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–+ servings

Spinach and Feta Egg Muffins

A quick and healthy breakfast option packed with nutrients, combining fresh spinach and feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggs
  • 6 large eggs base of the recipe providing protein
  • 1 cup fresh spinach, chopped adds color and nutrients
  • 0.5 cup crumbled feta cheese provides creamy texture and tangy flavor
  • 0.25 cup milk makes muffins fluffy and moist
  • 0.5 teaspoon salt enhances flavors
  • 0.25 teaspoon black pepper adds spice
  • olive oil or cooking spray for greasing muffin tin

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease each cup of a standard 12-cup muffin tin with olive oil or cooking spray.
  3. In a large mixing bowl, crack the 6 large eggs and whisk until well combined.
  4. Gently fold in the 1 cup of chopped fresh spinach and the ½ cup of crumbled feta cheese into the egg mixture.
  5. Sprinkle in ½ teaspoon of salt and ¼ teaspoon of black pepper, and stir to combine.
  6. Carefully pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for about 18-20 minutes, or until the muffins are set and lightly golden on top.
  8. Let the muffins cool for a few minutes before serving.

Nutrition

Calories: 100kcalProtein: 7gSodium: 200mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

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