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Spinach and feta egg muffins

Spinach & Feta Egg Muffins

Eggs baked in a muffin tin with spinach, feta and garlic. A portable, protein-rich breakfast made for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • ¼ cup milk
  • 1 cup fresh spinach chopped
  • ¼ cup crumbled feta cheese
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Method
 

  1. Preheat the oven to 350°F. Grease 6 cups of a muffin tin generously.
  2. Whisk the eggs and milk together in a bowl or large measuring cup.
  3. Stir in the spinach, feta, garlic, salt and pepper.
  4. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
  5. Bake for 18–20 minutes, until puffed and set in the center.
  6. Cool in the pan for 5 minutes, then run a knife around the edges and lift out.

Notes

  • Add diced bell pepper or onion.
  • Use shredded cheddar in place of the feta.
  • Sprinkle with red pepper flakes for a little heat.