Egg Muffins With Spinach and Feta

Quick Egg Muffins with Spinach and Feta

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/4 teaspoon black pepper
• 1 cup fresh spinach, chopped (you can also use frozen spinach, thawed and drained)
• 1/2 cup feta cheese, crumbled
• 1/4 cup diced onion (optional)
• 1/4 cup diced bell pepper (optional)
• Salt to taste
• Cooking spray or muffin liners

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). If you’re using a muffin tin, you can grease it with cooking spray or line it with muffin liners.
2. Prepare the Egg Mixture: In a large bowl, crack the 6 large eggs. Add the 1/4 cup of milk and the 1/4 teaspoon of black pepper. You can also add a pinch of salt if desired. Whisk everything together until well combined.

3. Add Vegetables and Feta: Stir in the chopped spinach, crumbled feta cheese, and any optional ingredients like diced onion or bell pepper. Mix until evenly distributed.
4. Fill the Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.

5. Bake: Place the

muffin tin in the preheated oven and bake for about 18-20 minutes, or until the egg muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick; it should come out clean.

6. Cool and Serve:

Once done, remove the muffin tin from the oven and let the muffins cool for a few minutes. Use a knife to gently loosen the edges, then remove them from the tin.

7. Enjoy: These egg muffins can be enjoyed warm or stored in the refrigerator for a quick breakfast throughout the week. They can be reheated in the microwave as needed.