These protein-rich, low-carb muffins are baked to perfection with fresh spinach and tangy feta cheese. They’re quick to prep, easy to store, and great for busy mornings!
Ingredients (Makes 6–8 muffins)
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6 large eggs
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1 cup fresh spinach, chopped
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½ cup feta cheese, crumbled
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¼ cup milk (use almond, oat, soy, or regular milk)
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½ teaspoon salt
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Optional:
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¼ teaspoon black pepper
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1–2 tablespoons chopped onions or scallions
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Pinch of garlic powder or herbs (e.g., dill or basil)
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¼ cup chopped tomatoes or bell peppers for added texture
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Instructions
1. Preheat Oven
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Preheat your oven to 375°F (190°C).
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Lightly grease a muffin tin with cooking spray or line with silicone muffin cups.
2. Prepare the Filling
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Wash and finely chop the fresh spinach.
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Crumble the feta cheese if not already crumbled.
3. Whisk the Eggs
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In a large mixing bowl, crack the 6 eggs.
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Add ¼ cup milk, ½ teaspoon salt, and optional pepper/herbs.
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Whisk until the mixture is well blended and slightly frothy.
4. Add Spinach & Feta
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Stir the chopped spinach and crumbled feta into the egg mixture.
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If using additional veggies or onions, add them now.
5. Pour into Muffin Tin
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Evenly pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
6. Bake
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Bake in the preheated oven for 18–22 minutes, or until the muffins are set in the center and lightly golden on top.
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A toothpick inserted into the center should come out clean.
7. Cool and Serve
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Let the muffins cool for a few minutes in the tin before removing.
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Serve warm, or allow to cool completely for storage.
Storage Tips
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze for up to 3 months. Reheat in the microwave for 30–60 seconds before serving.
Serving Ideas
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Pair with a side of fruit or whole-grain toast for a full breakfast.
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Enjoy cold or warm with a drizzle of hot sauce or a dollop of Greek yogurt.
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Slice in half and use in a breakfast sandwich on an English muffin or bagel.
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