Egg Muffins with Spinach and Feta Recipe
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach (chopped (or ½ cup frozen spinach, thawed and drained))
- ½ cup crumbled feta cheese
- ¼ cup milk (optional for fluffier muffins)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
- ¼ cup cooked and crumbled bacon or sausage
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
- Prep the Ingredients: Chop the spinach finely and crumble the feta cheese if not pre-crumbled.
- Mix the Eggs: In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper.
- Combine Ingredients: Stir in the spinach, feta cheese, and any optional add-ins.
- Fill the Muffin Cups: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Bake: Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
- Cool and Enjoy: Let the muffins cool for a few minutes before removing them from the tin.