Mediterranean Egg Muffins (Spinach, Feta & Herbs)

Mediterranean egg muffins with spinach, feta and herbs baked in a muffin tray.

These Mediterranean egg muffins are a simple, protein-rich breakfast that’s perfect for busy mornings or meal prep. Made with eggs, cottage cheese, spinach and feta, they bake into soft, savoury muffins with a custardy centre and lightly golden edges.


Fresh herbs like parsley and dill bring brightness, while lemon zest adds a subtle lift that keeps the flavour clean and balanced. Sautéing the onions and spinach beforehand ensures the muffins stay tender rather than watery.


They store beautifully in the fridge or freezer, making them an easy grab-and-go breakfast or high-protein snack during the week.

Mediterranean Egg Muffins (Spinach, Feta & Herbs)

Protein-rich Mediterranean egg muffins with spinach, feta, herbs and cottage cheese. Perfect for meal prep breakfasts.

Author
Healthythandi
Prep Time
15 minutes
Cook Time
20 minutes
Servings
12 muffins

Ingredients

  • 8 large eggs
  • ½ cup cottage cheese
  • ⅓ cup feta cheese
  • 1 cup spinach, finely chopped
  • ½ cup red onion, sautéed
  • 2 tbsp fresh parsley, chopped
  • 1–2 tbsp fresh dill, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • Zest of ½ lemon

Directions

  1. Preheat the oven to 180°C.
  2. Grease a muffin tray very well to prevent sticking.
  3. Heat 1 tablespoon olive oil in a pan over low-medium heat.
  4. Add the chopped red onion and sauté for about 3–4 minutes until soft and slightly sweet.
  5. Add the spinach and cook just until wilted.
  6. Remove from heat and allow the mixture to cool slightly.
  7. Crack the eggs into a large bowl and whisk until just combined.
  8. Avoid over-whisking to prevent excess air.
  9. Add salt, black pepper, chopped herbs and lemon zest.
  10. Fold the cooled onion and spinach mixture into the eggs.
  11. Gently fold in the feta cheese.
  12. Mix lightly so the feta stays in small pieces.
  13. Spoon the egg mixture evenly into the muffin cups, filling each about three-quarters full.
  14. Bake for 18–22 minutes until the centres are just set and the tops look matte rather than wet.
  15. Allow the egg muffins to rest in the tray for about 5 minutes before gently removing.
  16. Let them cool completely before storing.
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