SPINACH & FETA EGG MUFFINS

 

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SPINACH & FETA EGG MUFFINS

INGREDIENTS:

• 8 large eggs
• 1/4 cup milk (optional)
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste
• (Optional: 1/4 tsp garlic powder or onion powder)
• Cooking spray or oil

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INSTRUCTIONS:

1. Preheat oven to 375°F (190°C).
2. Grease a 12-cup muffin tin with spray or oil.
3. Add spinach to each muffin cup.
4. Sprinkle feta cheese on top of spinach.
5. Beat eggs in a bowl. Add milk, salt, pepper, and seasonings.
6. Pour eggs into muffin cups, about 3/4 full.
7. Bake for 20–25 minutes, until set and golden.
8. Cool slightly, then remove and enjoy!

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STORAGE:

• Fridge: Up to 5 days.
• Freezer: Up to 2 months (wrap individually).

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Let me know if you’d like a printable version or PDF!