🥬 Spinach & Feta Egg Muffins
🛒 Ingredients (Makes 10–12 muffins)
8 large eggs
½ cup milk (or heavy cream for richer flavor)
1 cup fresh spinach, chopped
½ cup feta cheese, crumbled
½ cup shredded mozzarella or cheddar
¼ cup finely diced onion (optional)
1 small garlic clove, minced (optional)
Salt & black pepper to taste
Cooking spray or olive oil for greasing
👩🍳 Instructions
Preheat oven to 180°C (350°F).
Grease a 12-cup muffin tin well with cooking spray or oil.
If using onion and garlic, lightly sauté them in a pan for 2–3 minutes until soft. Add spinach and cook just until wilted. Let cool slightly.
In a bowl, whisk eggs and milk until smooth. Season with salt and pepper.
Stir in spinach mixture, feta, and shredded cheese.
Pour mixture evenly into muffin cups, filling about ¾ full.
Bake for 18–22 minutes, until set in the center and lightly golden on top.
Let cool 5 minutes before removing from the pan.
✅ Tips
Add cooked bacon, mushrooms, or diced bell peppers for variety.
Store in the fridge up to 4 days.
Freeze for up to 2 months and reheat in microwave 30–60 seconds.
If you’d like, I can also give you a keto version, a dairy-free version, or a high-protein version 💛
