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Egg Muffins with Spinach and Feta

Delicious egg muffins filled with fresh spinach and creamy feta cheese, perfect for breakfast or as a quick snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use fresh for optimal fluffiness.
  • 1 cup fresh spinach, chopped Fresh spinach is recommended for better flavor.
  • 1/2 cup feta cheese, crumbled Provides a creamy, slightly tangy flavor.
  • 1/4 cup milk For added moisture and fluffiness.
  • to taste Salt and pepper Adjust according to your preference.
  • Optional: diced vegetables (bell peppers, onions, etc.) Customize with your favorite vegetables.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray to prevent sticking.
  2. In a mixing bowl, whisk together the eggs and milk until well combined, then season with salt and pepper.
  3. Fold in the chopped spinach, crumbled feta cheese, and any optional diced vegetables you choose.
  4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full to allow for rising.
  5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
  6. Allow them to cool slightly before removing from the tin.

Notes

Make sure to whisk ingredients thoroughly for a smooth batter. Store any leftover muffins in an airtight container in the refrigerator for up to 5 days.