Description
These Quick Egg Muffins with Spinach and Feta are a flavorful, protein-packed breakfast or snack option. Filled with fresh spinach, tangy feta, and a touch of herbs, these muffins are easy to make and perfect for meal prep. Enjoy them warm or cold!
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 cup fresh spinach (chopped)
- 1/3 cup crumbled feta cheese
- 1/4 cup cherry tomatoes (diced, optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the eggs and milk until smooth and well combined.
- Stir in the chopped spinach, crumbled feta, diced cherry tomatoes (if using), salt, black pepper, and oregano (if using).
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 15-18 minutes, or until the egg muffins are set and lightly golden on top.
- Let the muffins cool slightly before serving. They can be enjoyed warm or stored in the fridge for later.
Notes
- These egg muffins can be stored in an airtight container in the fridge for up to 4 days.
- Feel free to customize the recipe by adding other vegetables like bell peppers, onions, or mushrooms.
- You can reheat the muffins in the microwave for 20-30 seconds if desired.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American