Spinach & Feta Egg Muffins

Here’s a simple and tasty recipe for Spinach & Feta Egg Muffins – perfect for meal prep or a quick breakfast!

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🧁 Spinach & Feta Egg Muffins

🕒 Prep Time: 10 min

🍳 Cook Time: 20–25 min

🍽 Servings: 6 muffins

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🥚 Ingredients:

• 6 large eggs

• 1/4 cup milk (optional, for fluffier texture)

• 1 cup fresh spinach, chopped

• 1/2 cup crumbled feta cheese

• 1/4 cup diced onion (optional)

• Salt & pepper, to taste

• Olive oil or non-stick spray (for greasing)

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👩‍🍳 Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with olive oil or non-stick spray.

2. Sauté (optional): If using onions or if you prefer wilted spinach, lightly sauté the onions and spinach in a pan with a bit of olive oil for 2–3 minutes.

3. Mix Eggs: In a large bowl, whisk the eggs and milk until well combined. Add salt and pepper to taste.

4. Add Fillings: Stir in chopped spinach (cooked or raw), feta cheese, and onions if using.

5. Pour into Tin: Divide the mixture evenly among the 6 muffin cups.

6. Bake for 20–25 minutes or until the egg muffins are set in the center and lightly golden on top.

7. Cool & Serve: Let them cool slightly before removing from the pan. Serve warm, or store in the fridge for up to 4 days.

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💡 Tips:

• Add chopped tomatoes, bell peppers, or mushrooms for variety.

• These freeze well! Reheat in the microwave for 30–60 seconds.

Let me know if you’d like a printable version or meal prep guide!