Egg Muffins Spinach Feta (Print Version)

# Ingredients:

01 - 6 eggs, large in size
02 - 1 cup of fresh spinach, finely chopped (or ½ cup frozen, drained thoroughly)
03 - ½ cup of feta, crumbled
04 - ¼ cup of milk (use only if you want softer muffins)
05 - ⅛ teaspoon of ground black pepper
06 - ¼ teaspoon of salt (taste and adjust)

→ Extras to toss in

07 - ¼ cup of diced tomatoes
08 - 2 tablespoons of chopped onions
09 - ¼ cup of cooked, crumbled sausage or bacon
10 - ¼ cup of diced bell peppers

# Instructions:

01 - Set your oven to 350°F (175°C). Spray your muffin tray or use silicone cups for easier cleanup.
02 - Cut the spinach finely. If your feta isn't already crumbled, break it down into small pieces.
03 - Crack the eggs into a mixing bowl and whisk them well. Add in the milk (if using), salt, and pepper.
04 - Toss the spinach, feta, and any extras you want to include into the egg mixture. Stir until combined.
05 - Pour the egg and veggie mixture into each muffin cup, making sure to fill them about three-quarters full.
06 - Pop the tray into the oven and let them bake for 20-25 minutes, or until the tops turn golden and the eggs have set.
07 - Take the muffins out of the oven and let them cool a little before removing them from the pan.

Back