Description
Make these Spinach and Feta Egg Muffins for a simple, protein-packed breakfast. They are wonderful for meal prep and taste just like home.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped onion (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin.
- In a medium bowl, whisk the eggs and milk together until well combined.
- Stir in the chopped spinach, feta cheese, onion (if using), salt, and pepper.
- Divide the egg mixture evenly among the prepared muffin cups. Fill each cup about three-quarters full.
- Bake for 15 to 18 minutes, or until the muffins are set and lightly golden.
- Let them cool in the tin for a few minutes before removing. Enjoy!
Notes
- You can add a pinch of dried herbs like oregano for extra flavor.
- These muffins freeze well for quick future breakfasts.
- For a richer taste, use whole milk or half-and-half.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 150mg