Description
These quick and easy egg muffins are loaded with fresh spinach, crumbled feta cheese, and optional cherry tomatoes, making for a delicious, protein-packed breakfast or snack. Perfect for meal prep and can be enjoyed warm or cold!
Ingredients
Scale
- 6 large eggs
- ¼ cup milk (or dairy-free alternative)
- 1 cup fresh spinach, chopped
- ⅓ cup crumbled feta cheese
- ¼ cup cherry tomatoes, diced (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
Instructions
-
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or cooking spray. -
Prepare Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined. -
Add Fillings:
Divide the chopped spinach and feta cheese evenly among the muffin cups. Add diced cherry tomatoes if desired. -
Pour Egg Mixture:
Pour the egg mixture evenly into each muffin cup, filling them about ¾ full. -
Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top. -
Cool and Serve:
Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm or store in the fridge for a quick breakfast or snack later.
Notes
- Meal Prep Tips: These egg muffins are great for meal prepping. You can store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a quick breakfast!
- Customizations: Feel free to add other veggies like bell peppers, onions, or mushrooms to suit your taste.
- Freezing: These muffins freeze well. To reheat from frozen, bake at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 120kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg