Nutrient-packed, savory egg muffins loaded with spinach and tangy feta, perfect for a quick breakfast or protein-rich snack on the go.
Ingredients:
8 large eggs
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup milk
1 small onion, finely diced
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon olive oil
Directions:
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3-4 minutes. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk eggs and milk together. Stir in cooked spinach mixture, crumbled feta, salt, and pepper.
Pour the egg mixture evenly into the prepared muffin tin cups.
Bake for 18-20 minutes or until the egg muffins are set and lightly golden on top.
Allow muffins to cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for a quick protein-packed meal anytime.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 140 kcal per muffin | Servings: 12 muffins