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Quick and Healthy Egg Muffins with Spinach and Feta

Delightful little bites of fluffy eggs, vibrant spinach, and creamy feta, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup milk
  • Salt and pepper to taste
  • Optional: diced tomatoes or bell peppers Use as toppings or additional mix-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lightly greasing it with oil or using cupcake liners.
  2. In a large mixing bowl, crack the eggs and whisk thoroughly until frothy.
  3. Incorporate the chopped spinach and crumbled feta into the egg mixture. Stir gently to combine.
  4. Add the milk to the mixture and season with salt and pepper to taste.
  5. Use a ladle or measuring cup to pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
  6. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
  7. Remove the muffin tin from the oven and let it cool for a few minutes, then gently run a butter knife along the edges to loosen the muffins before transferring them to a cooling rack.

Notes

These muffins can be customized with different veggies or cheeses. Store in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in the microwave or oven.