Healthy Greek Egg Muffins

Healthy Greek Egg Muffins are perfect for your weekly meal prep or just for a quick on-the-go breakfast. The addition of flour and baking soda ensure your egg muffins do not get wet when re-heating.

January 16, 2024


Healthy Greek Egg Muffins

Alissa DiSanto
  • Prep Time
    10 min
  • Cook Time
    20 min
  • Total Time
    30 min
  • Servings
  • Difficulty


  • 8 eggs
  • 1/3 cup half & half
  • 1 tbsp Greek seasoning
  • Pinch of salt
  • 2 tbsp flour
  • ½ tsp baking powder
  • ¼ red onion chopped
  • 1 cup baby spinach chopped
  • 1 cup cherry tomatoes quartered
  • ¾ cup crumbled feta cheese


  1. Preheat oven to 350°F and spray your cupcake pan with nonstick cooking spray.
  2. Divide the onion, spinach, and tomatoes between the 12 cupcake tins. Set aside.
  3. In a large bowl or large measuring cup with a spout, whisk together the eggs, half and half, Greek seasoning, salt, flour, and baking powder until fully combined. You may see small lumps of flour and that is totally okay.
  4. Divide the egg mixture between the 12 cupcake tins and pour overtop the veggies. Top with the crumbled feta cheese.
  5. Bake in your preheated oven for 18-20 minutes or until the eggs are set and fluffy. Remove from the oven and allow to cool for a few minutes before removing the egg muffins from the pan. Serve hot and/or store in an airtight container in the fridge for 2-3 days.


  • The flour and baking powder ensure when storing and reheating your eggs muffins that you do not get a watery or wet texture on the exterior of the muffin. If you plan to eat them all at once, you can omit the flour and baking powder.
  • Your egg muffins will be very fluffy but will slightly fall and deflate as they cool. This is totally normal!
  • To reheat, simply pop your egg muffin in the microwave or air fryer for 30-60 seconds.



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