I don’t know about you, but sometimes I feel like the summer holidays are even busier than the school year! Between juggling summer camps, days out, family visits and trying to keep on top of work, the weeks seem to fly by. That’s why I find meal prep even more essential during the summer. These Spinach & Feta Egg Muffins have become one of my favourite things to make at the start of the week. They’re perfect to have waiting in the fridge for those busy mornings when everyone is heading in different directions, or for a quick lunch enjoyed in the garden with a simple side salad.
They’re also a brilliant recipe to make with the kids. If you’re anything like me, you’ll know that keeping them entertained during the holidays can sometimes feel like a full-time job! Getting them involved in the kitchen is a great way to spend an hour together, teach them a few cooking skills and, hopefully, encourage them to try something new. Mixing the eggs, crumbling the feta and filling the muffin cases are all jobs little hands can help with.
These muffins are packed with protein, spinach and creamy feta, making them a filling and nutritious option that can be enjoyed warm or cold. I love making a batch on Sunday evening so we’ve got breakfasts and lunches sorted for the first few days of the week.
Why You’ll Love These Spinach & Feta Egg Muffins
- Ready in around 30 minutes.
- Perfect for meal prep and busy weeks.
- High in protein to keep you fuller for longer.
- Delicious served warm or cold.
- Great for breakfast, lunch or as a snack.
- Easy to customise with your favourite vegetables.
- Freezer-friendly for even easier meal planning.
- A fun recipe to make with the kids during the summer holidays.
Some of our favourite summer memories are made on the busiest days, when we throw together a picnic, head off on an adventure and make the most of the long evenings. Having simple recipes like these ready to go makes those days feel just that little bit easier. Looking for more summer snack inspiration? Try my easy lunch box recipes, they’re perfect for summer too.
If you make these Spinach & Feta Egg Muffins, I’d love to see them! Be sure to tag @littleloucooks on social media so I can see your delicious creations.
Spinach & Feta Egg Muffins
Equipment
Ingredients
- 8 large eggs
- 2 tbsp milk
- 100 g feta crumbled
- 2 large handfuls baby spinach finely chopped
- 3 spring onions finely sliced
- 50 g cheddar cheese grated
- 1 tsp dried oregano
- 6 cherry tomatoes halved
- Salt and freshly ground black pepper
- Olive oil spray or a little butter for greasing
Instructions
- Preheat the oven to 180°C . Grease or line a 12-hole muffin tin. I use silicone moulds
- In a large bowl, whisk together the eggs, milk, oregano, a pinch of salt and plenty of black pepper.
- Stir in the spinach, spring onions, feta and half of the grated cheddar.
- Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
- Sprinkle the remaining cheddar over the top and add the cherry tomato halves.
- Bake for 20–25 minutes, or until the muffins are puffed up, lightly golden and set in the centre.
- Leave to cool in the tin for 5 minutes before carefully removing.
- Serve warm or cold.
