stack of spinach and feta egg muffins

Here’s a tasty and protein-packed idea: a stack of Spinach and Feta Egg Muffins — perfect for breakfast meal prep, brunch spreads, or grab-and-go snacks. These little bites are savory, fluffy, and full of Mediterranean flavor. 🧁🥚🧀

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🥬 Spinach & Feta Egg Muffins

📋 Ingredients (Makes 12 muffins):

• 8 large eggs

• 1/4 cup milk (dairy or non-dairy)

• 1 cup fresh spinach, chopped (or 1/2 cup cooked frozen spinach, squeezed dry)

• 1/2 cup crumbled feta cheese

• 1/4 cup chopped green onions (or red onion)

• Salt and black pepper, to taste

• Optional: cherry tomatoes, diced bell peppers, or herbs (like dill or oregano)

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners.

2. Mix filling

   • In a bowl, whisk together eggs and milk. Season with salt and pepper.

   • Stir in chopped spinach, feta, green onions, and any optional add-ins.

3. Pour into muffin cups

   • Divide mixture evenly among the 12 muffin cups (fill about 3/4 full).

4. Bake for 18–22 minutes, or until set and lightly golden on top.

5. Cool & stack

   • Let cool 5–10 minutes before removing. Stack on a plate or store for later.

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🥡 Storage & Reheating:

• Refrigerate up to 4 days in an airtight container.

• Freeze for up to 2 months.

• Reheat in microwave for 20–30 seconds (from fridge) or 60–90 seconds (from frozen).

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Would you like a low-fat version, a keto-friendly adaptation, or ideas to turn these into a muffin sandwich?