Spinach and Feta Egg Muffins
Spinach and Feta Egg Muffins
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed cooking spray
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
⏱️ 2 min
- 3
Gently fold in the chopped fresh spinach, crumbled feta cheese, and finely diced red onion into the egg mixture.
⏱️ 3 min
- 4
Evenly distribute the egg mixture among the 12 muffin cups, filling each cup about two-thirds full.
⏱️ 3 min
- 5
Bake for 18-20 minutes, or until the egg muffins are set, lightly golden, and puffed up. A knife inserted into the center should come out clean.
⏱️ 20 min•🌡️ 350
- 6
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach and Feta Egg Muffins
- 8 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed cooking spray
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
⏱️ 2 min - 3
Gently fold in the chopped fresh spinach, crumbled feta cheese, and finely diced red onion into the egg mixture.
⏱️ 3 min - 4
Evenly distribute the egg mixture among the 12 muffin cups, filling each cup about two-thirds full.
⏱️ 3 min - 5
Bake for 18-20 minutes, or until the egg muffins are set, lightly golden, and puffed up. A knife inserted into the center should come out clean.
⏱️ 20 min•🌡️ 350 - 6
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them. Serve warm.
⏱️ 2 min