Egg Muffins with Spinach and Feta
Delicious and nutritious egg muffins packed with protein and essential nutrients, perfect for a quick breakfast or meal prep.
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)
- 1/4 cup diced onions (optional)
- Cooking spray or oil for greasing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or oil.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, crumbled feta, salt, pepper, and any additional vegetables you desire.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the muffin tin.
Notes
These egg muffins can be served with a side of fresh fruit or a salad. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. You can reheat them in the microwave or oven before serving.