by Olena

Egg Muffins

by Olena

Egg Muffins Recipe with spinach, sun dried tomatoes, leftover quinoa and feta cheese. These healthy breakfast egg muffins are freezer friendly and make a complete breakfast on the go or snack.

These egg muffins are a complete breakfast on the go or a snack, filled with complex carbs from quinoa and healthy fats from flaxseed or chia seeds. So easy and delicious, I recommend to double the recipe and freeze. Also make sure to try my sweet potato egg bake and breakfast egg muffins (with broccoli).

These healthy breakfast spinach egg muffins are great for using up leftover quinoa, wilted spinach and sun dried tomatoes sitting at the bottom of a huge Costco jar. You could also make this recipe into an egg bake and cut into slices.


Please follow my recipe and either line baking pan openings with parchment paper liners and spray well, or use silicone muffin pan. DO NOT bake directly in a non-stick metal muffin tin, egg muffins will stick!

I hope you enjoy them!

Egg Muffins Recipe with spinach, sun dried tomatoes, leftover quinoa and feta cheese. These healthy breakfast egg muffins are freezer friendly and make a complete breakfast on the go or snack.


Egg Muffins

5 from 1 reviews

Egg Muffins Recipe with spinach, sun dried tomatoes, leftover quinoa and feta cheese. These healthy breakfast egg muffins are freezer friendly and make a complete breakfast on the go or snack.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins



  1. Preheat oven to 350 degrees F, place unbleached muffin liners into a 12 muffin tin and spray with cooking spray (alternatively, you could use silicone muffin tin). Also, you could make an egg bake in an 8 x 8 baking dish lined with unbleached parchment paper and then cut into squares.
  2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flaxseed/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix.
  3. Fill each opening with egg mixture 3/4 full. If you have extra mixture bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cool for about 10 minutes. Serve hot or cold.

Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in a microwave for easy breakfast on-the-go or snack.


* Substitute with 6 large eggs.

 Did you make this recipe? Please give it a star rating in the comments.

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43 comments on “Egg Muffins

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  1. I found this recipe by chance when I first started using quinoa. It was such a hit with the family when I first made it I had to start using a pan to bake instead of muffin tins. I like adding a dash of herbs de provence to the mix. Thank you !

  2. I’ve made these muffins before, and they’re delicious! If I wanted to make this into an egg bake, what kind of baking dish should I use and for how long should I cook it?

    1. It depends whether you are freezing or refrigerating, PLUS all microwaves are so different in terms of power. Try in 15 secs intervals and figure out the optimal time. There is really no universal guide to microwaving.

  3. Fixin to make these for a great mid morning snack, gonna use the quinoa and kale from Costco, my favorite store!! Will let you know how they turn out!! Thanks for the awesome recipe!!

    1. You are welcome, Valerie. I love Costco for its affordability of real food as well. No one can beat their prices and selection. And I’m not the one that walks away with packages of some cleaning sprays so all money well spent.

      1. They turned out so good!!! I used all egg white and the quinoa and kale!!! I will be making these on a regular basis!! Perfect for a mid morning snack!! Costco is the only place I get my meats from!! My oldest son works at Costco!! Great pay and great benefits! Thanks again for the recipe!!

  4. I made this recipe tonight for dinner and loved it. Its easy to make and very flavorful. I used mostly egg whites and made it in an 8 x 8 baking dish. Great recipe!

  5. Tried out this recipes anda turned out wonderful. I love how simple and quick it is to assemble, and the convenience of having it prepared for an on the go breakfast or snack. I knew just from reading the ingredient list that this was going to be a winner (I mean, c’mon: spinach, feta cheese and sundried tomatoes ?) The result was even better than expected. I also loved the addition of chia seeds!

  6. Delicious! We’re the hit of our Easter brunch! Next time I’ll put the tomato, feta and spinach in first and cover with the egg mixture. Had trouble equally distributing everything! Otherwise perfect!

    1. 1 cup of cooked quinoa, measured after cooking. Recipe would indicate uncooked or dry quinoa and call you to cook it if that’s what had to be done. That’s how recipes are written however I understand it could be read both ways.

      1. I’m gonna agree with Mel on this one – perhaps “1 cup cooked quinoa” instead of “1 cup quinoa, cooked” would be clearer. Thanks for the recipe, I’m going to try this tonight!! Looks amazing.

  7. Those look so good. Now if only I had a big Costco sized jar of sun dried tomatoes. Is it weird that I miss Costco all the time, even after being out of the states for 4 years??!

    I need to make some savory grab and go breakfasts… been relying on breakfast cookies since I went back to work last month!

    1. Lol Michelle. I don’t blame you. I can’t live without Costco. I hear your pain. I actually need to make breakfast cookies – on my list. Will check out your recipe.

  8. I love having a good breakfast, I’m trying to incorporate healthier versions, and this one looks healthy and yummy! Pinned!

  9. These look so good! They remind me of mini quiches which I love, but, healthier. I’ll try making these in the next few weeks when I can actually turn my oven on again!