Breakfast / Mediterranean
Spinach Feta Breakfast Muffins
Savory breakfast muffins packed with spinach and vegetarian feta. Their portable size makes them useful for breakfast at home or a lunchbox later.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 22 minutes
- Total
- 37 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 190°C (375°F). Grease a 12-hole muffin tin or use liners.
Whisk flour, baking powder, salt and pepper. Whisk eggs, milk and oil separately.
Combine the mixtures, then fold in spinach and vegetarian feta. Divide between the muffin holes.
Bake for 20–22 minutes until a skewer comes out clean. Cool for 5 minutes in the tin, then transfer to a rack. Serve two muffins per portion.
0 of 4 steps complete
A little kitchen know-how
- Choose feta made with microbial or vegetarian rennet.
Make it yours & keep it well
For vegan muffins, use 150 g soy yogurt instead of eggs, soy milk and vegan feta; bake until the centers are firm.
Storage: Refrigerate for 3 days or freeze for 2 months; reheat until hot throughout.
Estimated nutrition per serving
250 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months; reheat until hot throughout.
How can I make this vegan?
For vegan muffins, use 150 g soy yogurt instead of eggs, soy milk and vegan feta; bake until the centers are firm.
Keep the good food coming.
Turmeric Tofu Scramble
Golden tofu curds, sweet red pepper and wilted spinach make a savory vegan breakfast. Finish with fresh chives and cook the scramble in one skillet.
Apple Cinnamon Baked Oatmeal
A soft, sliceable oat bake with diced apple, cinnamon and a walnut topping. Make it ahead for breakfast and warm each portion with a splash of oat milk.
Lemon Ricotta Pancakes
Ricotta keeps these lemon pancakes tender, while fresh zest brightens the batter. Cook small batches over moderate heat for golden edges and soft centers.