• Erin Sheehan

Roasted Broccoli + Feta Egg Muffins

Updated: Jul 14, 2020

Mornings can be stressful, even for us morning people. Stressful mornings usually mean skipping breakfast or grabbing something to go, which may or may not be the healthiest choice. Don’t let the late-to-work panic or rush hour road rage derail your health and wellness goals. Start your morning off right with these egg muffins. They are so simple to make with ingredients you probably have on hand and will get you out the door into your hectic day nourished and satisfied!

We made these with leftover roasted broccoli, spinach, and feta cheese, but feel free to mix it up. Eggs are great for using up leftovers in your fridge. This recipe is very flexible and would taste amazing with a number of variations! Get creative and make the recipe your own. Bell peppers, mushrooms, onions, kale, parmesan, cheddar cheese would all make fabulous additions.

Roasted Broccoli + Feta Egg Muffins

Servings: 6 (2 egg muffins each)


  • 1-2 cups Spinach, chopped

  • 1-2 cups Roasted Broccoli

  • 1/4 cup Crumbled Feta Cheese

  • 10 eggs

  • ¼ cup Unsweetened, Full Fat Coconut Milk (or any milk)

  • ½ tsp Garlic Powder

  • ¼ tsp Crushed Red Pepper Flakes (optional)

  • 1 tsp Salt

  • Freshly Ground Black Pepper, to taste


  1. Preheat oven to 375F.

  2. If you are not using a non-stick muffin tin, spray with avocado oil.

  3. Divide spinach, broccoli, and feta cheese evenly in all 12 muffin cups.

  4. In a large bowl, whisk to combine eggs, milk, garlic powder, red pepper flakes, salt, and pepper to taste.

  5. Pour egg mixture over vegetables in each muffin cup until almost full.

  6. Bake for 15-20 minutes, or until egg muffins are set.

  7. Let cool before gently removing with a small rubber spatula or butter knife. Let cool completely before storing in refrigerator or freezer.

  8. To reheat, simply pop in the microwave starting at 30 seconds until the muffins reach the desired temperature.

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