Description
Deliciously creamy and crispy Egg Muffins with Spinach and Feta, perfect for breakfast or snacks.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: diced tomatoes, bell peppers, or onions
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- Whisk eggs, milk, salt, and pepper until slightly frothy.
- Stir in chopped spinach and crumbled feta, adding any optional diced vegetables.
- Pour the mixture into muffin cups about 3/4 full.
- Bake for 15–18 minutes for smaller cups or 20–22 minutes for full-size.
- Let rest 3–5 minutes before removing from the tin.
- Serve warm.
Notes
Use room-temperature eggs for best results. Avoid overbaking to keep the centers creamy.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg