🥚🌿🧀 Spinach & Feta Egg Muffins
🧾 Ingredients (Makes 10–12 muffins):
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8 large eggs
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1/4 cup milk (dairy or non-dairy) — optional, for fluffiness
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1 cup fresh spinach, chopped (or 1/2 cup cooked frozen spinach, squeezed dry)
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1/2 cup crumbled feta cheese
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1/4 cup diced onion (optional)
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Salt and black pepper, to taste
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Olive oil or nonstick spray (for greasing muffin tin)
🔪 Instructions:
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Preheat oven:
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Set to 375°F (190°C).
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Grease a muffin tin well or use silicone liners.
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Prepare filling:
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Sauté onion (if using) in a little oil until soft.
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Wilt the spinach briefly in the same pan, or use it raw if finely chopped.
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Whisk eggs:
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In a large bowl, whisk together eggs, milk, salt, and pepper.
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Assemble muffins:
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Divide spinach, feta, and onion evenly among muffin cups.
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Pour egg mixture over the top until each cup is about 3/4 full.
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Bake:
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Bake for 18–22 minutes, or until muffins are puffed and set in the center.
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Let cool for 5 minutes before removing from the pan.
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❄️ Storage & Meal Prep:
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Fridge: Store in an airtight container up to 5 days.
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Freezer: Wrap individually and freeze up to 2 months.
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Reheat: Microwave 30–45 seconds from fridge or 60–90 seconds from frozen.
🧁 Flavor Variations:
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Add chopped tomatoes, red bell peppers, or mushrooms.
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Use mozzarella, cheddar, or goat cheese instead of feta.
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Spice it up with a pinch of chili flakes or smoked paprika.
Want a dairy-free, low-fat, or egg-white only version?
