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Spinach and feta egg muffins for a healthy breakfast option

Egg Muffins with Spinach and Feta

A quick and nutritious breakfast option that can be prepared in advance, these egg muffins are packed with protein and are customizable to fit your taste.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup fresh spinach, chopped Ensure you chop the spinach well for even mixing.
  • 1/2 cup feta cheese, crumbled Can be substituted with other cheeses.
  • 1/4 cup milk Any type of milk can work.
  • to taste Salt
  • to taste Pepper
Optional Vegetables
  • to taste diced tomatoes Add for extra flavor.
  • to taste bell peppers Add for extra flavor.
  • to taste onions Add for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, whisk together the eggs and milk.
  3. Stir in the chopped spinach, feta cheese, and any optional vegetables.
  4. Season with salt and pepper.
  5. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
  2. Allow to cool for a few minutes before removing from the tin.

Notes

These muffins can be stored in an airtight container in the refrigerator for about 3-5 days or frozen for longer storage. Reheat in the microwave or oven for best results.