Spinach & Feta Egg Muffins

Yields: 6 muffins

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients:

6 large eggs

1 cup fresh spinach, chopped

½ cup crumbled feta cheese

¼ cup milk (or a dairy-free alternative like almond milk or oat milk)

½ teaspoon salt

Freshly ground black pepper to taste

Optional additions for extra flavor:

1 clove garlic, minced

1/4 teaspoon dried oregano or Italian seasoning

A pinch of red pepper flakes for a little heat

Chopped fresh chives or green onions for garnish

Instructions:

Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray or line with paper liners.

Prepare Spinach: If using fresh spinach, you can quickly sauté it in a dry pan over medium heat for a minute or two until it wilts down. This helps release some moisture. Alternatively, you can simply chop it very finely and add it directly to the egg mixture (it will cook in the oven). Squeeze out any excess water from the wilted spinach if you sautéed it.

Whisk Eggs and Milk: In a medium bowl, whisk the eggs and milk (or dairy-free alternative) together until well combined and slightly frothy.

Add Seasonings: Stir in the salt and freshly ground black pepper. If using, add minced garlic, dried oregano/Italian seasoning, or red pepper flakes.

Fold in Spinach and Feta: Gently fold the chopped spinach and crumbled feta cheese into the egg mixture, ensuring they are evenly distributed.

Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

Bake: Bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden brown around the edges. A toothpick inserted into the center should come out clean.