Spinach & Feta Egg Muffins
Description:
These savory, protein-packed egg muffins combine fluffy eggs, fresh spinach, and tangy feta cheese for a delicious and healthy grab-and-go breakfast. They’re quick to make, easy to store, and perfect for meal prep!
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup milk (any type — dairy or plant-based)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or melted butter (optional, for richness)
- Optional add-ins: diced tomatoes, chopped onions, bell peppers, or cooked turkey bacon
Instructions:
- Preheat the Oven:
Set your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin or line it with silicone liners. - Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined. - Add the Fillings:
Stir in the chopped spinach and crumbled feta cheese. If you’d like, mix in any optional add-ins (like diced veggies or meat). - Fill the Muffin Cups:
Divide the mixture evenly among the muffin cups, filling each about ¾ full. - Bake:
Place the muffin tin in the oven and bake for 18–22 minutes, or until the muffins are set and slightly golden on top. - Cool & Serve:
Allow the muffins to cool for a few minutes before removing them from the pan. Serve warm or store for later.
Storage Tips:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze individually in freezer bags for up to 2 months. Reheat in the microwave for 30–45 seconds.
Serving Ideas:
Enjoy with a side of avocado, a slice of whole-grain toast, or a dash of hot sauce for extra flavor!
