Description
These high-protein spinach and feta egg muffins are a flavorful and convenient breakfast option, combining fluffy eggs with creamy feta and fresh spinach. Perfect for meal prep, they offer a nutritious start to your day.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh baby spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (any kind)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: red pepper flakes, chopped fresh herbs (parsley, dill, or chives)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and any optional herbs or red pepper flakes.
- Fold in the chopped spinach and crumbled feta cheese.
- Divide the mixture evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until the centers are set and the tops are lightly golden.
- Allow to cool slightly before removing from the tin.
- Serve warm, or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use silicone muffin molds for easy release and cleanup.
- These muffins can be frozen and reheated in the microwave.
- Feel free to add other chopped veggies or cooked meats for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 0.5g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg