Looking for a healthy breakfast that’s quick, portable, and packed with protein? These spinach and feta egg muffins are just what you need. Ideal for busy mornings, they’re loaded with greens, creamy feta, and baked to perfection in a muffin tin.
Why You’ll Love This Recipe
- Meal Prep Friendly: Make once, eat all week.
- High in Protein: Keeps you satisfied for hours.
- Low-Carb & Gluten-Free: Great for most diets.
- Customizable: Add mushrooms, bell peppers, or turkey bacon.
Ingredients:
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 cup chopped fresh spinach
- 1/3 cup crumbled feta cheese
- 1/4 cup diced red onion
- Salt and pepper to taste
- Olive oil or spray for greasing
Instructions:
- Preheat Oven: Preheat to 375°F (190°C). Grease a 6-cup muffin tin with olive oil or spray.
- Mix the Filling: In a bowl, whisk together eggs and milk. Stir in spinach, feta, red onion, salt, and pepper.
- Pour & Bake: Pour the mixture evenly into the muffin cups. Bake for 18–20 minutes or until set and golden.
- Cool & Store: Let cool slightly before removing. Store in the fridge for up to 4 days or freeze for later.
Tips for Success:
- Use silicone muffin liners for easy release.
- Reheat in the microwave for 30 seconds.
- Swap spinach with kale or arugula.
Nutrition Information (Per Muffin):
- Calories: 120
- Protein: 9g
- Fat: 8g
- Carbohydrates: 2g
- Fiber: 1g
Spinach & feta egg muffins are the ultimate grab-and-go breakfast—nutritious, flavorful, and ready when you are!
