spinach, feta, and egg mini muffin cups
Last updated: September 2023
A great make-ahead, freezer-friendly breakfast for little ones that includes both veggies & protein.
If you’re looking for a recipe for the whole family that can be prepped ahead of time and/or made fresh, this is a perfect one to add to your rotation! There’s truly nothing like grabbing a breakfast item from the fridge or freezer, re-heating, and having a breakfast ready in just minutes. These freeze so well and way too easy to pop in the microwave, heat up, and serve for an easy breakfast along with some fruit!
The great thing about this recipe is that you can swap out the add-ins based on what you have on-hand or just what you prefer to change up the flavors. The flavors of bacon, spinach, and feta together are pure magic but the flavor combinations here are endless - I share some combination ideas below for you! Hope you enjoy!
WHAT YOU NEED (yields 24 mini muffins)
6 eggs: I’ve found that this is the perfect amount to make 24 mini egg muffins. You can do more or less depending on the amount of ingredients you add-in, but this amount works well in this recipe.
4-5 strips cooked bacon: I like to cook ahead of time, or at the beginning of this recipe, to give the bacon some time to cool off and for any grease to be patted off. I lay flat on some paper towels after they’ve cooled, then chop afterwards.
Big handful of spinach: I say “big handful” here instead of an exact measurement because it really depends on your preference here. Spinach has vitamins and minerals like vitamin E and magnesium among other health benefits, so I love including in breakfast!
Crumbled feta cheese: feta cheese is one of several cheeses you can add into egg muffins and we use it in several recipes in our house. It contains calcium and protein and but can be high in sodium, so I sprinkle just a moderate amount per egg muffin here.
Salt & pepper: I would start with a pinch (think 1/8 tsp) of each if you’re unsure of how much to add. I like to go a little lighter as the bacon and feta cheese add sodium here.
HOW TO MAKE
Preheat oven to 350F
Whisk eggs well in a medium-sized bowl and set aside
Chop spinach (or cut with kitchen scissors) along with cooked bacon into small pieces. You don’t want to have any pieces too big for the mini muffins.
Fill each muffin cup with spinach, bacon, and feta (add-ins) first. Then, use a measuring cup to easily scoop in the egg mixture. I like to use a silicone mini muffin pan (I don’t spray with non-stick spray beforehand) and the muffins just pop right out! If you’re using a non-silicone pan, you will need to use a non-stick spray to ensure the eggs don’t stick.
Season each cup with salt and pepper.
Bake for about 18 minutes, until slightly golden on top. Cook times may vary based on oven — I would do the toothpick test (just stick a toothpick in an egg cup and make sure it comes out clean) to make sure nothing comes out liquid-y around the 16 minute mark.
Let them cool on a baking rack for about 5 minutes before serving and/or storing as they will be HOT out of the oven.
*Note: if you’re making the muffin cups larger, this recipe will likely yield around 6 large egg muffins and will need more time to bake - around 22 minutes. Again, toothpick test is key to make sure you don’t under-cook!
Equipment & Tools Needed
Oven (I haven’t tried cooking this recipe another way yet)
Mini egg muffin pan: I use this one from Amazon! To clean, I just soak with hot water then scrub each cup with a sponge afterwards with hot water and light soap.
Mixing bowl: We have two sets of mixing bowls that we use in the kitchen. I like these bowls from Cuisinart or the Fine Dine stainless steel mixing bowls. Any medium/large sized bowl should do!
Something to whisk eggs with: you can use a whisk or a fork! I use whatever is easiest to grab. Just make sure they’re whisked well and you’ll be golden.
Add-In Combination Ideas
Other than the combination of feta, bacon, and spinach, you can do so much in this recipe! I share some ideas below.
Breakfast sausage & cheddar
Broccoli & cheddar
Ham & cheddar
Tomato, parmesan, and spinach
Mushroom & swiss
Bell peppers, red onions, feta cheese
Pepperoni & mozzarella
Serving, Storage, and Re-Heating
I serve to my 2.5-year-old as-is and he takes bites out of the mini egg muffins. You also have the option to “de-construct” to serve to younger kiddos, almost like a scrambled egg.
Store in an air-tight container in fridge for 3 days, freeze for up to 3 months in air-tight bag or container.
To re-heat from fridge, heat in microwave for about 5 seconds. To thaw, I set in fridge overnight from frozen and heat up in the morning. You can also defrost in microwave and heat for a few seconds.
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Spinach, Bacon & Feta Mini Egg Muffins
Ingredients
Instructions
Notes
- Keep in fridge for up to 3 days in air-tight container, freeze for up to 3 months
- I recommend using a silicone mini muffin pan for these. I don't spray the pan beforehand as they just pop right out! If you're not using a silicone pan, I recommend first spraying with a non-cook spray.
- For add-ins, you can swap the bacon for ground breakfast sausage (cooked) or omit completely. Instead of feta cheese, you can swap in cheddar cheese (pairs so well with spinach!)
