Directions:
1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
2. In a large bowl, whisk the eggs and milk together until well blended.
3. Stir in chopped spinach, crumbled feta, onion (if using), herbs, salt, and pepper.
4. Pour the egg mixture evenly into the muffin cups, filling about 3/4 full.
5. Bake for 18–20 minutes or until muffins are set and lightly golden on top.
6. Let cool for 5 minutes before removing. Serve warm or store for later.
Quick Facts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: ~90 kcal per muffin
Tips & Variations
– Add chopped bell peppers, mushrooms, or sun-dried tomatoes
– Swap feta for mozzarella, cheddar, or goat cheese
– Store in the fridge for up to 4 days or freeze for 1 month
– Reheat in the microwave or oven before serving
Conclusion
Spinach and feta egg muffins are a delicious, protein-rich solution for busy mornings or healthy snacking. With just a few ingredients and endless customization, they’re a must-have in your weekly routine.
