Description
A nutritious and portable breakfast option, these egg muffins combine protein-rich eggs with sautéed spinach and tangy feta cheese—perfect for meal prep and busy mornings.
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk (dairy or non-dairy)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil or cooking spray
- Optional: 1/2 cup cherry tomatoes, diced onions, bell peppers, or fresh herbs
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Sauté spinach in a skillet with a bit of olive oil until wilted. Set aside to cool slightly.
- In a mixing bowl, whisk eggs with milk, salt, and pepper until well blended.
- Divide spinach evenly among the muffin cups. Sprinkle feta cheese on top.
- Pour egg mixture into each cup until about 3/4 full.
- Bake for 18–22 minutes, or until muffins are set and golden.
- Let cool for a few minutes before removing from the pan.
Notes
- Add chopped sun-dried tomatoes, olives, or fresh herbs for variation.
- Use goat cheese or mozzarella instead of feta for a different flavor.
- Substitute kale or arugula if you don’t have spinach.
Nutrition
- Serving Size: 2 muffins
- Calories: 130
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg
