Egg Muffins with Spinach and Feta
Healthy, protein-packed muffins with spinach and feta, perfect for busy mornings.
Ingredients
Main Ingredients
- 6 large large eggs Fresh, large eggs
- 1 cup fresh spinach, chopped Can use frozen if thawed and excess water squeezed out
- 1/2 cup feta cheese, crumbled Can swap for cheddar or mozzarella if preferred
- 1/2 cup diced bell pepper Optional ingredient for added flavor
- 1/4 cup milk Regular or non-dairy milk can be used
- Salt and pepper to taste To season
- Cooking spray or olive oil for greasing For greasing muffin tin
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, feta cheese, and diced bell pepper (if using). Season with salt and pepper to taste.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake in the preheated oven for 18-20 minutes or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
Notes
These muffins can be served warm or at room temperature. Great for meal prep, store in an airtight container in the refrigerator for about 4-5 days or freeze wrapped tightly.