Spinach & Feta Egg Muffins (Quick & Healthy) are a fresh, flavorful addition to your go-to Breakfast Ideas, perfect for busy mornings or easy meal prep. Baked with tender spinach, tangy feta, and fluffy eggs, they’re light yet satisfying and easy to enjoy on the go. Try it this week.
Ingredients
- ▢12 Eggs
- ▢2 Cups Fresh Spinach, finely chopped
- ▢½ Cup Feta Cheese, crumbled
- ▢3 Cloves Garlic, mashed
- ▢Sea Salt, to taste
- ▢Ground Black Pepper
Instructions
- To make these egg muffins, start by preheating your oven to 350 F.
- Next, line a muffin tin with liners and set aside.
- Then, prepare the egg mixture. Crack the eggs into a large bowl and whisk to fully combine.
- Chop the spinach and add it to the bowl with the eggs alongside the feta cheese, garlic, and sea salt and ground pepper. Mix to fully combine.
- Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
- Transfer the muffin tin to the oven and allow the muffins to bake for 20-25 minutes, or until the eggs are fully cooked through.
- Once done, let cool and enjoy! Store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
Spinach & Feta Egg Muffins (Quick & Healthy)
Description
Spinach & Feta Egg Muffins (Quick & Healthy) are a fresh, flavorful addition to your go-to Breakfast Ideas, perfect for busy mornings or easy meal prep. Baked with tender spinach, tangy feta, and fluffy eggs, they’re light yet satisfying and easy to enjoy on the go. Try it this week.
Ingredients
- ▢12 Eggs
- ▢2 Cups Fresh Spinach, finely chopped
- ▢½ Cup Feta Cheese, crumbled
- ▢3 Cloves Garlic, mashed
- ▢Sea Salt, to taste
- ▢Ground Black Pepper
Instructions
-
- To make these egg muffins, start by preheating your oven to 350 F.
-
- Next, line a muffin tin with liners and set aside.
-
- Then, prepare the egg mixture. Crack the eggs into a large bowl and whisk to fully combine.
-
- Chop the spinach and add it to the bowl with the eggs alongside the feta cheese, garlic, and sea salt and ground pepper. Mix to fully combine.
-
- Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
-
- Transfer the muffin tin to the oven and allow the muffins to bake for 20-25 minutes, or until the eggs are fully cooked through.
-
- Once done, let cool and enjoy! Store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
