Description
Simple baked egg muffins with spinach and feta cheese for a quick meal.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 6-cup muffin tin.
- In a medium bowl, whisk the eggs and milk together until combined.
- Stir in the chopped spinach and crumbled feta cheese.
- Season the mixture with salt and pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Drizzle a small amount of olive oil over the top of each muffin.
- Bake for 15 to 18 minutes, or until the eggs are set and lightly golden.
- Let the muffins cool in the tin for a few minutes before removing them.
Notes
- You can add a pinch of dried oregano for extra flavor.
- These muffins store well in the refrigerator for up to four days.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 150
Keywords: egg muffins, spinach, feta, baked eggs, breakfast cups, low carb