Spinach & Feta Egg Muffins

Ingredients

6 large eggs
1 cup fresh spinach (chopped)
½ cup crumbled feta cheese
¼ cup milk (or dairy-free alternative)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
¼ teaspoon red pepper flakes (optional)
Olive oil spray (or butter)

Directions

Preheat your oven to 350°F (175°C).

Lightly spray or grease a 12-cup muffin tin to prevent sticking. You can also line with silicone muffin liners for easy cleanup.

In a large mixing bowl, crack the 6 eggs and whisk until smooth.

Add milk, salt, black pepper, garlic powder, and red pepper flakes. Mix until well combined.

Fold in the chopped spinach and crumbled feta cheese.

Stir gently so the mixture is evenly distributed but not over mixed.

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

If you want, sprinkle a little extra feta or shredded cheese on top for a golden crust.

Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the muffins are set in the center and lightly golden on top.

Let the muffins cool for about 5 minutes before removing them from the tin.

Serve warm or at room temperature.