Ingredients
8 large eggs
1/4 cup whole milk or heavy cream
2 cups fresh baby spinach, roughly chopped
1/2 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon olive oil (for sautéing spinach)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin thoroughly with non-stick spray or oil.
Step 2: Heat olive oil in a skillet over medium heat and sauté the spinach for 2 minutes until wilted; drain any excess liquid.
Step 3: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well blended.
Step 4: Distribute the sautéed spinach and crumbled feta cheese evenly into the bottom of each muffin cup.
Step 5: Pour the egg mixture into each cup, filling them about 3/4 full.
Step 6: Bake for 20-25 minutes until the eggs are set and the tops are lightly browned.
Step 7: Let the muffins cool for 5-10 minutes in the pan before using a knife to gently loosen the edges and remove them.
Notes
Ensure the spinach is squeezed dry to avoid soggy muffins. You can use silicone liners for easy removal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Savory Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 110 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 190mg
Keywords: egg muffins, spinach, feta, breakfast, meal prep, keto, healthy breakfast
