spinach and feta egg muffins

Here’s a quick and healthy Spinach & Feta Egg Muffins recipe—perfect for breakfast, snacks, or meal prep:

🥚 Spinach & Feta Egg Muffins

Ingredients (makes 6–8 muffins)

• 6 large eggs
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• ¼ cup milk (optional, makes muffins fluffier)
• 1 small onion, finely chopped (optional)
• Salt & pepper to taste
• 1 tsp olive oil or non-stick spray for muffin tin

🥄 Instructions

1. Preheat oven
   • Oven at 350°F (175°C)
   • Grease a muffin tin with olive oil or non-stick spray
2. Prepare the egg mixture
   • In a bowl, whisk eggs and milk
   • Add chopped spinach, feta, onion (if using), salt, and pepper
3. Fill muffin cups
   • Pour mixture evenly into muffin tin cups (fill ~¾ full)
4. Bake
   • 20–25 minutes until eggs are set and lightly golden on top
   • Test with a toothpick—should come out clean
5. Cool & Serve
   • Let cool 5 minutes before removing
   • Serve warm or store in fridge for up to 4 days

🔥 Tips

• Add cherry tomatoes or bell peppers for extra flavor
• Use low-fat feta for a lighter version
• Perfect for meal prep: reheat in microwave for a quick breakfast

These muffins are high-protein, portable, and kid-friendly.

If you want, I can also give a vegan version that’s just as fluffy and delicious!