Back to All
January 15, 2019

Greek Style Egg Muffins

Written by: Elizabeth Elam, MS, RDN, LDN

Prep Time: 8 minutes

Cook Time: 20 minutes

Makes: 12 servings


10 eggs
2 tablespoons skim milk
½ cup feta cheese
½ cup sun-dried tomatoes, julienne cut
1 cup fresh baby spinach, chopped
Salt and pepper to taste
Cooking spray


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heavily spray a muffin tin with cooking spray (or use a silicon muffin tin).
  3. In a medium bowl, whisk together the eggs, milk, salt, and pepper (if using) until combined.
  4. Evenly distribute the spinach, tomatoes, and feta into each muffin cup.
  5. Pour the egg mixture into each muffin cup until roughly 2/3 full.
  6. Place the muffin tin on a baking sheet (in case egg muffins overflow while baking).
  7. Bake for 20 minutes or until eggs have firmed and the cheese is brown and bubbly.

Nutritional Information:

Serving Size:  1 egg muffin

Calories: 127, Fat: 10g, Protein: 7g, Carbohydrates: 3g, Fiber: 1g, Sodium: 198mg

Nutrition Tip:  These egg muffins come together in no-time. It’s best to bake them in a silicon muffin pan; however, if using a metal pan, be liberal with cooking spray to prevent the muffins from sticking. These muffins keep in the fridge for about 5 days. If freezing, thaw in the fridge the night before and microwave to heat through (or enjoy cold!)

Adapted from:

Learn More About Nutrition Services 

Don't delay the care you need.

Open 7-days a week with same-day appointments.