Egg muffins are scrambled eggs you can pick up and carry. Eggs are whisked with spinach, feta and a little garlic, poured into a muffin tin and baked until just set.
They’re one of the most budget-friendly ways to prep a high-protein breakfast. Half a dozen eggs make six muffins, and they’ll take whatever vegetables or cheese ends you need to use up.
Bake them once and breakfast is covered for most of the week.
Ingredients and Swaps
- Eggs: Six large eggs make six muffins.
- Spinach: Fresh, chopped. For frozen spinach, thaw ¼ cup and squeeze it very dry.
- Feta: Salty and tangy. Shredded cheddar, Swiss or pepper Jack also work.
- Milk: A splash keeps the muffins tender. Any milk works.
- Add-ins: Diced bell pepper, onion, cooked bacon or ham, up to ½ cup total.
Tips for Egg Muffins That Don’t Stick
- Grease generously. Eggs cling to metal. Coat each cup well with butter or cooking spray, or use a silicone muffin pan or liners.
- Fill about three-quarters full. The muffins puff in the oven, then settle as they cool. That’s normal.
- Don’t overbake. Pull them when the centers are just set and no longer jiggle. Overbaked eggs turn rubbery.
- Rest before removing. Five minutes in the pan, then run a knife around the edges.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $1.88 from Walmart, $1.73 from ALDI · Per Serving – $0.29 to $0.31
Spinach & Feta Egg Muffins
Ingredients
Method
- Preheat the oven to 350°F. Grease 6 cups of a muffin tin generously.
- Whisk the eggs and milk together in a bowl or large measuring cup.
- Stir in the spinach, feta, garlic, salt and pepper.
- Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes, until puffed and set in the center.
- Cool in the pan for 5 minutes, then run a knife around the edges and lift out.
Notes
- Add diced bell pepper or onion.
- Use shredded cheddar in place of the feta.
- Sprinkle with red pepper flakes for a little heat.
How to Serve Them
Eat them as they are, tuck one into an English muffin with a slice of cheese, or pair two with fruit or toast. For more breakfasts you can prep ahead, see Freezer Breakfast Burritos and The Best Make-Ahead Breakfasts for Busy Mornings.
Storage and Freezing
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 2 months. Wrap individually or freeze on a tray first so they don’t stick together.
- Reheat in the microwave for 30–60 seconds, or a little longer from frozen.
Egg Muffin Questions
Why did my egg muffins deflate?
All baked eggs puff up from steam and then sink as they cool. They’ll still taste the same.
Can I use egg whites?
Yes. Use about 1¼ cups of liquid egg whites in place of the whole eggs.
Can I make a bigger batch?
Yes. Double everything for a full 12-cup muffin tin. The baking time stays about the same.
