Spinach & Feta Egg Muffins

Here’s a simple and delicious recipe for Spinach & Feta Egg Muffins — perfect for meal prep, breakfast on the go, or a healthy snack! 🧁🥚

---

🥬 Spinach & Feta Egg Muffins

Ingredients (makes 12 muffins):

• 8 large eggs

• 1 cup fresh spinach (roughly chopped)

• ½ cup crumbled feta cheese

• ¼ cup milk (or any milk alternative)

• ¼ cup diced onion (optional)

• 1 clove garlic, minced (optional but adds flavor)

• Salt and pepper, to taste

• Olive oil or cooking spray (for greasing the pan)

Optional Add-ins:

• Cherry tomatoes (halved)

• Diced bell pepper

• Cooked bacon or turkey sausage

• Fresh herbs (like dill or parsley)

---

🧑‍🍳 Instructions:

1. Preheat oven to 350°F (175°C).
   Lightly grease a 12-cup muffin tin with olive oil or cooking spray.

2. Sauté (optional):
   If using onions or garlic, lightly sauté them in a pan with a drizzle of olive oil until softened. Add spinach and cook just until wilted (1–2 minutes). Let cool slightly.

3. Mix the eggs:
   In a large bowl, whisk together eggs, milk, salt, and pepper.

4. Add fillings:
   Stir in spinach (cooked or raw), feta cheese, and any other add-ins you like.

5. Pour into muffin tin:
   Fill each cup about ¾ full with the mixture.

6. Bake:
   Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.

7. Cool & serve:
   Let them cool for a few minutes before removing from the pan.
   Enjoy warm, or store in the fridge for up to 4 days (they also freeze well!).

---

🔁 To Reheat:

• Microwave: 30–45 seconds per muffin.

• Oven: 350°F for 10 minutes.

---

Would you like me to make a high-protein, low-carb, or dairy-free version of this recipe next?