Description
Egg Muffins with Spinach and Feta are a nutritious and portable breakfast option, blending the richness of eggs with the freshness of spinach and tanginess of feta cheese. Naturally gluten-free, customizable, and meal prep-friendly, these protein-packed muffins are ideal for busy mornings and fit a variety of dietary plans.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (optional, for added fluffiness)
- Salt and pepper to taste
- Optional add-ins: diced bell peppers, onions, cherry tomatoes, or cooked bacon
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- Finely chop spinach and crumble feta cheese.
- In a large bowl, whisk eggs with milk (if using), salt, and pepper.
- Stir in spinach, feta, and any optional add-ins until evenly mixed.
- Pour the mixture into muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes until set and lightly golden.
- Cool slightly before removing from the tin. Serve warm or store for later use.
Notes
- For a dairy-free version, omit feta cheese or use a dairy-free substitute.
- To prevent sticking, use silicone liners or thoroughly grease the muffin tin.
- Customize by adding your favorite vegetables, meats, or cheeses.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
