Gluten Free Egg Muffins with Spinach and Feta
Light yet satisfying gluten-free egg muffins packed with fresh spinach, tangy feta, and protein-rich eggs perfect for meal prep, low-carb diets, and quick breakfasts.
Ingredients
- 6 large eggs
- 1 cup fresh spinach chopped (or ½ cup frozen spinach, thawed and squeezed dry)
- ½ cup crumbled feta cheese
- ¼ cup milk dairy or unsweetened almond milk
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil or nonstick spray for greasing muffin tin
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone baking cups.
- Whisk eggs in a large bowl until well combined. Add milk, garlic powder, salt, and pepper; whisk until smooth.
- Stir in spinach and feta, folding gently to keep the cheese intact.
- Divide mixture evenly among muffin cups, filling each about ¾ full.
- Bake 18–22 minutes, or until tops are firm and lightly golden. A toothpick should come out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or cool completely for storage.
Notes
Grease tins well or use silicone liners to prevent sticking. Avoid adding watery vegetables without cooking or draining first. Freezes well for up to 3 months.
Nutrition
Serving: 1muffinCalories: 80kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 2.5gPolyunsaturated Fat: 3gCholesterol: 125mgSodium: 170mg
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