Quick Egg Muffins with Spinach and Feta

6 large eggs

1/4 cup milk (or dairy-free alternative like almond or oat milk)

1 cup fresh spinach, chopped

1/3 cup crumbled feta cheese

Salt and black pepper, to taste

Optional: diced onions, cherry tomatoes, or herbs (like dill or parsley)

Non-stick spray or muffin liners

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin or line with silicone or paper liners.

Whisk Eggs:

In a medium bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

Add Fillings:

Stir in the chopped spinach and crumbled feta. If using optional ingredients like chopped onions or herbs, mix them in now.

Pour Into Muffin Tin:

Evenly pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.

Bake:

Bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top.

Cool & Serve:

Let them cool for a few minutes before removing from the tin. Serve warm or let them cool completely and store in the fridge.

Storage:

Refrigerate: Store in an airtight container for up to 4–5 days.

Freeze: Wrap individually and freeze for up to 2 months. Reheat in microwave or oven.