Spinach and Feta Egg Muffins

🛒 Ingredients (Makes 12 muffins)

• 8 large eggs

• ½ cup milk (dairy or unsweetened almond milk)

• 1 cup fresh spinach, finely chopped

• ½ cup crumbled feta cheese

• ¼ cup red bell pepper, finely diced

• 2 tbsp red onion, finely minced

• ¼ tsp garlic powder

• ¼ tsp dried oregano

• Salt and black pepper to taste

• Cooking spray or olive oil (for greasing pan)

🔥 Instructions

1️⃣ Preheat & Prep

1. Preheat oven to 350°F (175°C).

2. Lightly grease a 12-cup muffin tin or use silicone liners.

2️⃣ Prepare Filling

1. If spinach is very wet, lightly sauté for 1–2 minutes to remove excess moisture, then cool. (Optional but recommended for fresh spinach.)

2. Evenly divide spinach, feta, bell pepper, and onion among muffin cups.

3️⃣ Mix Eggs

1. In a large bowl, whisk eggs and milk until fully combined.

2. Stir in garlic powder, oregano, salt, and pepper.

4️⃣ Assemble

1. Pour egg mixture evenly over fillings, filling each cup about ¾ full.

2. Gently stir each cup with a spoon to distribute ingredients.

5️⃣ Bake

1. Bake 18–22 minutes, or until centers are set and tops are lightly golden.

2. Let cool 5 minutes before removing from pan.

3. Run a knife around edges if needed to loosen.

🥗 Serving Ideas

• Pair with fresh fruit

• Serve with avocado slices

• Add to a breakfast sandwich

• Enjoy alongside roasted potatoes

🥶 Storage & Meal Prep

• Refrigerator: Store in airtight container up to 4 days.

• Freezer: Freeze individually wrapped up to 2 months.

• Reheat: Microwave 20–40 seconds (longer if frozen).