Spinach Feta Egg Puffs

The fourth of July and Spinach Feta Egg Puffs. The 4th in my family has always been a major holiday. I was born on June 30th and 4 days later my twin brothers celebrate their birthday on July 4th. There was always cake and fireworks on the 4th as kids and as we got older, we moved towards celebrating with beach parties (cake and fireworks still included).

This year was no different! I came in to Jax Beach for the holiday and to my delight, my siblings were in town for the whole week with their families. Dad and Betsy (his beautiful fiancé) know how to throw some killer parties and they decided to host the first leg of a three leg house “crawl” for their friends. They hosted mimosas and a light breakfast spread and then would move onto the next house for lunch. Betsy and I got inspired in the kitchen talking about recipes and she asked me to take over making the mini sausage puffs.

Spinach Feta Egg Puffs

The recipe for Impossibly Easy Mini Breakfast Sausage Pies  is what we made that day. They were all gone by noon, needless to say a big success. When I got home to Charlotte, I had some frozen spinach and feta cheese that were begging to be made into something and I thought of making a spin on the Sausage Pies, but a vegetarian version.

I combined the filling of sautéed spinach, onions, garlic, and butter with feta cheese and then used the bisquick part of the original recipe to complete this Spinach Feta Egg Puffs recipe! This recipe can be made into normal cupcake size puffs, mini puffs, or even huge puffs with the extra large cupcake pans. I made mini puffs and huge puffs for fun… some for now and more for later as they are great to freeze and later defrost! You can also change the filling to make it what you want…. vegetarian, savory, sweet, etc.

A quick weekday breakfast easy to heat up on the fly, or a great addition to a buffet table (like our 4th party) where people can graze with one bites. This recipe is one to keep on hand!

Spinach Feta Egg Puffs

Spinach Feta Egg Puffs

  • Servings: 24 regular size muffins
  • Print

The flavor of spanakopita combined with the puff of a savory pancake. This spinach, feta, and onion egg puff is the answer to a successful brunch!


  • 1 tablespoon butter
  • 1/2 yellow onion, chopped
  • 3 cloves of garlic, chopped
  • 1/2 pound frozen spinach , dethawed
  • 8oz fresh mushrooms, chopped (optional)
  • 4 oz (1/4 cup) feta cheese
  • Salt and pepper to taste
  • 1/4 cup grated parmesan cheese
  • 1 cup Original Bisquick™ mix
  • 1 cup milk
  • 4 eggs


  1. Heat oven to 375°F. Spray 24 regular-size muffin cups, 12 large muffin cups, or 48 mini muffin cups with cooking spray.
  2. In 10-inch skillet, melt butter and cook onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently until onion is translucent. Cool 5 minutes; If using mushrooms sauté with onions and garlic.
  3. Mix in spinach, feta, and parmesan cheese until well combined.
  4. In medium bowl, stir Bisquick, milk, and eggs together with whisk or fork until blended.
  5. Spoon 1 tablespoon baking mixture into each muffin cup. Top with dollop of spinach mixture. Then spoon 1 tablespoon baking mixture on top spinach mixture in each muffin cup (less for mini muffins, more for large).
  6. Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes.
  7. With thin knife, loosen sides of puffs from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes or longer, and serve.

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