Spinach Feta Egg Muffins
Quick Egg Muffins with Spinach and Feta are a delicious and healthy breakfast option. These portable, protein-packed muffins are easy to make, keto-friendly, and perfect for meal prep!
Equipment
- Muffin Tin
- Whisk
- Oven
Ingredients
- 6-8 large Eggs
- 2 cups Fresh Baby Spinach
- 1/2 cup Feta Cheese crumbled
- 1/4 cup Milk or Cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Cooking Spray or Olive Oil for greasing muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
- In a large bowl, whisk the eggs with milk or cream, and season with salt and pepper.
- Fold in the fresh spinach and crumbled feta cheese until evenly mixed. Avoid overmixing.
- Pour the egg mixture into the muffin tin, filling each cup about ¾ full.
- Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or refrigerate for later use.
Notes
These muffins can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months. Reheat in the microwave for 30-60 seconds when ready to eat.