Description
Delicious and simple egg muffins packed with spinach and feta, perfect for a quick breakfast or meal prep.
Ingredients
Scale
- 6 eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced tomatoes (optional)
- 1/4 cup diced onions (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the eggs and milk in a large bowl until smooth.
- Stir in chopped spinach and crumbled feta.
- Add any optional peppers, tomatoes, or onions you want.
- Season the mix with salt and pepper.
- Grease the muffin tin well.
- Pour the egg mix into each cup, about three quarters full.
- Bake the muffins for 20 to 25 minutes until set.
- Let the muffins cool a little in the tin.
- Remove muffins and finish cooling on a rack.
- Serve warm or cool and pack for later.
Notes
Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to two months. Reheat gently to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: egg muffins, spinach, feta, breakfast, meal prep, easy recipes