Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- Salt and pepper to taste
- Optional: diced onions, cherry tomatoes, or bell peppers
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- In a mixing bowl, whisk the eggs and season with salt and pepper.
- Stir in chopped spinach, crumbled feta, and any optional vegetables.
- Divide the mixture evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes until the muffins are set and lightly golden on top.
- Let cool slightly before removing from the tin.
Notes
- Use silicone muffin liners to prevent sticking and for easy cleanup.
- Thaw and squeeze frozen spinach if using instead of fresh.
- Add cooked turkey sausage, cheddar, or sun-dried tomatoes for variety.
- Skip or replace cheese with a dairy-free option for a dairy-free version.
- Add a splash of milk or cream for a fluffier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 muffins
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 280mg
