Spinach & Feta Egg Muffins

Spinach & Feta Egg Muffins are a fantastic, healthy, and portable breakfast or snack option! Here’s a simple recipe you can follow:

Spinach & Feta Egg Muffins

Ingredients:

• 6 large eggs

• 1 cup fresh spinach, chopped

• 1/2 cup crumbled feta cheese

• 1/4 cup milk (optional, for fluffier muffins)

• 1 small onion, finely chopped (optional)

• 1 clove garlic, minced (optional)

• Salt and pepper, to taste

• Olive oil or non-stick spray, for greasing the muffin tin

Instructions:

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

2. Prepare the filling: If using onion and garlic, sauté them in a little olive oil until softened. Let cool.

3. Mix eggs: In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.

4. Add veggies & cheese: Stir in chopped spinach, sautéed onion and garlic (if using), and crumbled feta cheese.

5. Fill muffin cups: Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.

6. Bake: Place in the oven and bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top.

7. Cool & serve: Let muffins cool for a few minutes before removing from the tin. Serve warm or store in the fridge for up to 4 days.