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Spinach and Feta Muffin Omelets
Annie Graves

Spinach and Feta Muffin Omelets

5 from 1 vote
Enjoy these Spinach and Feta Muffin Omelets! Easy-to-make, protein-packed, and filled with spinach and feta cheese for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Muffin Omelets
  • 6 large eggs
  • 1/2 cup milk dairy or plant-based
  • 1 cup fresh spinach chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red bell pepper finely diced (optional)
  • 1/4 cup onion finely chopped
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste
Optional Add-Ins
  • 1/4 cup cherry tomatoes halved
  • A handful of chopped olives for a Mediterranean twist
  • A sprinkle of red pepper flakes for heat
Substitutions
  • Dairy-Free: Use a dairy-free milk alternative and replace feta with dairy-free cheese or omit it.
  • Low-Carb: This recipe is naturally low-carb!

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with silicone baking cups for easy cleanup.
Sauté the Vegetables
  1. Heat the olive oil in a skillet over medium heat.
  2. Add the chopped onion and red bell pepper and sauté for 3-4 minutes until softened.
  3. Add the chopped spinach and cook for another 1-2 minutes until wilted.
  4. Remove from heat and let cool slightly.
Whisk the Eggs
  1. In a large mixing bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper until fully combined.
Assemble the Muffins
  1. Divide the sautéed spinach and vegetables evenly among the muffin cups.
  2. Top each with crumbled feta cheese.
  3. Pour the egg mixture into each muffin cup, filling them about 3/4 full.
  4. You can add any optional toppings, like cherry tomatoes or olives, at this stage.
Bake the Muffin Omelets
  1. Place the muffin tin in the oven and bake for 20-25 minutes, or until the eggs are fully set and the tops are lightly golden.
  2. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve
  1. Enjoy your Spinach and Feta Muffin Omelets warm or store them for a quick, healthy breakfast on the go.

Notes

Nutritional Information (Per Muffin Omelet):

  • Calories: 100-120
  • Carbohydrates: 2g
  • Protein: 7g
  • Fat: 8g
  • Saturated Fat: 3g
  • Sodium: 200mg
  • Fiber: 1g
  • Sugar: 1g
 

Notes/Advice:

  • Additions/Subtractions:
    • You can use any type of cheese you like—cheddar, mozzarella, or goat cheese would also work well in this recipe.
    • If you prefer a heartier muffin, add extra veggies like mushrooms, zucchini, or broccoli.
    • For a richer flavor, substitute some of the milk with cream or half-and-half.