Spinach and Feta Egg Muffins

Introduction

Spinach and Feta Egg Muffins are a nutritious, protein-packed breakfast option that’s easy to make and perfect for meal prep. These mini frittata-like muffins are loaded with the earthy flavors of spinach and the tanginess of feta cheese, creating a wholesome grab-and-go option for busy mornings or a light snack throughout the day.

Ingredients

• 12 eggs
• 2 cups spinach, roughly chopped
• 100 grams feta cheese, crumbled
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• Butter or olive oil, for greasing the muffin tin

Instructions

1. Preheat the Oven:
   • Set the oven to 350°F (175°C) and grease a 12-cup muffin tin with butter or olive oil. If you have a silicone muffin tin, use it for easier muffin removal.
2. Prepare the Egg Mixture:
   • Crack the eggs into a large bowl. Whisk together until smooth, then season with salt and pepper.
   • Add the chopped spinach to the egg mixture and whisk again to combine.
3. Fill the Muffin Tin:
   • Divide the egg mixture evenly among the muffin tin cups, filling them halfway.
   • Sprinkle crumbled feta cheese on top of each muffin cup. If you have extra egg mixture, use it to fill a few additional cups.
4. Bake the Muffins:
   • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the center of each muffin is set.
5. Cool and Store:
   • Once cooked, remove the muffins from the oven and let them cool slightly. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Conclusion

Spinach and Feta Egg Muffins are a delightful, low-calorie breakfast option that’s both healthy and convenient. Packed with protein and leafy greens, they’re a versatile addition to your meal prep routine. Enjoy them warm or cold for a quick and satisfying start to your day!

For more details, visit the full recipe

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