Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup milk (or a dairy-free alternative)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Preheat the oven to 350°F (180°C) and grease a muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the chopped spinach and crumbled feta cheese.
- Pour the egg mixture into each muffin tin, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Remove from the oven and let cool for a few minutes before carefully removing the egg muffins from the tin.
- Serve warm or store in an airtight container in the refrigerator for up to 3 days.
Tips:
- Feel free to add in any extra vegetables or cooked meats to customize these egg muffins to your liking.
- These egg muffins can also be frozen for up to 3 months. Just thaw in the refrigerator overnight and reheat in the microwave or oven before serving.
Prep time: 10 minutes
Calories: 120 per muffin
