch of these egg muffins before my week got away from me—and they saved my breakfast more than once. With creamy feta, tomato, and iron-rich spinach, they're like the breakfast bowls you can eat with your hands.
I've tested them in different kitchens—from my first apartment oven to the one I've got now, and they're always easy, flavorful, and always disappear fast.
Since you are on your way to becoming the meal-prep master, let's continue the streak with the best-ever cinnamon tahini waffles 🙌. They freeze and heat up in the toaster beautifully.
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, turkey sausage, or even diced bell pepper.
Egg Muffins Ingredients
- Eggs (12 large) – The base of everything—nutritious and protein-packed.
- Onion, herbs & spices – A savory mix of sautéed onion, dried mint, oregano, and garlic adds that Mediterranean flavor.
- Greens & veggies – Spinach brings freshness and body, while tomato adds juiciness.
- Greek feta – Choose a crumbly, firm feta that packs a salty-tangy punch.
- Parsley (optional) – Adds brightness as a final touch.
(See the full ingredient list in the recipe card below for exact measurements.)
Want to switch things up? Try this baked egg dish with Italian sausage and sweet potato—no muffin tin needed, and it's completely dairy-free.
How to Make Egg Muffins
- Cook onion, herbs, and spices in olive oil until softened.Stir just until wilted.
- Whisk eggs, then stir in the sautéed veggies, parsley, and feta.
- Pour into a greased 12-cup tin and top with tomatoes.
- Pop them in the oven at 375°F until set and golden—about 18 to 20 minutes.
Before Enjoying These
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.
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.
- Place them in the freezer for up to 3 months.
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.
Greek Breakfast Egg Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Fluffy, savory, and packed with Mediterranean flavor—these easy egg muffins are perfect for make-ahead breakfasts, brunches, or healthy snacks.
Ingredients
- Olive oil, for cooking
- 1 small onion, diced
- 1 tsp dried mint
- 1 tsp dried oregano
- 1 tsp granulated garlic (or 2 fresh cloves, minced)
- ¼ tsp sea salt
- ¼ tsp black pepper
- 4 cups fresh spinach
- 12 large eggs
- ⅓ cup crumbled Greek feta
- ½ bunch fresh parsley, chopped
- 1 medium tomato, diced
- More feta + parsley for garnish
Instructions
- Preheat your oven to 375°Fahrenheit and grease a 12-cup muffin tin.
- In a skillet over medium heat, warm a little olive oil. Add the onion, dried mint, oregano, garlic, salt, and pepper. Sauté until the onion softens—about 3–5 minutes.
- Toss the spinach into the skillet and cook until wilted, about 2–3 minutes. Set aside to cool slightly.
- In a large bowl, crack the eggs and beat until well combined.
- Add the cooked spinach-onion mixture, crumbled feta, and parsley to the eggs. Stir to combine.
- Scoop about ¼ cup of the mixture into each muffin cup. Top with diced tomatoes.
- Bake for 18–20 minutes or until set in the center.
- Let cool slightly before removing them from the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Gluten-Free, High-Protein
- Method: Muffin Tin / Oven-Baked
- Cuisine: Mediterranean
lorendo says
I’ve been making these egg muffins for months. Sometimes I add bell peppers and mushrooms. It always comes out good.
Ashley says
Sounds delicious, Lorendo!