Spinach and Feta Egg Muffins
These spinach-and-feta egg muffins are a quick and healthy breakfast option, packed with protein and flavor, perfect for busy mornings.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- to taste salt and pepper
- 1/2 cup diced bell peppers (optional) For added flavor and color
- 1/4 cup diced onions (optional) For added flavor
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Whisk eggs and milk in a bowl until smooth.
- Stir in chopped spinach, crumbled feta, salt, pepper, and optional peppers or onions.
- Divide the mixture evenly among muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, until set and lightly golden on top.
- Cool a few minutes, then remove. Serve warm or cool completely and refrigerate for meal prep.
Notes
These muffins can be served with a side salad or toast. For longer storage, freeze in a single layer, then transfer to a freezer bag. Reheat in the microwave.