Description
Quick and healthy egg muffins packed with spinach and creamy feta, perfect for breakfast or an on-the-go snack.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- Optional add-ins: diced tomatoes, bell peppers, or onions
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped spinach and crumbled feta cheese. If using optional ingredients, fold them in now.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for about 20-25 minutes, or until the muffins are puffed and set.
- Allow to cool slightly before removing from the tin. Serve warm or store for later.
Notes
These muffins can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 180mg
Keywords: egg muffins, spinach muffins, breakfast, meal prep, healthy snacks