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Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Gently fold in the chopped fresh spinach, crumbled feta cheese, and finely diced red onion into the egg mixture.

Evenly distribute the egg mixture among the 12 muffin cups, filling each cup about two-thirds full.

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.

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.


Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Gently fold in the chopped fresh spinach, crumbled feta cheese, and finely diced red onion into the egg mixture.

Evenly distribute the egg mixture among the 12 muffin cups, filling each cup about two-thirds full.

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.

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.
