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Ultra close-up macro halved fluffy spinach and feta egg muffin with custardy center

Fluffy Spinach and Feta Breakfast Egg Muffins

Delicate, custardy, and protein-packed breakfast egg muffins baked with creamy Greek feta cheese, wilted organic spinach, sweet diced red bell pepper, and fresh green onions. Baked in 20 minutes, these naturally low-carb egg bites are the quintessential grab-and-go meal prep breakfast. 100% Halal wholesome.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings (2 muffins each)
Course: Breakfast, Brunch, Meal Prep
Cuisine: Keto, Low Carb, Mediterranean
Calories: 190
Ingredients Method Nutrition

Ingredients
  

Fluffy Egg Custard Base
  • 10 large eggs room temperature
  • 1/3 cup whole milk or half-and-half
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper freshly cracked
Mediterranean Fillings
  • 4 cups fresh baby spinach roughly chopped
  • 1 tbsp extra virgin olive oil
  • 3/4 cup feta cheese crumbled
  • 1/2 cup red bell pepper finely diced
  • 3 stalks scallions thinly sliced
  • 1 spray olive oil spray non-stick

Method
 

Step-by-Step Baking Walkthrough
  1. Prep Oven & Muffin Tin: Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin pan with olive oil spray, or line with reusable non-stick silicone baking cups (highly recommended for effortless release).
  2. Sauté Spinach & Peppers (Anti-Soggy Secret): Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped baby spinach and diced red bell pepper for 2 to 3 minutes until the spinach is fully wilted and moisture has evaporated. Transfer to a paper-towel-lined plate to drain any excess liquid.
  3. Whisk Egg Custard: In a large glass measuring pitcher with a pour spout, crack all 10 eggs. Add whole milk, garlic powder, salt, and black pepper. Whisk vigorously for 60 seconds until frothy, completely homogeneous, and pale yellow.
  4. Distribute Fillings: Evenly divide the wilted spinach, sautéed red peppers, sliced scallions, and crumbled feta cheese across the 12 muffin cups.
  5. Pour & Bake: Slowly pour the whisked egg mixture over the fillings in each cup, filling each about 3/4 full. Bake at 350°F (175°C) for 20 to 22 minutes, until the egg muffins are puffed, golden on top, and a toothpick inserted into the center emerges clean.
  6. Cool & Enjoy: Allow muffins to cool in the pan for 5 minutes (they will naturally settle and deflate slightly into dense, custardy bites). Run a small offset spatula around the edges to release. Serve warm with sliced avocado or chill for weekday meal prep!

Nutrition

Serving: 2gCalories: 190kcalCarbohydrates: 3gProtein: 14gFat: 13gSaturated Fat: 5gCholesterol: 380mgSodium: 360mgPotassium: 240mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 30mgCalcium: 16mgIron: 12mg

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