Quick Egg Muffins with Spinach and Feta
Start your day off right with these Quick Egg Muffins with Spinach and Feta! These bite-sized breakfast treats are packed with protein, vitamins, and minerals to keep you energized and focused throughout the morning.
Prep Time: 10-12 minutes
Cook Time: 15-20 minutes
Total Time: 25-32 minutes
Ingredients:
6 large eggs
1/4 cup milk
1/4 teaspoon black pepper
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
Equipment:
Instructions:
Preheat oven:
Preheat oven to 350°F (175°C).
Prepare muffin tin:
If using muffin liners, place them in the muffin tin.
Whisk eggs:
In a bowl, whisk together the eggs, milk, and black pepper until well combined.
Add spinach and feta:
Stir in the chopped spinach and crumbled feta cheese.
Fill muffin cups:
Divide the egg mixture evenly among the muffin cups.
Bake
: Bake for 15-20 minutes, or until the egg muffins are set and lightly browned on top.
Cool:
Let the egg muffins cool in the muffin tin for a few minutes before removing and serving.
Tips
1. Use fresh spinach: Fresh spinach adds a burst of flavor and nutrients to the egg muffins.
2. Don’t overmix: Mix the egg mixture just until the ingredients are combined. Overmixing can lead to tough egg muffins.
3. Experiment with different cheeses: Try using different cheeses like cheddar, mozzarella, or parmesan to change up the flavor.
4. Make ahead: Prepare the egg muffins ahead of time and store them in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutritional Information (per serving)
Calories: 150-200
Protein: 12-15g
Fat: 8-10g
Saturated Fat: 2-3g
Carbohydrates: 4-6g
Fiber: 2-3g
Sugar: 1-2g