Description
Start your day with these delicious Spinach and Feta Egg Muffins, perfect for meal prep! They are easy to make, packed with flavor, and great for a quick breakfast on the go.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped spinach and crumbled feta cheese.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until the muffins are set and lightly golden.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
- For best results, ensure your spinach is well-drained before adding it to the egg mixture.
- You can add other vegetables like diced bell peppers or onions if you like.
- These muffins can be reheated in a microwave or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 100mg