Spinach & Feta Egg Muffins

 Introduction:

These Spinach & Feta Egg Muffins are a tasty, portable way to start your day. Think mini crustless quiches with the tang of feta, the freshness of spinach, and a light, fluffy egg texture. Make a batch and keep them in the fridge for grab-and-go breakfasts or quick snacks during the week!

 Ingredients (Makes 6–8 muffins):

6 large eggs

¼ cup milk (optional, for fluffier texture)

1 cup fresh spinach, chopped

½ cup crumbled feta cheese

¼ cup finely chopped red onion or scallions

¼ tsp garlic powder

Salt & pepper to taste

Optional: ¼ tsp dried oregano or a pinch of chili flakes for extra flavor

 Instructions:

 Prep Your Muffin Tin:

Lightly grease a silicone or nonstick muffin pan or use muffin liners.

If using an air fryer, use silicone muffin cups that fit inside the basket.

 Make the Egg Mixture:

In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.

Stir in the chopped spinach, feta, and onion.

 Fill the Muffin Cups:

Pour the egg mixture evenly into each muffin cup, filling about ¾ of the way full.

Optional: Sprinkle a little extra feta or a pinch of oregano on top.

 Cooking Instructions:

Oven Method:

Preheat oven to 350°F (175°C).

Bake for 18–22 minutes, or until eggs are set and tops are slightly golden.

Air Fryer Method:

Preheat air fryer to 300°F (150°C).

Air fry the egg muffins for 10–14 minutes, checking around the 10-minute mark.

They’re done when puffed up and set in the middle (no jiggle when tapped).

 Let them cool a couple of minutes before removing from the cups—they’ll deflate slightly as they cool (normal!).

 Storage:

Fridge: Store in an airtight container for up to 5 days.

Freezer: Freeze for up to 2 months. Wrap individually and reheat in the microwave or air fryer.

 Serving Ideas:

Pair with avocado toast or fresh fruit for a full breakfast.

Serve with a dollop of Greek yogurt or tzatziki on the side.

Great cold or warm—perfect for lunchboxes too!