Spinach and Feta Breakfast Pizzas

Spinach and feta breakfast pizzas come together fast for a great weekday breakfast meal prep that's just perfect for vegetarians!

Pizza for breakfast? Yes, please!

We love a good egg meal prep around here, it's no secret. Mix up your morning breakfast routine with these spinach and feta breakfast pizzas. Prep them all ahead of time and you'll have a protein and veggie-packed breakfast for the week. We all get tired of the same old carbohydrate of choice with, say, cream cheese, butter, or even a nut butter. And pizza doesn't necessarily just have to mean cheese and toppings and tomatoes. Here, we've created a breakfast meal prep that involves spinach, feta cheese, and eggs. So delicious!

Spinach and Feta Breakfast Pizza Ingredients

Ingredients for Spinach and Feta Breakfast Pizzas
  • 4 whole grain English muffins, halved and lightly toasted
  • 1 Tbsp. olive oil
  • ½ cup finely diced red bell pepper
  • 2 cups baby spinach, packed, coarsely chopped
  • ½ tsp. garlic powder
  • ¼ tsp. crushed red pepper flakes, optional
  • Kosher salt and black pepper
  • 5 large eggs, beaten
  • ¼ cup crumbled feta cheese
  • ½ cup shredded mozzarella cheese

How to Make Spinach and Feta Breakfast Pizzas

Spinach and feta breakfast pizzas being assembled on a baking sheet

Start off by getting those English muffins all toasted under the broiler. Then, you'll cook some peppers in olive oil in a skillet, adding in the spinach until it wilts. Whisk the eggs together just a bit to beat them, and then add to the pan with the seasonings. This cooks pretty quickly once everything's prepped. The last add? The mozzarella and feta cheeses. The mozzarella gives it some creaminess and that fun cheese pull when you bit into it. And the feta? Well, it's so tangy and salty and delicious. Altogether, though, these breakfast pizzas have a bit of a Greek inspiration going on.

How to Store and Serve Spinach and Feta Breakfast Pizzas

Once these are made, you can meal prep them with some fresh berries like we've done here (so good), pop them into airtight containers and stick them in the fridge. You're good to go for a few days. When it's time to eat, nothing's stopping you from eating these pizzas cold if you want to. However, a few minutes in the oven, the air fryer, a cast iron pan, or the good ole toaster oven to crisp up the bottoms and re-melt the tops, will bring these breakfast pizzas back to life.

You can also make a batch of these for dinner and serve them with salad. They'd be great with soup, too. Think of all the veggies you can get into your diet in one meal with this awesome meal prep, right? We think these smart breakfast items will also withstand the freezer if you wrap them tightly in foil. Then, just pop them in the oven, frozen, at 350 for about 15 minutes. You'll never scramble for breakfast inspiration again if you've got these in the freezer!

Substitutions and Alterations

Close up of spinach and feta breakfast pizza

Feel free to use a different kind of bell pepper with these, or start with onions and peppers if you want some extra flavor (and more veggies).

Goat cheese and mozzarella would taste good together, too, if you don't have feta or don't like it. Use gluten-free English muffins to make this a gluten-free breakfast pizza if need be.

Try it with baby kale or arugula, wilted in the pan if you're out of spinach.

There are so many ways to adapt this. You can add even more protein with some cooked and sliced breakfast sausage layered on top of these pizzas, before you add the cheese or even crumbled and scrambled in with the eggs. So many ways to vary these; consider this a template!


Spinach and feta breakfast pizzas meal prep

Spinach and Feta Breakfast Pizzas

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: spinach, eggs, breakfast pizza
Servings: 4
Calories: 313kcal
Author: Meal Prep on Fleek


  • 4 whole grain Engilsh muffins halved and lightly toasted
  • 1 tablespoon olive oil
  • ½ cup red bell pepper finely diced
  • 2 cups baby spinach packed, coarsely chopped
  • ½ teaspoon garlic powder
  • ¼ tsp crushed red pepper flakes
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 5 large eggs lightly beaten
  • ¼ cup crumbled feta cheese
  • ½ cup shredded mozzarella cheese


  • Preheat broiler. Arrange English muffins cut side-up on a sheet pan.
  • Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper and sauté for 2 to 3 minutes, then add spinach and continue to sauté until it just wilts, 1 to 2 minutes more. Season vegetables with garlic powder and red pepper flakes, then add salt and pepper to taste.
  • Reduce heat to medium-low and add the eggs to the pan. Cook the eggs, stirring often, until almost set. Then, stir in the feta and half of the mozzarella cheese. Continue to cook until eggs are just set, then season to taste with salt and pepper; remove pan from heat.
  • Top each English muffin half with the scrambled eggs, then sprinkle tops with remaining mozzarella cheese.



Calories: 313kcal | Carbohydrates: 26g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 252mg | Sodium: 506mg | Potassium: 352mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2501IU | Vitamin C: 28mg | Calcium: 320mg | Iron: 3mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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