1-First Step: Preheat and prepare the pan Start by preheating your oven to 350°F. While the oven heats, grease a 12-cup muffin tin with butter or olive oil. You want each cup lightly coated so the muffins release easily after baking. If you use a silicone muffin tin, removal gets even easier. That is one of my favorite tricks for feta egg muffins, especially when I know I will be making a batch for the week.

2-Second Step: Whisk the eggs and seasonings Crack 12 eggs into a large bowl and whisk until the mixture looks smooth and well blended. Add 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Keep whisking for a few seconds so the seasoning spreads evenly through the eggs. This is also the point where you can add a splash of cream if you are adjusting the recipe and want a softer texture. If you do reduce the number of eggs, a little cream helps keep the muffins rich and tender.

3-Third Step: Mix in the spinach Add 2 cups roughly chopped spinach to the egg mixture and stir gently. The spinach should be distributed throughout the bowl so every muffin gets some green in each bite. If your spinach leaves are very large, chop them a little more so they fit neatly into the cups. Fresh spinach works best here because it softens nicely as it bakes. If you want to use another green, you can, but spinach gives these easy egg muffins with spinach and feta their classic flavor and look.

4-Fourth Step: Fill the muffin cups Evenly divide the mixture into the prepared muffin cups, filling each one about halfway. This gives room for the eggs to puff as they bake without spilling over. Then sprinkle or top each cup with the 100 grams crumbled feta cheese. Try to keep the feta spread evenly across the tray so every muffin has the same salty, creamy finish. If you are making a double batch, work in the same pattern each time for even results.

5-Fifth Step: Bake until set Bake the muffins for 18 to 20 minutes at 350°F, or until the centers are set. The tops should look puffed and lightly golden, and the middle should no longer jiggle when you gently shake the pan. If you are not sure, insert a toothpick into the center of one muffin. It should come out mostly clean. Oven times can vary a little, so start checking near the 18-minute mark. If you like a softer center, pull them closer to 18 minutes. If you prefer a firmer texture, let them go the full 20 minutes.

6-Final Step: Cool and serve Let the muffins cool for a few minutes in the pan before removing them. This short rest helps them hold their shape. Serve them immediately while warm, or let them cool fully and store them in an airtight container in the fridge for up to 5 days. The full recipe time is quick: 5 minutes prep, 20 minutes cook time, and 25 minutes total. That makes these easy egg muffins with spinach and feta perfect for rushed mornings, brunch prep, or a simple breakfast spread.