Feta & Spinach Egg Muffins

  • Author: Ciara Attwell
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Lunch
  • Cuisine: Healthy Lunch


Delicious egg muffins flavoured with feta cheese and spinach. A tasty and healthy low carb lunch.


  • 100g feta
  • 50g fresh spinach
  • 5 medium eggs
  • black pepper
  • spray oil


  1. Preheat the oven to 180c.
  2. I recommend using silicone muffin cases to help prevent the egg from sticking but you can use paper if you don’t have any. Add six cases to a muffin tin.
  3. Chop the feta and spinach into small pieces.
  4. Crack the eggs into a large jug and whisk with a fork. 
  5. Add the feta and spinach and mix well. Add a little black pepper.
  6. Spray the inside of the muffin cases with some spray oil.
  7. Pour the egg mixture into the cases, dividing between all six.
  8. Bake in the oven for 20-25 minutes until golden brown on top.
  9. Serve two per portion with some salad or crudites for lunch.


These muffins will keep in the fridge for 48 days. Reheat for a minute in the microwave.