👩‍🍳 Instructions:
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with olive oil to prevent sticking.
2. Whisk the Eggs
In a large mixing bowl, crack the eggs and whisk until the yolks and whites are fully combined. Stir in the milk, salt, pepper, and any optional spices.
3. Add the Good Stuff
Fold in the chopped spinach and crumbled feta cheese. Mix gently until evenly combined.
4. Fill the Muffin Cups
Scoop the mixture evenly into the greased muffin tin, filling each cup about Âľ full.
5. Bake to Perfection
Bake in the preheated oven for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top.
6. Cool & Serve
Allow the muffins to cool in the tin for about 5 minutes, then run a butter knife around the edges to help release them. Serve warm, or let them cool completely for storing.
🥡 Storage Tips:
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap individually in plastic wrap and freeze. To reheat, microwave for 30–60 seconds.
🧠Tips & Variations:
- Add chopped onions, mushrooms, or bell peppers for more veggie power.
- Use goat cheese instead of feta for a creamier texture.
- Turn these into mini muffins for kids or snack-sized bites!
- Use egg whites or a mix of eggs and whites for lower fat content.
These Spinach & Feta Egg Muffins are not only super easy to make, but also incredibly versatile — and they’ll keep you full and energized all morning long. Once you try them, you’ll be hooked!
