Description
Egg Muffins with Spinach and Feta are a protein-packed, portable breakfast option made with eggs, fresh spinach, and tangy feta cheese, perfect for meal prep.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 cup fresh spinach, chopped
- 1/3 cup crumbled feta cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil or non-stick spray (for greasing muffin tin)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or non-stick spray.
- In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Stir in chopped spinach and crumbled feta cheese.
- Divide the mixture evenly among the muffin cups, filling about 3/4 full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Let cool slightly before removing from the tin. Serve warm or store in the fridge for up to 4 days.
Notes
- These can be frozen and reheated for busy mornings.
- Add chopped tomatoes, mushrooms, or onions for variety.
- Use silicone muffin cups for easy release and cleanup.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg