Spinach & Feta Egg Muffins

Here’s a step-by-step method for making your Spinach & Feta Egg Muffins:

Instructions:

1. Preheat Oven & Prep Muffin Tin

   • Preheat oven to 350°F (175°C).

   • Lightly grease a 6-cup muffin tin with oil or cooking spray, or use silicone muffin liners.

2. Whisk Eggs & Milk

   • In a large bowl, whisk together the 6 eggs and ¼ cup milk until well combined.

   • Season with ½ tsp salt and ¼ tsp black pepper.

3. Add Spinach & Feta

   • Fold in 1 cup chopped fresh spinach and ½ cup crumbled feta cheese.

   • (Optional: Add extras like diced tomatoes, sautéed onions, or herbs like dill or parsley.)

4. Fill Muffin Cups

   • Pour the mixture evenly into the muffin cups, filling each about ¾ full.

5. Bake

   • Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.

6. Cool & Serve

   • Let cool for 5 minutes before removing from the tin.

   • Enjoy warm, or store in the fridge for up to 4 days.

Tips:

✔ Meal Prep Friendly – Great for make-ahead breakfasts!
✔ Freezer Option – Store in an airtight container for up to 3 months. Reheat in the microwave.
✔ Variations – Try adding sun-dried tomatoes, mushrooms, or cooked bacon for extra flavor.