Description
These healthy egg muffins with spinach and feta are a simple, protein-rich option perfect for meal prep, busy mornings, or light lunches. They’re flavorful, nourishing, and easy to customize.
Ingredients
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8 large eggs
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2 packed cups fresh spinach, finely chopped
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¾ cup feta cheese, crumbled
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¼ cup red onion, finely diced
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¼ cup milk
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin with olive oil.
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In a large bowl, whisk together the eggs, milk, salt, and black pepper.
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Stir in the chopped spinach, crumbled feta, and diced red onion.
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Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
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Bake for 20–25 minutes until set and lightly golden.
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Cool slightly before removing from the tin and serving.
Notes
Allow the muffins to cool completely before storing. Refrigerate for up to five days or freeze for longer storage. Reheat gently for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes