Egg Muffins with Spinach and Feta
Nutritious and versatile egg muffins packed with spinach and feta, perfect for meal prep or a quick snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- Optional: diced vegetables (bell peppers, tomatoes, onions) or herbs (parsley, dill)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped spinach and crumbled feta cheese. If adding optional vegetables or herbs, fold them in now.
- Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 18-20 minutes until the muffins are set and lightly golden on top.
- Allow the muffins to cool for a few minutes before removing them from the tin.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to three months. Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 240mg
Find it online: https://www.tastysavvy.com/egg-muffins-spinach-feta-4/