Here’s a super easy recipe 👇
🧁 Spinach & Feta Egg Muffins
Ingredients (Makes 10–12 muffins)
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8 large eggs
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½ cup (120 ml) milk (or cream for richer texture)
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1 cup (30 g) fresh spinach, chopped (or thawed frozen spinach, well-drained)
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½ cup (75 g) feta cheese, crumbled
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¼ cup (30 g) shredded mozzarella or cheddar (optional for extra cheesiness)
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½ small onion, finely chopped (optional)
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1 clove garlic, minced
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½ tsp salt
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¼ tsp black pepper
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Optional add-ins: diced tomatoes, bell peppers, mushrooms, or cooked bacon bits
👩🍳 Instructions
1. Preheat & prep
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Preheat oven to 375°F (190°C).
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Lightly grease or line a 12-cup muffin tin with nonstick spray or silicone liners.
2. Sauté (optional for more flavor)
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In a skillet, sauté onion and garlic for 2–3 minutes until soft.
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Add spinach and cook until wilted.
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Set aside to cool slightly. (If using fresh spinach raw, just chop finely and squeeze out moisture.)
3. Mix the eggs
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In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
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Stir in feta, mozzarella, and the spinach mixture (plus any add-ins).
4. Fill and bake
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Divide the mixture evenly among muffin cups (about ¾ full).
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Bake 18–22 minutes, or until the centers are set and lightly golden.
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Cool for 5 minutes, then gently remove from the pan.
5. Serve or store
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Serve warm or at room temperature.
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Store leftovers in the fridge for up to 5 days, or freeze for 2 months.
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Reheat in the microwave for 30–45 seconds.
💡 Tips & Variations
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Creamier muffins: Add a couple tablespoons of cottage cheese to the mix.
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Mediterranean twist: Add sun-dried tomatoes or olives with the feta.
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High-protein meal prep: Pair with sliced avocado or a dollop of Greek yogurt.
Would you like me to give you a version with bacon and cheddar (a more savory, hearty breakfast combo)?
