Spinach and Feta Egg Muffins
These Spinach and Feta Egg Muffins are a nutritious and customizable option for any meal. Perfect for meal prep or a quick snack.
Ingredients
Muffin Ingredients
- 10 large eggs 10 large eggs
- 0.25 cup ¼ cup milk (dairy or unsweetened non-dairy) Use dairy or preferred non-dairy milk.
- 4 cups 4 cups fresh spinach
- 0.5 cup ½ cup crumbled feta cheese Can be substituted with another cheese.
- 1 tbsp 1 tbsp olive oil Used for sautéing spinach.
- 0.5 tsp ½ tsp salt
- 0.25 tsp ¼ tsp black pepper
- Optional: chopped red peppers or herbs Customize with additional ingredients.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Sauté spinach in olive oil over medium heat until wilted. Drain excess moisture.
- In a bowl, whisk eggs with milk, salt, and pepper.
- Stir in the wilted spinach and crumbled feta.
- Divide mixture evenly into the prepared muffin cups.
Baking
- Bake for 18-22 minutes, until set and lightly golden.
- Cool for 5 minutes before removing from the tin.
Notes
These muffins can be served warm or at room temperature. Pair with a side salad or fresh fruit. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months. Reheat in the microwave or oven when ready to eat. For extra flavor, consider adding herbs like dill or parsley.
Nutrition
Serving: 1gCalories: 105kcalCarbohydrates: 1gProtein: 8gFat: 7gSaturated Fat: 2gSodium: 150mgSugar: 1g
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