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Quick Eggs Muffins with Spanish and Feta

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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

Find it online: https://deliceflash.com/quick-eggs-muffins-with-spanish-and-feta/