High-Protein Spinach & Feta Egg Muffins
Description
These High-Protein Spinach & Feta Egg Muffins are fluffy, savory, and packed with spinach, creamy feta, fresh herbs, and plenty of protein. They’re perfect for breakfast, meal prep, a quick snack, or a light lunch. Bake them once and enjoy an easy grab-and-go meal throughout the week!
Ingredients
6 large eggs
½ cup cottage cheese
½ cup crumbled feta cheese
1 cup fresh spinach, finely chopped
2 green onions, sliced
2 tbsp fresh dill, chopped
¼ cup shredded mozzarella
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
¼ tsp salt
1 tbsp olive oil or cooking spray
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 6-cup jumbo muffin pan or 10–12 regular muffin cups.
Add the eggs and cottage cheese to a blender and blend until smooth and creamy.
Pour the egg mixture into a bowl and stir in the spinach, feta, green onions, dill, mozzarella, garlic powder, onion powder, black pepper, and salt.
Divide the mixture evenly among the muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until the eggs are puffed, golden around the edges, and completely set in the center.
Allow them to cool for 5 minutes before removing from the pan.
Garnish with a little extra fresh dill or green onion and serve warm.
💪 Protein Tips
For even more protein, use high-protein cottage cheese and add an extra 2–3 egg whites to the mixture. These muffins are also naturally low in carbohydrates.
Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Can I make these ahead of time?
Absolutely! Store them in the refrigerator for up to 4 days.
Q: Can I freeze them?
Yes. Cool completely, wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat.
Q: Can I replace the feta?
Yes. Try goat cheese, reduced-fat feta, or shredded cheddar.
Q: What can I add to these egg muffins?
Diced bell peppers, mushrooms, tomatoes, turkey bacon, chicken, or herbs are all delicious additions.