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Keto Spinach, Feta & Tomato Egg Muffins

Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Easy Keto Spinach, Feta & Tomato Egg Muffins for Breakfast Mobile Featured Image

 7 eggs
 2 tbsp milk (1 fl oz/30ml)
 ¼ cup feta cheese (1.1 oz/30g)
  cup baby spinach (0.7 oz/20g)
 3 cherry tomatoes
 1 tbsp green onion
 ½ tsp salt
 1 pinch pepper

Chop the green onions, spinach & tomatoes and put everything in a larger bowl.


Add the eggs, milk and spices to the bowl and mix thoroughly with a whisk.


Preheat your oven to 300°F/150°C.


Spread your egg mixture over 6 molds of a silicone muffin pan.

☝︎ A silicone muffin pan is especially handy for this recipe because it doesn't need to be greased, it's super easy to clean, and the finished egg muffins can be easily squeezed out of the pan.

Alternatively, you can also use an ordinary muffin pan, but in my experience, it can sometimes be a bit more time-consuming to clean.


Crumble the feta cheese over your egg muffins before putting them in the oven.


Bake your keto spinach, feta & tomato egg muffins for about 25 minutes in your preheated oven.


Enjoy your keto egg muffins hot or cold.


Store the egg muffins in an airtight container in your fridge and consume them within 4 days.

Tip: These egg muffins are great as a meal prep breakfast idea!

Nutrition Facts

Serving Size 1 egg muffin

Servings 6

Amount Per Serving
Calories 114
% Daily Value *
Total Fat 8.3g13%
Total Carbohydrate 1.0g1%
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.