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Egg Muffins with Spinach and Feta

Egg Muffins with Spinach and Feta are a protein-packed, portable breakfast option made with eggs, fresh spinach, and tangy feta cheese, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Mediterranean
Servings 12 muffins
Calories 90 kcal

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1 cup fresh spinach, chopped
  • 1/3 cup feta cheese, crumbled
  • 1/4 teaspoon garlic powder
  • to taste salt
  • to taste black pepper
  • olive oil or non-stick spray (for greasing muffin tin)

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
  • In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper until combined.
  • Stir in chopped spinach and crumbled feta cheese.
  • Divide the mixture evenly among the muffin cups, filling about 3/4 full.
  • Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
  • Let cool slightly before removing from the tin. Serve warm or store in the fridge for up to 4 days.

Nutrition

Serving: 1muffinCalories: 90kcalCarbohydrates: 2gProtein: 6gFat: 6gSaturated Fat: 2.5gCholesterol: 140mgSodium: 180mgSugar: 1g
Keyword Breakfast, Egg Muffins, Feta, Meal Prep, Spinach
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