Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- ½ cup crumbled feta cheese
- ¼ cup milk (optional, for fluffier muffins)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
- Optional add-ins: ¼ cup diced bell peppers, ¼ cup diced cherry tomatoes, 2 tablespoons diced onions, ¼ cup cooked and crumbled bacon or sausage
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners.
- Chop the spinach finely and crumble the feta cheese if not pre-crumbled.
- In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper.
- Stir in the spinach, feta cheese, and any optional add-ins.
- Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
- Let the muffins cool for a few minutes before removing them from the tin.
Notes
- Use fresh spinach for best results.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave for 30 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 190mg